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Add a photoServings: 12
Ingredients
- 3/4 lb Small yams, peeled, cut into 1/2-inch pcs
- 2 Tbsp. (1/4 stick) unsalted butter
- 2 x Leeks (white part only), finely minced
- 2 Tbsp. Minced fresh sage Or possibly
- 1 tsp Dry rubbed sage
- 1 x 3.5-ounce log soft mild goat cheese (such as Montrachet)
- 38 x (about) wonton wrappers Peanut oil (for deep fiying)
Directions
- Cook yams in medium saucepan of boiling salted water till tender, about 10 min. Drain. Transfer to bowl.
- Heat butter in heavy medium sheet over medium heat. Add in leeks and saute/fry till tender, about 8 min. Fold in sage. Add in leek mixmre and goat cheese to cooked yams and mash with fork. Season to taste with salt and pepper.
- (Filling can be prepared 1 day ahead. Cover and chill. Bring to room temperature before using.)
- Place 1 heaping tsp. of filling in center of each wonton. Brush wonton edges lightly with water. Fold diagonally in half, pressing edges to seal.
- Pour peanut oil into heavy large saucepan to depth of 3 inches and heat to 350'F. Add in prepared wontons in batches and fry till golden, about 2 min. Using slotted spoon, transfer wontons to paper towels and drain.
- Arrange on platter and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 12 servings | |
| Calories 51 | |
| Calories from Fat 18 | 35% |
| Total Fat 2.03g | 3% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 4mg | 0% |
| Potassium 215mg | 6% |
| Total Carbs 7.96g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.38g | 0% |
| Protein 0.53g | 1% |
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