From: Chef Mark McDaniel, Publik Draft House, Atlanta. Yield: 24 wontons.
6 large sweet potatoes, peeled,
cut into ½” cubes
4 Tbsp. butter
1 red pepper, diced small
½ cup yellow onion, diced small
2 tsp. curry
1 Tbsp. flour
½ cup mango chutney
¼ cup sour cream
as needed, egg wash
For sweet potatoes: Cook in salted water until soft. Drain in a colander.
For filling: In a large sauté pan, sauté butter. Add diced red pepper and onion. Sauté until translucent. Add curry, flour, mango chutney and sour cream. Mix well to incorporate flour. Add sweet potatoes and mix well.
For wontons: Lay wontons out on a table. Lightly brush two sides of the square with egg wash. Lay 1 Tbsp. wonton filling in center of wonton. Fold into a triangle, using egg wash to seal the wonton. Lay on a sheet pan and freeze.
Deep fry the frozen wontons at 350°F for 2 minutes.
