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The Association of Canadian Distillers is a proud sponsor of the Great Canadian Food Show, which airs on CBC Sunday afternoons. The spirited cooking columns
showcase some extraordinary meals. Spirits certainly add some amazing flavors
to any dish. We invite you to check out these tantalizing recipes.
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Crispy Yam Wontons in a Hazelnut Butter Sauce
¾ lb Yams or sweet potato,
peeled and cut into 2 inch pieces
3 tbsp Olive oil
3 tbsp Unsalted butter
12 Shallots, peeled & diced
1 tsp Dried sage
1 tsp Dried thyme
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(Quicktime Movie Player recommended)
4 oz Cream cheese,
room temperature
30 Wonton wrappers
Vegetable oil for deep frying
1/2 cup Unsalted butter
½ cup Frangelico
½ cup Hazelnuts, roasted and roughly chopped
- Preheat your oven to 400F.
- Toss the yams with the olive oil arrange on a baking sheet. Roast them in the oven till nicely browned, about 20 minutes. Remove from the oven and let cool a bit.
- Melt the butter in a small skillet over a medium high heat and add the shallots. Sautee until translucent, about 5 minutes. Add the dried sage & thyme and sautee for a minute longer.
- Combine the shallot mixture, yams and the cream cheese in a large mixing bowl and mash until well blended. Season to taste with salt and fresh cracked pepper.
- Place a wonton wrapper on a clean work surface and add a spoonful of the yam mixture to the middle of the wonton.
- Brush the edges of the wonton with water and fold over to form a triangle. Gently press along the edges to force out any air and seal the wonton. Repeat with the rest of the wontons.
- Add about 2 inches of vegetable oil to a large suacepan and heat the oil to 350F.
- Fry 4 or 5 wontons for about 1 minute, or until crispy brown, turning them over now and then with tongs. Remove them to a paper towel lined bowl and cover. Repeat with the remaining wontons.
- Meanwhile melt the butter in a small saucepan over a medium heat. Add the frangelico and reduce the heat to medium low.
- Spoon 1/6 of the frangelico butter sauce onto each of the serving plates and top with 5 of the crispy wontons. Sprinkle with the hazelnuts and serve.
Serves 6 as an appetizer
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