Crispy Sweet Potato Ravioli

Thanksgiving is pretty much here.

Let that sink in for a second.

This past weekend, we decided to host a “Friendsgiving” at our place. The holidays can be really crazy, so it was great to have everyone together!

Either because I am crazy or because I just love food that much, I thought it would be seriously adorable to do Thanksgiving dinner-themed appetizers. So, this wasn’t your typical dinner party. But it paid homage to turkey day. That’s all that matters.

What was on the menu you ask!? Well, obviously there was the bird. AKA, Turkey sliders topped with brie cheese and my Cranberry Apple Chutney. I added whole wheat breadcrumbs, parmesan cheese, an egg, and chopped rosemary along with salt and pepper to the ground turkey and formed them into small burgers. So tart and savory and bite-sized cuteness!

Then there was the starch. And on Thanksgiving, that starch had better be sweet potatoes (in my humble opinion). I made crispy sweet potato ravioli. These were a HIT. The recipe is a secret below for your holiday appetizer pleasures!

We also had a veggie. And it was green beans. In particular, it was the traditional Cambell’s soup/French’s crunchy onion green bean casserole. Everyone knows it. Everyone loves it.

Our friends were also generous enough to provide other apps and desserts and they are all amazing! We love them!

Oh, and how could I forget. The holiday cocktail! Spiked hot apple cider. That is, one gallon of apple cider, 2 cups of dark rum, 1 orange (sliced in half) and 3 cinnamon sticks simmering away all day in the crock pot. A total winner! You can simmer it on low for 4 hours or on high for 2 or so, then leave it on the “warm” setting while serving! Cinnamon and sugar rims are a totally necessary addition that everyone will be bubbling about.

I think I’m finally getting into the holiday spirit. Christmas shopping, and eating sweet potatoes until I can’t get off the couch, and drinking hot cider or peppermint mocha lattes. We can’t fight it, let’s just accept it! If the holiday spirit still eludes you, try a batch of these Crispy Sweet Potato Raviolis—Fall has never tasted so good!

Here’s what you need:

1 package of wonton wrappers (about 48 wraps, found in the refrigerated section of the grocery store)

2 medium to large sweet potatoes

1 cup baby portabella mushrooms, diced fine

1 medium yellow onion, diced fine
1 sprig of rosemary, leaves removed and finely chopped

2 tablespoons butter

1 teaspoon brown sugar

1 tablespoon ground cinnamon

1 tablespoon maple syrup

Vegetable oil for frying

Generous amounts of salt and cracked black pepper to taste

Here’s what you do:

Bake sweet potatoes at 400 degrees for 1-1.5 hours or until extremely soft all the way through. Set aside to cool.

Meanwhile, in a skillet, melt the butter over medium heat. Add the onions and the mushrooms. Sprinkle with brown sugar, salt and pepper. Reduce heat to medium-low and stir in the rosemary. Cook down for 5 to 7 minutes until slightly browned, caramelized, and aromatic. Remove from heat.

In a large mixing bowl, remove the potatoes from the skin and mash with a potato masher or a fork until smooth. Add the onions and mushrooms along with the cinnamon and maple syrup. Stir well to combine. Season with salt and pepper.

Fill each wonton wrapper with 1 teaspoon of the filling.

Wet your finger with a little bit of water and spread it on two adjacent edges of the wrapper. This will help it to seal. Press down firmly and remove any air bubbles.

When all the wontons are filled, freeze them until you are ready to cook them (or, move right to the next step!)

Fill a heavy-bottomed frying pan with vegetable oil (up to about ½ inch). Turn the burner on medium. When the oil is slightly hot and steaming just a bit, it is ready for frying.

Add 4 to 5 raviolis to the pan. Cook until browned and crispy on one side about 4 minutes. Flip and brown on the other side for 2 more minutes. Transfer to a paper towel lined plate.

Continue until all ravs are cooked.

These are out of this world when served warm, so you can keep them warm in a 200 degree oven until ready. Or, they are also just outstanding room temperature. If you are feeling really rambunctious, consider dipping these in maple syrup! My sister and I did this while we were cooking them and we almost fell on the floor they were so good!

I hope you all have a fabulous Thanksgiving filled with good food and even better company! What’s your favorite Thanksgiving dish!?