Best Curried Sweet Potato Wontons Recipes

CURRIED SWEET POTATO WEDGES

Curried Sweet Potato Wedges image

Sweet potatoes roasted with curry and smoked paprika delight everybody at our table. The mango chutney makes a tangy dip. -Simi Jois, Streamwood, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 medium sweet potatoes (about 1 pound), cut into 1/2-inch wedges
2 tablespoons olive oil
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/8 teaspoon coarsely ground pepper
Minced fresh cilantro
Mango chutney, optional

Steps:

Preheat oven to 425°. Place sweet potatoes in a large bowl. Mix oil and seasonings; drizzle over sweet potatoes and toss to coat. Transfer to an ungreased 15x10x1-in. baking pan., Roast 15-20 minutes or until tender, turning occasionally. Sprinkle with cilantro. If desired, serve with chutney.

Nutrition Facts : Calories 159 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 305mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

CURRIED SWEET POTATO PUREE

Curried Sweet Potato Puree image

Almond milk makes this dairy-free. The heat from the ginger and curry counter the sweetness of the potatoes, and the lime adds a bright kick at the end.

Provided by Food Network Kitchen

Categories side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 medium sweet potatoes (about 1 3/4 pounds)
1/2 cup unsweetened almond milk
1/2 teaspoon curry powder
4 thin slices peeled fresh ginger
Kosher salt
1/2 lime
Toasted sliced almonds, for garnish, optional
Chopped cilantro, for garnish, optional

Steps:

Preheat the oven to 400 degrees F. Wrap each sweet potato in foil, put on a baking sheet and bake until soft, 1 hour. Let cool slightly.
Combine the almond milk, curry powder and ginger in a small saucepan. Bring to a boil, reduce the heat and simmer until the mixture is reduced by a third, about 5 minutes. Discard the ginger.
Pour any sugary juices from the sweet potato foil wrappers into a food processor. Peel the sweet potatoes and add the flesh to the food processor. Add the almond milk mixture and 1/2 teaspoon salt and puree until smooth.
Transfer to a serving bowl and squeeze the lime over the finished puree. Garnish with almonds and cilantro if desired and serve warm.

Nutrition Facts : Calories 178 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 372 milligrams, Carbohydrate 41 grams, Fiber 6 grams, Protein 3 grams, Sugar 8 grams