For many people, the holidays mean many things like time with family, snow days, giving and receiving presents, lots of shopping – but for me, the holidays mean FOOD, and lots of it.
If you’re planning on stuffing yourself just like a Thanksgiving turkey (because who wouldn’t plan on eating delicious food this time of year?), perhaps throwing in a few lighter options can lessen the caloric blow wielded by a gloriously irresistible array of gastronomical proportions.
Sweet Potato and Sage Baked Pot Stickers
1 package of egg roll wrappers
1 large sweet potato, peeled (about 1 1/2 pounds)
20-30 leaves of fresh sage, torn into smaller pieces
2 tbsp olive oil
1-2 tsp ground cinnamon
1/2 cup vegetable broth
2 tbsp light butter
2 tbsp pure maple syrup
1/4 tsp salt
Heat oven to 370°. Peel sweet potato and cube into 1/2 inch pieces. Heat oil and butter in skillet until it starts to melt. Add sweet potato cubes and sage leaves, followed by cinnamon, salt and maple syrup. Stir to incorporate. After sage leaves have started to wilt, add vegetable broth and cover the skillet. Let it simmer on medium for around 10 minutes, or until the sweet potato is soft enough to be easily mashed. If the pan is getting dry, add a little vegetable broth at a time.
Once sweet potato is soft enough to mash, use a fork or potato masher to finish the job. Carefully peel each egg roll wrapper away from the rest in the package, making sure you separate any that are sticking to each other. Slice the wrapper into a triangle and place a heaping tablespoon of sweet potato mixture in the middle. Fold the middle point up and over the potato mixture, forming a little pocket from the straight bottom of the triangle. Take the other two pointed ends and fold them inward, then press everything together to form the pot sticker.
Place each on a well-oiled cookie sheet and bake for 10 minutes on each side, or until golden brown. Serve with a little melted butter mixed with cinnamon and maple syrup to ramp up the delicious factor. Makes about 20 pot stickers.