Crispy Sweet Potato Ravioli

Sweet potatoes make a terrific filling in ravioli. Using leftovers in a creative new way is a real crowd pleaser, and saves on prep time during the busy holiday season

Ingredients

• 2 cups cooked, mashed sweet potatoes
• 2 tablespoons brown sugar
• 1 Cup cornmeal
• 1 (50-count) package round wonton wrappers (about 3-inch diameter)
• Canola oil

Directions

• Combine sweet potatoes, and brown sugar and heat in the microwave until warm.
• Line a baking sheet with wax paper and scatter a heavy layer of cornmeal over paper.
• Moisten edge on one side of wonton wrapper with water. Place 1 teaspoon sweet potato mixture in center of wonton. Fold wonton in half and pinch together edges to seal.
• Place on prepared baking sheet and refrigerate, covered, until ready to cook.
• Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook about 6 raviolis at one time until golden brown on one side, about 3 - 5 minutes.
• Flip raviolis and cook until golden on other side. Remove with slotted spatula on to paper towels to drain excess oil.
• Repeat process using 1 tablespoon of oil for each batch. Serve immediately.