Sweet Potato Wonton Cups are a delicious bite-sized appetizer made with crispy wonton wrappers and a creamy, savory-sweet sweet potato filling. Topped with cheese, fresh herbs, and a touch of seasoning, these little cups are perfect for Thanksgiving, fall parties, holiday gatherings, and potlucks. They’re easy to prepare, full of seasonal flavor, and beautiful enough to serve on any appetizer platter.
Why This Recipe Works
- Crispy and creamy: Golden wonton wrappers hold a smooth, flavorful sweet potato filling.
- Simple ingredients: A handful of everyday ingredients creates a delicious seasonal appetizer.
- Perfect for entertaining: Individual portions are easy to serve at parties and family gatherings.
- Customizable toppings: Add cheese, herbs, pecans, or a drizzle of honey to suit your taste.
Ingredients
- 24 wonton wrappers
- 2 medium sweet potatoes
- 2 tablespoons olive oil, divided
- 2 tablespoons cream cheese, softened
- 1/4 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh chives
- 2 tablespoons crumbled feta cheese, optional
- 1 tablespoon chopped pecans, optional
How to Make Sweet Potato Wonton Cups
1. Cook the Sweet Potatoes
Preheat the oven to 375°F (190°C). Peel and dice the sweet potatoes, then boil them in a pot of water for 12–15 minutes until fork-tender. Drain thoroughly and transfer them to a mixing bowl.
2. Prepare the Filling
Mash the cooked sweet potatoes until smooth. Stir in the cream cheese, cheddar cheese, garlic powder, smoked paprika, salt, and black pepper. Mix until creamy and well combined.
3. Shape the Wonton Cups
Lightly brush a 24-cup mini muffin pan with olive oil. Press one wonton wrapper into each cup, gently folding the edges to create a small bowl shape. Brush the wrappers lightly with the remaining olive oil.
4. Bake the Wonton Wrappers
Bake the empty wonton cups for 5–7 minutes, until they begin to firm up and turn lightly golden around the edges. Remove the pan from the oven while keeping the oven on.
5. Fill the Cups
Spoon the sweet potato mixture evenly into the partially baked wonton wrappers. Avoid overfilling so the filling stays inside the cups as they bake.
6. Bake Until Golden
Return the muffin pan to the oven and bake for another 8–12 minutes, until the wonton edges are crisp and golden and the filling is heated through.
7. Add Toppings and Serve
Remove the wonton cups from the oven and let them cool for a few minutes. Garnish with chopped chives, crumbled feta, or chopped pecans if desired. Serve warm for the best texture.
Tips for the Best Sweet Potato Wonton Cups
- Drain the sweet potatoes well: Excess moisture can make the filling watery and the wrappers less crisp.
- Pre-bake the wrappers: This helps the cups hold their shape and develop a crunchy base.
- Use softened cream cheese: It blends more easily into the mashed sweet potatoes.
- Don’t overfill: Leave enough room at the top for the filling to heat without spilling.
- Customize the flavor: Add a pinch of cayenne for heat or a little maple syrup for extra sweetness.
- Prepare ahead: Make the sweet potato filling in advance and refrigerate it. Fill and bake the wonton cups shortly before serving.
Final Thoughts
Sweet Potato Wonton Cups are an easy, crowd-pleasing appetizer that combines crispy wrappers with creamy, flavorful sweet potatoes. Whether you’re planning a Thanksgiving menu, a fall potluck, or a holiday party, these bite-sized treats make a delicious addition to the table. Finish them with fresh herbs, cheese, or crunchy pecans for an appetizer that looks as good as it tastes.
