There is no real name for these tasty cups so I just called them Sweet Potato Cups, I know not real original but they are so delicious! My husband was a bit reluctant when he saw me making them because of some ingredients in the mix but in the end he agreed they were a definite keeper!
It’s a sunny day here in the Mitten, a perfect day to make a batch and have them for an afternoon snack. Enjoy!!!! For comments/questions email email@example.com
Sweet Potato Cups
24 wonton wrappers
Pam Butter Flavored cooking spray
3 tablespoons mango chutney
1 tablespoon canola oil
1/3 cup finely chopped onion
2 teaspoons curry powder
1 teaspoon minced fresh ginger
1 clove garlic, minced
1 tablespoon all-purpose flour
1 1/2 cups chopped cooked sweet potato
1/3 cup no fat half & half
Carrots, cut into thin bite-size strips and sautéed with Pam Butter Flavored Spray
Preheat oven to 350 degrees F. Lightly coat wonton wrappers with nonstick spray. Press wrappers, sprayed sides down into twenty-four 1-3/4-inch muffin cups, pleating as necessary. Bake about 10 minutes or until golden brown.
While the cups are baking cut up any large pieces of fruit in chutney and set aside. In a large heavy skillet, heat the canola oil over medium heat. Add onion, curry powder, ginger and garlic. Cook until onion is tender. Stir in the flour. Stir in cooked sweet potato, no fat half & half and the chutney. Cook and stir until thickened for about 1 minute more.
Spoon sweet potato mixture into wonton shells. Sprinkle with carrot strips. Serve immediately
For cooked sweet potato, peel and cut one 10- to 12-ounce sweet potato into thirds. In a covered small saucepan, cook potato in boiling, lightly salted water about 20 minutes or just until tender. Drain and chop.