Title: Crispy Yam and Goat Cheese Wontons
Categories: Appetizer Blank
Yield: 38 Servings

3/4	lb	Small yams; peel, cut in1/2" pcs
2	tb	Unsalted butter
2		Leeks; white only, chopped
2	tb	Fresh sage; chopped or
1	ts	Dried sage
3 1/2	oz	Goat cheese; mild*
		Salt and pepper; to taste
38		Won-ton wrappers
		Peanut oil; for deep frying

* such as Montrachet Cook yams in medium saucepan of boiling salted water until tender, about 10 minutes. Drain. Transfer to bowl. Melt butter in heavy medium skillet over medium heat. Add leeks and saute until tender, about 8 minutes. Mix in sage. Add leek mixture and goat cheese to cooked yams and mash with fork. Season to taste with salt and pepper. (Filling can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using. ) Place 1 heaping teaspoon of filling in center of each wonton. Brush wonton edges lightly with water. Fold diagonally in half, pressing edges to seal. Pour peanut oil into heavy large saucepan to depth of 3 inches and heat to 350 degrees. Add prepared wantons in batches and fry until golden brown, about 2 minutes. Using slotted spoon, transfer wantons to paper towels and drain. Arrange on platter and serve. Source: Bon Appetit; October '94

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Bon Appetit

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