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Southwestern Sweet Potato Bites

Rose McAvoy
If time allows, make the filling the night before you assemble and bake the bites. The combined flavors become richer after 12 or more hours. This recipe yields about 6 cups of filling, enough for more than 200 Southwestern Sweet Potato Bites, but you don't need to make that many! Once you have made your bites, any remaining filling can be used for enchiladas or made into meatless burgers.
5 from 1 vote
Print Recipe
Cook Time 12 mins
Total Time 12 mins
Course Appetizer
Cuisine Southwestern
Calories 25 kcal

Ingredients
  

  • 1 ½ - 2 pounds Sweet Potatoes aka Red Garnet Yams - baked or microwaved until soft
  • 1 15 ounce can of black beans or equivalent in dry beans soaked and cooked
  • ½ cup corn kernels
  • ¼ cup red onion - finely diced
  • ¾ teaspoons cumin
  • 1 ½ teaspoon smoked paprika not hot
  • ½ teaspoon chili powder
  • ¾ - 1 teaspoon Kosher coarse salt

Recommended Additions

  • ¼ cup fire roasted green chilies - diced
  • 4 ounce finely grated Monterey Jack Pepper Jack, or Cheddar cheese
  • 200 round wonton/gyoza wrappers

Instructions
 

Filling

  • 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.

Assembly

  • 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.

Notes

Serve hot with a little something acidic and zesty on the side like sour cream and salsa or guacamole.

Nutrition

Serving: 1gCalories: 25kcalCarbohydrates: 5gProtein: 0.1gFat: 0.1gCholesterol: 1mgFiber: 0.2g
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