A sweet but savory treat

Sun photographer John Wright, my husband, came home raving about a sweet but savory treat he sampled at the closing day of the Paducah Farmer's Market. He had sampled a dish called Sweet Potato Won-Tons and got the recipe from the Master Foods Volunteer, Riff Turner pictured above.

I'll share it with you below, just in time for late fall meals.

Sweet Potato Won-Tons
3 cups sweet potatoes, cubed, approximately 1 pound raw
1/2 cup chopped onion
4 cloves of garlic, minced
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons curry powder
1/2 teaspoon salt (kosher or sea)
1/4 teaspoon red pepper flakes
2 teaspoons olive oil
Peanut oil for deep frying
Won-ton skins (found in the vegetarian dairy section)
Water for sealing skin


Prepare sweet potato (wash and boil with skin until fork tender). Drain and remove skin. Mash until smooth. Heat oil in nonstick skillet on medium high heat. Saute onions and garlic, approximately four minutes, add mustard and curry powder and saute for two minutes. Add salt, pepper and onion mixture to sweet potatoes and mix well. Let cool. Heat cooking oil for deep frying. Separate skins a few at a time. 1 1/2 skins make for an easier bite. Place 1/2 teaspoon of potato mixture on the won-ton, wet the edges of the skin and fold and seal. Drop into oil for 15 seconds. Don't overcook.