Texas Sweet Potato and Sage Potstickers

Well hello there!

It has been quite some time since our last posts, and for that we are truly apologetic. Between holiday travel, and getting settled into the New Year, our aspirations to regularly post our recipes have been neglected.

However, this does not mean we have not been busy creating new, inspiring, and delicious treats.

In order to get "up to speed", I will post a recipe for our Texas Sweet Potato and Sage Potstickers. This dish received many accolades at the D.D.C.E. culinary exchange in December.

Texas Sweet Potato and Sage Potstickers

Description:

Celebrate the season with four of your closest friends: sweet potato, nutmeg, sage and cinnamon! This deliciously diverse treat will be sure to please your senses and your guests at your next potluck.

Ingredients:

1 (1-pound) sweet potato
2 tablespoons grated fresh Parmesan cheese
1/2 teaspoon salt, divided

1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
24 wonton wrappers
1 large egg white, lightly beaten
6 quarts water
Cooking spray
3 tablespoons butter
1 tablespoon chopped fresh sage
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
Sage sprigs (optional)

Categorization:

Type: Appetizer, Side
Dietary Orientation: Vegetarian
Prep Time: 20 minutes
Cook Time: 50 minutes - 1 hour
Eating Time: Mere seconds

Relative Itemized Cost:

I have long since lost the receipt for these ingredients, but this is dish certainly embodies the saying, "ballin' on a budget". Since most of the ingredients are spices, which are available in the bulk food section of most grocery stores, the total cost of this dish per serving is almost negligible.

Nutritional Information Per Serving:
Calories: 159
Calories from fat: 17%
Fat: 5.1g
Saturated fat: 3g
Monounsaturated fat: 1.3g
Polyunsaturated fat: 0.4g
Protein: 4.1g
Carbohydrate: 24.3g
Fiber: 1.9g
Cholesterol: 15mg
Iron: 1.3mg
Sodium: 356mg
Calcium: 45mg


Cooking Instructions:

1. Preheat oven to 400°.

2. Pierce potato several times with your sharpest fork; place on a foil-lined baking sheet. Bake at 400° for 40 minutes or until tender. Cool. Peel potato; mash potato, DO NOT toss potato. Combine potato, cheese, 1/4 teaspoon salt, cinnamon, and nutmeg in a small bowl.

3. Working with 1 wonton wrapper at a time (cover re-maining wrappers with a damp towel to keep them from drying), spoon 1 tablespoon potato mixture into center of each wrapper. Brush edges of dough with egg white; bring 2 opposite corners to center. Press edges togeth-er to seal, forming a triangle. Repeat procedure with remaining wonton wrappers, potato filling, and egg white.

4. Bring 6 quarts water to a boil. Add 8 ravioli; cook 2 minutes or until done. Remove ravioli from pan with a slotted spoon. Lightly coat cooked wontons with cook-ing spray; keep warm. Repeat procedure with remain-ing ravioli.

5. Melt butter in a small skillet over high heat. Add chopped sage to pan; cook 1 minute or until butter is lightly browned. Stir in remaining 1/4 teaspoon salt, juice, and pepper. Drizzle butter mixture over ravioli. Garnish with sage sprigs, if desired.

6. Share and Enjoy!