Rating: 2.5 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Recipe by Southern Living December 2007

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Credit: Jennifer Davick

Recipe Summary

cook:
25 mins
total:
45 mins
prep:
20 mins
Yield:
Makes 4 to 5 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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