Ingredients
- 2 medium sweet potatoes
- 1/2 cup goat cheese
- 1/4 cup pecans, chopped
- 3 tablespoons green onions, sliced
- Pinch ground cinnamon
- 24 wonton wrappers
- 2 eggs, lightly beaten
- Peanut oil, to fry
Chipotle Dipping Sauce:
- 1 cup mayonnaise
- 3 tablespoons honey
- 1/2 lemon, juiced
- 1 tablespoon adobo sauce
Directions
Preheat oven to 350 degrees F.
Wash and dry sweet potatoes. Place on a sheet tray and poke with fork. Place in preheated oven and bake for 40 minutes or until cooked and soft.
Remove until cool enough to handle. Split potato and remove pulp with a spoon into a mixing bowl. Add goat cheese, pecans, green onions and cinnamon. Mix well.
Preheat deep-fryer to 375 degrees F.
Brush outer edges of the wonton with beaten egg. Add about 1 teaspoon to center of each wanton. Fold edges over to make a triangle and seal edges firmly.
Fry wontons in deep-fryer. Flip and wait until golden brown and crisp. Remove with a spider and drain on a paper towel lined sheet tray.
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By saucegirl
on November 16, 2012
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I absolutely love these! I have made them several times. My husband doesn't care for goat cheese so I have substituted with cream cheese and it works just fine. The tangy goat cheese and sweetness from the sweet potatoes pairs very well with the smokey chipotle sauce.
By S Peet
Tallahassee Florida
on July 04, 2011
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Never really go wrong with the Neely's. Loved the sauce....just right!
By #1sunlover
on March 12, 2011
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Made these for my family last night. Everyone loved the dipping sauce AND the empanadas. I never would have thought of mixing these ingredients together! I felt very brave, however, and went for it! SO yummy!! I agree, cream cheese would probably work just fine. I'll try it next time I make them.
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