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