Leftover Sweet Potato Wontons Recipes
THANKSGIVING LEFTOVER SWEET POTATO MUFFINS
A great way to use your leftover sweet potato casserole. Yummy and easy because you've already done most of the work. Gret for breakfast the next day or anytime you've got leftover sweet potatoes.
Provided by ivey_leigh
Categories Breakfast
Time 30m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Combine sweet potato casserole, egg, milk and cornbread mix.
- Let sit in bowl.
- Oil muffin pans and place in preheated oven for about 5 minutes.
- Remove muffin pan from oven and pour oil into batter.
- Stir in oil really well.
- Pour batter into muffin pan filling each one 1/2 of the way full.
- Bake for about 15-20 minutes.
- Enjoy.
Nutrition Facts : Calories 282.2, Fat 15, SaturatedFat 3, Cholesterol 34.6, Sodium 330.1, Carbohydrate 32.4, Fiber 3.3, Sugar 8.6, Protein 4.7
THANKSGIVING LEFTOVER WONTONS WITH CRANBERRY SALSA
I made this the day after Christmas to use up the leftovers in my fridge and the in-laws LOVED it. It takes a bit of prep time, but it's quite easy. You may even want to try a little cilantro in the cranberry salsa.
Provided by JennyJenn
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 10
Number Of Ingredients 14
Steps:
- Pour the lemon juice over the dried cranberries in a bowl; set aside. Mix the turkey, stuffing, cream cheese, and turkey gravy in a separate bowl until thoroughly combined.
- Place a wonton wrapper on a work surface; spoon about 1 tablespoon of the filling in the center of the wrapper. Moisten two opposite edges of the wrapper with a finger dipped in water, fold the wrapper in half the long way, and press the edges together with a fork. Sprinkle the wrapper with salt. Repeat with remaining filling and wrappers.
- Heat the canola oil in a large, deep skillet over medium heat; pan-fry the filled wontons in batches until crisp and golden brown, about 2 minutes per side. Drain the fried wontons on paper towels; allow to cool for about 5 minutes to set the filling.
- Drain the lemon juice from the dried cranberries. Place cranberries into a food processor; pulse several times until the cranberries are finely chopped. Transfer to a bowl and mix in the onion, lime juice, jalapeno pepper, garlic, and water. Serve with the hot fried wontons.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 39.6 g, Cholesterol 32 mg, Fat 14.1 g, Fiber 2 g, Protein 11.7 g, SaturatedFat 4.1 g, Sodium 426.7 mg, Sugar 8.8 g
POTATO WONTONS
This is a good way to use up left over mashed potatoes and the choice of barbeque or mayonnaise can satisfy the football group or the neighbours. They can also be left out of the mixture and added just before wrapping. The crisp wrapper with flavourful fluffy middle sporting an occasional bacon or onion crunch is a big pleaser
Provided by Dani Jean
Categories Pork
Time 20m
Yield 15 wontons
Number Of Ingredients 11
Steps:
- Blend mashed potato, onion, garlic, and cayenne powder and ground black pepper.
- Add 2 tablespoons mayonnaise for a mellower taste or 2 tablespoons barbeque sauce for an extra kick. Blend well.
- Mix in chopped green onions and cheese thoroughly.
- Crumble bacon, mix in potato mixture, combine thoroughly.
- Place by spoonful in wonton wrapper.
- Wrap wonton and fry until crispy, golden brown.
Nutrition Facts : Calories 68.3, Fat 3, SaturatedFat 1.1, Cholesterol 7.8, Sodium 178.8, Carbohydrate 7.2, Fiber 0.4, Sugar 0.5, Protein 3.1
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