Baked Sweet Potato Potstickers

  • Author: Erin Alderson
  • Prep Time: 60 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 1 dozen pieces 1x



  • 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


  1. 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.
  2. 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.
  3. Preheat your oven to 350˚ (or you can leave it on from before and just drop the temperature.)
  4. 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.
  5. 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.