This is one of my favorite all time recipes. Yam won tons with curry yogurt dipping sauce. Off the charts amazing! You will find this recipe at the bottom of this post under (recipe click here). I am not the proud originator; in fact I’m not certain where the recipe came from, but I can tell you I got it from Lynn, the sister of a friend about 14 years ago.
Lynn was a fantastic cook with a completely bountiful spread in place for Thanksgiving! It was the first time in my life that I was completely alone. No children, they were with their father and no other family available to spend the holiday with. I still remember Lynn, my friend and their entire family for the way they embraced me and made feel so welcomed.
My hidden message is, invite someone who needs a place to be for Thanksgiving. You will bring them gratitude and they will bring you moments of joy. P.S. this recipe is perfect for a Thanksgiving appetizer, football game or just blow away awesome recipe for fall.
{peel, cut the yams and chop the leeks fine, only the white part}
{finely chop the leeks, only the white part}
{mix the cooked leeks, yams, goat cheese and seasoning}
{flour the board and line up the won ton skins and use a small scoop or spoon}
{moisten two edges of the won ton, fold over and press to secure}
Recipe for yam won tons click more hereYam Won Tons:
- 2 Lbs. Yams, peeled and cut into small portions
- 3 Tablespoons of olive oil
- 2 leeks, white part only finely chopped
- 5 oz. goat cheese at room temperature
- salt and pepper to taste
- cayenne pepper to taste (go easy)
- 1/2 cup of flour for the board
- peanut oil
- won ton wrappers
Curry Yogurt Dipping Sauce:
- 1/2 cup of plain yogurt
- 1/2 cup of mayonnaise
- 1 Tablespoon of curry powder
- Pinch of cayenne pepper
- 1 teaspoon of fresh lemon juice “I always do more”
- salt and pepper to taste
Peel, cut and boil the yams until tender “about 15 minutes if you add them to boiling water.” Let the yams cool before you mash or rice them. While the yams are boiling, heat the olive oil to saute the leeks until light brown. Mix the cooled yams with the browned leeks, goat cheese, seasoning and prepare a surface with the flour to line up the won ton skins. Place a small scoop of the yam mixture on the lined up won tons. Moisten two full edges of the won ton with water “I use my finger.” Press the edges together to seal the won ton. Heat the peanut oil to medium high (about a 1/4 to 1/2 inch of oil in the pan). Let the oil heat and work quick, but careful to brown, not burn the won ton, turning the won ton in a few seconds when it’s ready to brown on the other side. Drain on paper towels away from the flame. Serve hot with the curry dip. Awesome?
To warm up cooked won tons, put them in a dry pan and quickly bring them back to life…