Arrange 1 won ton wrapper on a clean, flat surface. (Cover remaining wrappers with plastic wrap or a damp towel to prevent drying out.) Lightly moisten wrapper with water. Place about 1 Tbsp. mashed sweet potatoes in center of wrapper; fold 2 opposite corners together over mashed sweet potatoes, forming a triangle. Press edges together to seal, removing any air pockets. Cover with plastic wrap or a damp cloth. Repeat procedure with remaining wrappers and mashed sweet potatoes.
Cook pockets, in 2 batches, in boiling water to cover in a large Dutch oven over medium-high heat 3 minutes. Remove with a slotted spoon, and drain well.
Sauté pockets, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes on each side or until golden brown. Drain well. Arrange pockets on a serving platter.
Melt butter in skillet over medium heat; stir in sage. Cook, stirring occasionally, 4 minutes or until butter is lightly browned. Pour over pockets, and add salt to taste.
*1 (15-oz.) can cut sweet potatoes in syrup, mashed, may be substituted.
Have not made this yet but the 2 people who said it was too hard or whatever obviously have no tenacity. I think this recipe has so much potential. Can't wait to try it, will update when I have actually worked at it. Maybe needs a few tweaks but I'm sure it could be delicious!!!!
We made this for lunch today & it was outstanding! My husband and I love sweet potatoes and this was a different way to eat them as a meal. I used butter and sage in the sweet potato mixture, cooked them in olive oil and sprinkled them in nutmeg after coming out of the oil. We dipped them in raw honey...so good! We also noticed (& love!) that the recipe is right from our small town which is cool.