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.

Yield: Makes 2 dozen (serving size: 1 triangle)
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 30%
  • Protein: 1.5g
  • Fat: 1.8g
  • Saturated fat: 0.5g
  • Carbohydrate: 8g
  • Fiber: 0.6g
  • Sodium: 127mg
  • Cholesterol: 2.1mg

Ingredients

  • 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

Preparation

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