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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Brush wonton wrappers with the 2 tablespoons melted butter. Press wrappers, buttered sides down, into twenty-four 1 3/4-inch muffin cups, pleating as necessary. Bake about 10 minutes or until golden brown.
Meanwhile, cut up any large pieces of fruit in chutney; set aside. In a large heavy skillet, heat the 2 tablespoons butter over medium heat. Add onion, curry powder, ginger, and garlic; cook until onion is tender. Stir in flour. Stir in cooked sweet potato, whipping cream, and chutney. Cook and stir until thickened. Cook and stir for 1 minute more.
Spoon sweet potato mixture into wonton shells. Serve immediately. If desired, sprinkle with carrot strips.