Curried Sweet Potato & Cabbage Wonton Cups

I love when delicious things happen by accident.

I guess this wasn’t a TOTAL accident as I was making a conscious attempt to cook these wonton cups. But it was a complete experiment. I kind of just threw everything together and assumed the outcome would just be a rough draft. That I would try it and it would still need alot of tweaking.

WRONG.

These came out so perfect, I was honestly kind of freaked out. I am not skilled in the appetizer category, so I didn’t have the highest of hopes for these cute little cups. But they were absolutely on point. Great flavor, nice aesthetics and almost too easy to put together. I was so pleasantly surprised that they came out so well, that I celebrated by, of course, eating half the batch right then and there.

This recipe is pretty loose-I didn’t keep perfect track of ingredients since I thought it would need some work, so adjust the sweet potato and cabbage amounts if you wish!

14-18 egg-free wonton cups

2 small sweet potatoes, cubed

2 cups sliced green cabbage

1/2 red bell pepper, minced

1/2 bunch green onions, chopped

1 tbsp curry powder

1 tsp paprika

1 tsp chili powder

2 cloves garlic, minced

1 tsp fresh grated ginger

2 tbsp reduced sodium tamari or soy sauce

1 tbsp coconut oil

Sea salt, black pepper and crushed red pepper

*Cilantro and sesame seeds for garnish

• Preheat oven to 350 degrees
• In a frying pan over medium heat cook crushed red pepper and garlic in coconut oil for one minute
• Add sweet potato, cabbage and bell pepper, cover and cook for 5 minutes
• Add all remaining ingredients, stir for a minute, and then cover again and cook for 5 more minutes
• Meanwhile, grease 2 muffin tins and place wontons in the tins
• When sweet potatoes are tender, mash the mixture together a little and then scoop a heaping tablespoon of the mix into each wonton cup
• Bake at 350 degrees for 12 minutes
• Garnish with cilantro and sesame seeds