Reviewed: Nov. 19, 2011

So good, so easy. This is a great appetizer. I actually am making them as an appetizer for Thanksgiving to add a little spice to the menu. I may try adding peas into the next batch.

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Reviewer:

ranisp

Reviewed: Mar. 13, 2011

Easy and quite good. I used hot chili curry paste approximately 3 table spoons and served with mango chutney and it added a kick of flavor.

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Reviewer:

ltokarchuk

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Reviewed: Aug. 22, 2010

Really quite good! I used a regular potato as I don't like sweet potato. Added salt, pepper, curry to taste. Also fried up onions and garlic in oil and then added it as one reviewer suggested. They crisped up quite nicely and my husband ate almost the whole plate! This one's a keeper, thanks!

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Reviewer:

bakerchic

Reviewed: Jul. 23, 2010

Great with mango chutney!

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Reviewer:

Ally

Cooking Level: Intermediate

Reviewed: May 31, 2010

I used baked sweet potato, sauteed onion and garlic, crumbled bacon, Parmesan cheese, a little cumin and a little curry for the filling which was great. I didn' t how the won-ton shells cooked up - the taste was great but they were a bit mushy even though I cooked them extra time trying to get them to crisp up a bit. Maybe using olive oil instead of sesame oil made the difference. I sprinkled the top with freshly grated Parmesan cheese. The two dipping sauces I used were soy sauce and the mustard/wine mix. They went over well at the party, though. Thanks for the recipe.

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Reviewer:

Ann in NC

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Statesville, North Carolina, USA

Reviewed: May 18, 2010

Not good:(

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Reviewer:

pattyward555

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: May 6, 2010

I added chives, apples and garlic. I also served with a spicy peach chutney........simply amazing. It is a great base recipe that you could do lots of variations with.

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Reviewer:

julieclark

Reviewed: Apr. 20, 2010

These were amazing! I followed the recipe exactly with the exception of adding a handful of pressed garlic into the water when the sweet potatoes were simmering, which were later mashed in. I was surprised at the beautiful color they got in the oven...I thought I would end up pan frying them, but they were perfect. Can't wait to make again.

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Reviewer:

lucyford

Cooking Level: Expert

Home Town: Sacramento, California, USA

Reviewed: Apr. 12, 2010

These disappeared quickly! I made extra filling (I knew I'd be tasting it the whole time!) and added some cumin and ginger, and mixed in some defrosted frozen peas. I also used olive oil instead of sesame oil since that's what I had. I'll definitely be making these again!

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Reviewer:

LilMama84

Cooking Level: Intermediate

Home Town: Salem, Massachusetts, USA

Living In: Richmond, Virginia, USA

Reviewed: Jan. 8, 2010

These were great! I used the filling as directed (I had no problem using the onion soup mix...it was a quick and flavorful addition!) but I did use my own home-made samosa dough and deep fried them at 350 degrees. Really great dipped in a yogurt sauce and chutney.

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