Pureed Sweet Potato Wonton Baskets
filled with mashed sweet potatoes mixed with sour cream,
serve with the main entree
Fork tender pureed sweet potatoes mixed with sour cream are spooned into little oven baked wonton
baskets. Serve on the same plate with the
Rack of Lamb Dinner Menu
Recipe Type: sweet potatoes, won ton wrappers, cream
or sour cream
Prep Time: 15 min
Bake Time: 7 min
Total Time: 22 min
16 wonton wrappers
1 small sweet potato, peeled
Sour cream or heavy cream
Salt and pepper, to taste
Fresh parsley for
Preheat oven to 375 degrees F.
Brush won ton wrappers lightly with oil, stack two together turning the top wrapper a quarter
turn so that the basket has 8 points; fit into a mini muffin tin. Bake for 7 minutes.
Cut sweet potato in chunks; boil in salted water until fork tender. Drain and puree with a small amount of
sour cream or heavy cream until all lumps disappear and potatoes have a smooth consistency.
Season with salt and pepper. Use a piping bag with a star tip or simply spoon potatoes into
baskets. Garnish with parsley and serve them hot or cold, (preferably hot)
placing one on each dinner plate along with the main entree.
recommendation: Pinot Gris; Chardonnay|