You know when during an interview sometimes the question arises about qualities about yourself that are less than great?
Mine is always that I go, and go, and go some more. I keep going without stopping until I get sick. I mean, I still sleep and eat but I barely take time to relax and then after about three days, I crash. I wake up feeling like complete and utter junk.
That day is today. I pushed so hard to get through exams and then I hit the ground running this week to get all the work I’ve neglected. On top of this, attempting to figure out what I am going to do once school ends in three weeks has also kept me busy. Mother nature is also not helping between the cold and rain.
So I stayed home today.
Even though I may feel like junk, I wanted to look and see what post I’d missed or forgot about. These little potstickers were forgotten. I made them a few weeks ago, uploaded the photos, and then forgot all about them. Until this morning.
When I saw the recipe from Todd and Diane over at White on Rice Couple about Pea Potstickers. The little dumplings were absolutely adorable and looked divine. The only problem: it was still cold and no signs of spring when I saw these. I knew I wanted to adapted these to what I had on hand and what do I always seem to have on hand? Sweet Potatoes!
I’m starting to get a feeling that I should rename the blog “naturally sweet potatoes” considering the amount of recipes of times I’ve made sweet potato dishes recently!
- 1 large sweet potato peeled and cubed
- 1/2 medium onion cubed
- 1/2 tablespoon olive oil
- sea salt and pepper
- 1/3 cup ricotta cheese
- 1/4 cup parmesan cheese
- 1 tablespoon fresh rosemary
- 1 1/2 dozens wonton wrappers
- water for sealing the wrappers
- sunflower oil to brush the potstickers
- Preheat the oven to 400˚. Toss the sweet potatoes and onion- spread mixture on a parchment covered baking tray. Bake for 25-35 minutes until sweet potatoes are tender. Remove from oven and let cool slightly.
- Combine Sweet potato mixture, salt, pepper, rosemary, ricotta, and Parmesan cheese in a food processor. Pulse until the mixture comes together and looks somewhat smooth (there can still be some lumps in the potatoes.) Set up a work station with filling, wrappers, water bowl, and a sheet tray.
- Preheat your oven to 350˚ (or you can leave it on from before and just drop the temperature.)
- Place about a tablespoon of filling in the middle of the wonton wrapper. Wet edges and crimp. Place on a baking tray and repeat with remaining filling.
- Brush each potsticker with oil and bake for 15-20 minutes until the potstickers are golden brown. I simply served them with soy sauce and sesame oil but I'm sure there are some great dips that would go great with these.