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.