Spicy Sweet Potato Wontons

Bake sweet potatoes in their jackets in a 350 degrees F oven for 30 minutes. Test for doneness. If still firm, bake 15 minutes longer.

When cool, peel and mash the potatoes and combine them with ginger, chilies, cilantro, green onions, soy sauce, and peanuts and mix well.

Place about 1 tsp of sweet potato mixture onto the corner of each wrapper and fold into a triangle shape, sealing the edges with a little water. As the won tons are filled, set them aside on a cookie sheet lined with waxed paper and cover with a slightly damp towel until to ready to fry.

In a wok or deep skillet, pour in oil to depth of 1/2-inch. Heat oil over medium-heat until it sizzles when a drop of water hits it. Reduce to medium heat.

Place won tons, a few at a time, into the oil. Fry on one side until the skin is golden and puffy, about 1 minute. Turn and fry on the other side until golden, 30-40 seconds. Place on paper towels to drain. Serve hot.