Recipes

Peel and thinly slice sweet potatoes crosswise. In a saute pan or skillet melt the butter. Add the sweet potatoes and saute over high heat, stirring frequently. While still crunchy, add the vinegar. Stir quickly and season to taste with salt, pepper, and thyme.

Makes 6 Servings.

In a large pot boil the sweet potatoes until tender. Cool, then peel by pulling away the skin.  Purée in a food processor. 

In skillet wiped with olive oil, sauté the onion, celery, and garlic until the onions are translucent.  Remove the garlic clove and add the onion mixture to the sweet potatoes.  Blend.  Season with salt and pepper to taste.

Preheat the oven to 375 degrees.  Peel off a sheet of phyllo according to the directions on the package.  Place on a cookie sheet sprayed with a nonstick cooking spray.  Fold in half.  Place a tablespoon of sweet potato mixture on top and quickly fold over into your favorite shape.  Spray with vegetable oil.  Do one at a time so the phyllo will not dry out.  Bake for 15 to 20 minutes until golden brown and crispy.  Service hot.

Makes 12 to 16 Servings.

Melt 2 Tbsp. butter in a large heavy skillet, and cook red pepper, onion and curry powder until tender. Stir in cooked sweet potatoes. Cool. Stir flour, sour cream, and chutney into sweet potato mixture.

Preheat oven to 350 degrees. Brush wonton squares with 2 Tbsp. melted butter and press each into miniature muffin cups. Spoon sweet potato mixture into the wonton shells and bake at 350 degrees for 12-15 minutes until golden brown.

Makes 24 wontons.