I actually didn’t even try a sweet potato until a few years ago. That’s one thing that food blogging can do – tempt you into trying foods again that you otherwise thought you hated.
I actually love coming up with recipes – and decided it was high time I entered some recipe contests – I figure I have nothing to lose! So I google searched “recipe contests” and one of the first things that popped up was a sweet potato contest. I love the logo of this contest!
I am sure everyone at some point or other has been offered sweet potato casserole with mini marshmallows on top. Ew. Since the sweet potato is sweet, I decided to spice it up with a spicy Asian sauce.
Sweet Potato Wontons with Spicy Asian Dipping Sauce (4 wontons and 1 tablespoon of sauce is 5 WW points)
- 3 sweet potatoes (I ended up with 1.5 cups of sweet potato)
- 1 cup part skim ricotta cheese
- 1/2 teaspoon Chinese five spice
- 2 tablespoons Frank’s Red Hot sweet chili sauce
- 40 wonton wrappers
Put the sweet potatoes in the microwave and press fresh vegetable or baked potato setting. Let cool – enough so that you can easily peel off the skin. Mix the sweet potato, ricotta cheese, five spice and chili sauce and mix well. Using a small melon baller, place a heaping tablespoon of the sweet potato mixture inside each wonton wrapper. Wipe the sides of the wonton with water, bring together and crimp. Place about 3 tablespoons of water in non-stick skillet. Add wontons, moving them around making sure they don’t stick, and put a top on and let cook for 5 minutes. If the water hasn’t evaporated, pour our any excess water. Add 1/2 teaspoon of oil and cook about 2 more minutes, until the bottoms are nice and crispy.
For the Dipping Sauce:
- 3 tablespoons sesame oil
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon fresh chopped ginger
- 1 tablespoon mirin
- 1 teaspoon minced garlic
- 1 teaspoon sriracha
- 1 teaspoon honey
- 1 fresh Thai chili – chopped
Mix all the dipping ingredients together.
To plate: Place wontons on a plate, and spoon over 1 tablespoon of the spicy dipping sauce.
Holy shizz, this is an amazing combination. You can definitely get the sweet potato flavor from the wonton, and the spicy sauce is the perfect balance to the sweetness of the sweet potato. Serve with some steamed broccoli and some brown rice, you’ve got yourself a nice meal!
If you have any of your favorite sweet potato recipes, I’d love to have links in the comment section!
My eats for the day were otherwise uneventful and breakfast and lunch were not even photographed (shocker!). I had 1/2 a jalapeno bagel egg beaters sammie and a cup of fresh pineapple for 8 points. Lunch was roasted veggie soup (recipe to come later this week) with a ham and baby spinach sandwich on an arnold thin for another 8 points. It was super cold (23 degrees) so I ditched my lunch time run and ran an errand. Tony offered to put dinner together so I went straight to the gym after work and ended up doing a 5k in 36:45. I never did exercise over the weekend and when I start to run again, its hard to get going. With my warm up and cool down I moved for 50 minutes, so that’s good!
I had cheese ravioli on the menu – Tony kicked up my marinara sauce – nice and spicy! Sadly 5 ravioli are a serving for 6 points, so I put them on a bed of mixed greens, 1 Tablespoon of grated Parmesan cheese and 2/3 cup of marinara sauce – dinner was a delicious 10 points. I ended up with exactly 26 points for the day.
So today we are supposed to have temps near 60! I’ll definitely be running outside at lunch. My blood sugar was 53 this morning, so I don’t plan on taking any insulin with breakfast, so I should be good to go.
Make it a great day!
UPDATE: THE BSI THIS WEEK IS PARMESAN CHEESE! Renee of My Kitchen Adventures is hosting this week – you can check it out here - and she will have a nice prize – she’s traveling this weekend so she’s not sure what it will be yet!