Sweet Potato-Cotija Triangles with Red Chile Jelly
Sweet Potato-Cotij A mixture of pepper, orange-fleshed sweet potato, wonton wrappers, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Scrub sweet potato and pierce with a sharp knife in several places.
Bake until soft when pressed, 40 to 60 minutes.
Cut sweet potato open and let cool about 15 minutes. Scoop out flesh, put in a bowl, and mash. Stir in cheese, cumin seeds, pepper, and salt to taste.
Mound 1 scant tablespoon sweet potato filling in the center of 1 wonton wrapper (keep remaining wrappers covered with plastic wrap). With your finger, moisten edge of wrapper with water. Fold over filling to form a triangle and press edges to seal. Repeat to fill remaining wonton wrappers.
Place in a single layer on a flour-dusted baking sheet. Cover with plastic wrap to keep triangles from drying out.
Pour about 1 1/2 inches oil into a 3- to 4-quart pan and set over medium heat. When oil reaches 375 on a thermometer, add 3 or 4 triangles and fry, turning once, until golden brown, about 1 1/2 minutes total. Lift out with a slotted spoon and transfer to paper towels to drain. Keep warm in a 200 oven. Repeat to fry remaining triangles.
Serve hot with red chile jelly or jam or cranberry chutney for dipping. (If jelly is very stiff, stir to loosen.)