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These delicious tiny appetizers are made using leftover cooked sweet potatoes but you could use any mashed vegetable eg. pumpkin or normal potato with added ham/bacon or seasonings to taste.
- Melt 2 tablespoons butter in a large heavy skillet, and cook red pepper, onion and curry powder until tender.
- Stir in cooked sweet potatoes. Cool.
- Stir flour, sour cream, and chutney
- Preheat oven to 350 degrees. Brush wonton squares with 2 tablespoons melted butter and press each into miniature muffin cups.
- Spoon sweet potato mixture into the wonton shells and bake at 350 degrees for 12-15 minutes until golden brown.
What an interesting way to use up sweet potatoes! I used green bell pepper, as that is what I had on hand. Thanks for sharing!
This was easily adapted to accomodate a vegan relative and everyone loved them. I used premade filo cups, tofu "sour cream" and dairy-free margarine. I also used a green pepper, because that's what I had, but I think the red would look nicer. Wonderful recipe, thanks!