Baked Sweet Potato and Goat Cheese Wontons

I have had two sweet potatoes from last week’s farmer’s market sitting on my counter for days. They’re a gorgeous pair, with a deep, rich coral color. They’ve been taunting me for a week, daring me to bake them with butter, cinnamon and mini marshmallows. I held strong though. I had big plans for these two sweet potatoes.

If money were no object and I could spend my time as I please, I would waste away my days in my kitchen, concocting dishes from my farmer’s market and vintage cookbook finds. And since money is no object in my no-work, all-play fantasy land, my kitchen is jacked. I’m talking a commercial stove surrounded by reclaimed Italian bricks, hand painted ceramic dishware and quadruple wall ovens. I like to dream big.

Sadly, the bank expects us to pay the mortgage every month and the power company has a strict “no freebies” policy. So, sometimes I have to get creative with the time I have. My initial thought for these sweet potatoes was to make a sweet and savory ravioli, but I didn’t have the time to roll out dough.

Baked Sweet Potato and Goat Cheese Wontons

This is where the magical packaged wonton wrapper enters the picture. If you have never used wonton wrappers, drive to the store now and pick up a pack. Their uses are endless. They can be filled with anything you can imagine and be fried, baked or boiled. They are delicious, easy to work with and great in a pinch. Perfect for when you’re low on time, but feeling creative.


Baked Sweet Potato and Goat Cheese Wontons

  • Author:
  • Yield: 24 Wontons 1x


  • 2 sweet potatoes
  • ½ cup crumbled goat cheese
  • 1/8 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 2 tablespoon brown sugar
  • 24 wonton wrappers
  • 1 tablespoon butter
  • 1 cup vanilla Greek yogurt
  • 2 tablespoons maple syrup


  1. Peel and cube the sweet potatoes and add to a medium-sized pot of boiling water. Cook until fork tender. Preheat oven to 425 degrees.
  2. Drain potatoes and place in a medium bowl with goat cheese, nutmeg, vanilla extract and brown sugar. Use a hand mixer to beat until smooth and lump-free. Set aside.
  3. Line two baking sheets with parchment paper. Lay out twelve wonton wrappers on each baking sheet and place a scant tablespoon of filling on one side of each wrapper. Brush the edges of the wrappers with water and fold in half to form triangles. Crimp the edges shut.
  4. Melt the butter and brush the top of the sealed wontons. Bake for 10-12 minutes, flipping halfway through, until wontons start to turn golden brown. Remove from oven and let cool for 5 minutes.
  5. While the wontons cool, mix vanilla yogurt and maple syrup. Serve immediately with wontons.



My love affair with food began on stepstools in the kitchens of the women in my family. Handing my great-grandmother carrots to grate for coleslaw, licking the beaters covered in my grandmother’s peanut butter frosting, and watching my mother cook up Italian dishes covered in cheese. To this day, I love cheese. Besides cheese, I love painting, ocean air, and the smell of tar after it’s rained. My husband Josh and I have created a little suburban farm with our Layla-Bug, a ridiculously hyper dog, and a one-eyed chicken. Someday, we hope to upgrade to a real country farm.

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