Nice accompanyment for pork and an "easy pick up food" for a buffet. Enjoy..


  • 3/4 lb. small yams, peeled and cut into 1/2-inch pieces
  • 2 Tbls. unsalted butter
  • 2 leeks, white part only, chopped
  • 2 Tbls. fresh sage or 1 tsp. dried
  • 3 1/2 oz. mild goat cheese (such as Montrachet)
  • salt and pepper to taste
  • 38 won-ton wrappers
  • peanut oil for deep frying


Cook yams in medium saucepan of boiling water until tender, about 10 minutes. Drain. Transfer to a bowl. Melt butter in heavy medium skillet over medium heat. Add leeks and saute till tender, about 8 minutes. Mix in sage. Add leek mixture and goat cheese to cooked yams and mash with fork. Season to taste with salt and pepper. (Filling can be prepared one day ahead. Cover and refrigerate. Bring to room temperature before using.)
Place 1 heaping tsp. of filling in center of each wonton. Brush wonton edges with water. Fold diagonally in half, pressing edges to seal.
Pour peanut oil into heavy large saucepan to depth of 3 inches and heat to 350*F. Add prepared wontons in batches and fry until golden brown, about 2 minutes. Using slotted spoon, transfer wontons to paper towels and drain. Arrange on platter and serve.

Makes 38 appetizers

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Submitted 6/13/05.
Source: Bon Appetit: Oct '94
Submitted By: Eileen Werth
Crispy Yam and goat Cheese Wontons