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Bacon Sweet Potato Won Tons with Bacon/Maple Balsamic Glaze



Servings: 6
Prep Time: 30 minutes
Cook Time: 45 minutes
Prep Method: Bake


1   Sweet Potato
4   Slices of Thick Sliced Cloverdale Bacon
2   oz. of Ground Pork
1   Tablespoon of the Bacon/Pork Drippings
1   Tablespoon of Finely Chopped Shallots
1/4   Cup of Finely Diced Water Chestnuts
4   Thinly sliced Scallions (divided in half)
4   Strips of Cloverdale Maple Bacon
2   Tablespoons of Bacon Drippings
1/4   Cup of Real Maple Syrup
2   Tablespoons of Balsamic Vinegar
2   Tablespoons of Apple Cider Vinegar
24   Won Ton Wrappers
4   Cups of Vegetable Oil


Filling:
Place the sweet potato on a baking sheet and bake in a 400 degree Fahrenheit oven for 45 minutes or until the potato is soft. Set aside to cool; when cool remove the skin and mash the potato till smooth. Measure out 1/2 cup of mashed sweet potato to be used in the filling. The rest of the mashed potato may be refrigerate and used for something else.

Place the 4 slices of Cloverdale thick sliced bacon in the bowl of a food processor and pulse until the bacon is ground very fine, almost to a paste consistency. Place the bacon and the ground pork in a 10 inch skillet on medium high heat and cook the meats until slightly browned, but cooked through (about 5-6 minutes). Remove the meat and set aside. Remove all the drippings from the pan except 1 Tablespoon. Add the shallots and water chestnuts and cook over medium heat for about 5 minutes. In a bowl combine the 1/2 cup of sweet potato, the bacon/pork mixture, the shallots, water chestnuts and half of the sliced scallions. Set aside.

Bacon/Maple Balsamic Glaze:
In a 10 inch skillet fry the 4 pieces of Cloverdale Maple bacon until crisp. Remove from pan to a paper towel lined plate and let cool, when cool crumble and set aside. Remove all the drippings from the pan except for 2 tablespoons. Add to the drippings the maple syrup, balsamic vinegar and apple cider vinegar. Cook over medium heat until the mixture has thickened, about 5-7 minutes.

While the glaze is cooking, place 1 1/2 measuring teaspoons of filling in the center of each won ton wrapper. Brush the edges of the wrappers with water. Fold the wrapper in half to form a triangle and firmly press the edges to seal. Wet the two side corners of the triangle, gently pull them together and press firmly.

Place the oil in a 2 quart saucepan and heat to 360 degrees Fahrenheit. Fry the wontons, 4-5 at a time, for 1 minute or until golden brown, moving them around in the oil so that they brown evenly. Remove the won tons and drain on paper towel. Place wontons on a plate and drizzle with the glaze and garnish with crumpled bacon and reserved sliced scallions.

These are great to make ahead and freeze before frying so you have them on hand anytime you need a quick snack or appetizer. You can also fry them about 1/2 hour before your guests arrive and keep them warm and crisp in a 250 degrees Fahrenheit oven.