When was the last time you played with your food? Can you recall a recent instance when the act of creating a meal caused you to giggle? Whether you can remember or not, I hope creating this recipe will have you feeling like a kid in the kitchen.
These Southwest Sweet Potato Bites have been patiently waiting to make their blog debut. They look cute piled up on a plate but these little guys are not messing around. The first taste is so surprising: there is a lot to process all at once. The second taste is when you can begin to tease apart the flavors and textures. The third taste – oops! time to grab another. The third bite is when you will probably decide that this is just the beginning of a long and happy relationship.
Southwestern Sweet Potato Bites FAQs:
Are they FUN to make? You bet!
Are they full of EASY to find HEALTHFUL ingredients? Absolutely!
Can you TEACH ME how to make them in person? LET’S DO IT!
I am thrilled to announce the very first Our Lady of Second Helpings cooking class!!!
Join me Saturday October 13th from 4 pm – 7 pm in Lynnwood, WA.
Together we will make and eat a selection of show stopping appetizers perfect for upcoming holiday parties, football nights, or nibbles for dinner affairs.
While we cook I will share some of my favorite kitchen tips and tricks and answer any questions you may have about my weight loss journey.
Southwestern Sweet Potato Bites & Tomatillo Guacamole
Baked Coconut Shrimp – dipping sauce TBA
Sweet and Spicy Popcorn
The cost for this first class is a very special rate of $20 per person. Space is limited and reservations are required.
To claim your spot email OurLadyof2nds@yahoo.com.
Before you know it you’ll be whipping them out like this little pro!
Of course your first choice will be to come and learn how to make these in person but we don’t always get our first choice, right? I hate to think that readers who happen to be outside of the area or heaven forbid have other plans might miss out on this. I do hope you try it and let me know what you think.
- 1½ - 2 pounds Sweet Potatoes (aka Red Garnet Yams) - baked or microwaved until soft
- 1 15oz. can of black beans or equivalent in dry beans soaked and cooked
- ½ cup of corn kernels
- ¼ cup red onion - finely diced
- ¾ teaspoons cumin
- 1½ teaspoon smoked paprika (not hot)
- ½ teaspoon chili powder
- ¾ - 1 teaspoon Kosher coarse salt
- ¼ cup fire roasted green chilies - diced
- 4 oz finely grated Monterey Jack, Pepper Jack, or Cheddar cheese
- 200 round wonton/gyoza wrappers
- Cook and cool the sweet potatoes. Scoop softened sweet potato out of the skins into a medium to large mixing bowl. Mash it with a fork so there are no large pieces.
- To the sweet potatoes add - beans, corn, onion, cumin, smoked paprika, chili powder, and green chilies. Stir with a fork to mash and evenly combine the ingredients. Try not to mash the beans.
- Taste the mixture and add salt as needed to brighten the flavor. Add more of the spices if you like it a bit bolder.
- Refrigerate overnight if possible.
- Preheat the oven to 375.
- Line a cookie sheet with parchment or a non-stick baking mat.
- Lay out about 5 wonton wrappers at a time, cover the remaining wrappers to keep them from drying out.
- Spoon 1 teaspoon of filling into the center of the wrapper. Too much filling will make it difficult to seal the edges. Sprinkle a few pieces of shredded cheese over the mound. Seriously like 5 shreds.
- Use a pastry brush or your finger to lightly wet the perimeter of the wrapper. Fold the wrapper in half to make a crescent shape and pinch the newly joined edges together. Bend the ends back around and pinch them together. You may need a little dab of water to help them hold.
- Make just a few or as many as fit comfortably on the pan.
- Once assembled bake them in the preheated oven for 12 minutes - flip after 7 minutes to brown both sides.