Recipe

Sweet Potato-cotija Triangles With Red Chile Jelly Recipe

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Ingredients

1 tsp cumin seeds
1/2 tsp pepper
6 tbsps shredded cotija cheese (1 1/2 oz.) or feta cheese
24 wonton wrappers
Vegetable oil
Red chile jelly or jam or cranberry chutney
1 dark orange-fleshed sweet potato (1 lb.), such as garnet or red jewel (sometimes sold as yams)
About 1/2 tsp salt

Directions

Step #1 Preheat oven to 400°.
Step #2 Scrub sweet potato & pierce with a sharp knife in several places.
Step #3 Bake until soft when pressed, 40 to 60 mins.
Step #4 Cut sweet potato open & let cool about 15 mins.
Step #5 Scoop out flesh, put in a bowl, & mash.
Step #6 Stir in cheese, cumin seeds, pepper, & salt to taste.
Step #7 Mound 1 scant tbsp sweet potato filling in the center of 1 wonton wrapper (keep remaining wrappers covered with plastic wrap).
Step #8 With your finger, moisten edge of wrapper with water.
Step #9 Fold over filling to form a triangle & press edges to seal.
Step #10 Repeat to fill remaining wonton wrappers.
Step #11 Place in a single layer on a flour-dusted baking sheet.
Step #12 Cover up with plastic wrap to keep triangles from drying out.
Step #13 Pour about 1 1/2 inches oil into a 3- to 4-quart pan & set over med-heat/flame.
Step #14 When oil reaches 375° on a thermometer, add 3 or 4 triangles & fry, turning once, until golden brown, about 1 1/2 mins total.
Step #15 Lift out with a slotted spoon & transfer to paper towels to drain.
Step #16 Keep warm in a 200° oven.
Step #17 Repeat to fry remaining triangles.
Step #18 Serve hot with red chile jelly or jam or cranberry chutney for dipping.
Step #19 (If jelly is very stiff, stir this to loosen.
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