Sweet Potato-Cotija Triangles with Red Chile Jelly

Notes: You can make and fry these appetizers up to 1 day ahead; cover and chill. To reheat, bake uncovered in a single layer in a shallow baking pan in a 350° oven (convection not recommended) until hot and crisp, about 8 minutes. Prep and Cook Time: about 1 hour and 20 minutes.


Makes 2 dozen (serving size: 1 triangle)

Recipe from


Nutritional Information

Calories 54
Caloriesfromfat 30 %
Protein 1.5 g
Fat 1.8 g
Satfat 0.5 g
Carbohydrate 8 g
Fiber 0.6 g
Sodium 127 mg
Cholesterol 2.1 mg


1 dark orange-fleshed sweet potato (1 lb.), such as garnet or red jewel (sometimes sold as yams)
6 tablespoons shredded cotija cheese (1 1/2 oz.) or feta cheese
1 teaspoon cumin seeds
1/2 teaspoon pepper
About 1/2 teaspoon salt
24 wonton wrappers
Vegetable oil
Red chile jelly or jam or cranberry chutney


1. Preheat oven to 400°. Scrub sweet potato and pierce with a sharp knife in several places. Bake until soft when pressed, 40 to 60 minutes. Cut sweet potato open and let cool about 15 minutes. Scoop out flesh, put in a bowl, and mash. Stir in cheese, cumin seeds, pepper, and salt to taste.

2. Mound 1 scant tablespoon sweet potato filling in the center of 1 wonton wrapper (keep remaining wrappers covered with plastic wrap). With your finger, moisten edge of wrapper with water. Fold over filling to form a triangle and press edges to seal. Repeat to fill remaining wonton wrappers. Place in a single layer on a flour-dusted baking sheet. Cover with plastic wrap to keep triangles from drying out.

3. Pour about 1 1/2 inches oil into a 3- to 4-quart pan and set over medium heat. When oil reaches 375° on a thermometer, add 3 or 4 triangles and fry, turning once, until golden brown, about 1 1/2 minutes total. Lift out with a slotted spoon and transfer to paper towels to drain. Keep warm in a 200° oven. Repeat to fry remaining triangles.

4. Serve hot with red chile jelly or jam or cranberry chutney for dipping. (If jelly is very stiff, stir to loosen.)