Insights from the Editor

Makes 3 dozen small wontons; serving size: 3 wontons

Looking for a new twist on a traditional Thanksgiving treat? Turn your sweet potatoes into bite-sized treats. Sweet potatoes are loaded with beta-carotene, which is converted to vitamin A, an antioxidant, in the body. Vitamin A is good for the immune system, cell development and eye health.

Ingredients:
1/2 cup chopped yellow onion
1 garlic clove minced
1 tsp canola oil
2 to 3 sweet potatoes baked and skinned (enough for 3 cups)
1/4 cup greek yogurt
1 tsp cinnamon
1 tsp vanilla
2 tbsp molasses
Wonton wraps
Pecan halves
Egg white
Low sodium soy sauce or stone ground mustard

Instructions:
1. Preheat oven to 400 degrees. Spray baking sheet with cooking spray.

2. Sauté garlic and onion in canola oil until onion is translucent. Combine with potatoes, yogurt, cinnamon, vanilla and molasses. Stir or whip until smooth.

3. Put one tbsp of sweet potato mix in the center of a wrap. Top with a pecan, then fold corners of wonton wrap to center. Seal wonton with egg white. Place on baking sheet.

4. Bake for 10 minutes at 400 degrees.

5. Serve with soy sauce or stone ground mustard.

Nutrition:
157 calories, 3g total fat, 2mg cholesterol, 28g carbohydrate, 45mg calcium, 163mg sodium, 4g protein, 2g fiber, 1mg iron

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