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What’s Cookin’?: Sweet Potato Rangoons

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  • 1 large sweet potato
  • 1 cup brown sugar
  • 1/3 cup non-GMO orange juice
  • 2 tsp organic vanilla extract
  • 1 tbsp organic nutmeg
  • 1 tbsp ground cinnamon
  • 1/3 cup almond milk
  • 5 tbsp butter
  • 2 large eggs per batch
  • wonton wraps


  1. Mix ingredients into a large bowl and whisk until the majority of lumps are gone.
  2. Grab a half-round pan lightly greased in butter.
  3. Pour sweet potato puree into half-round pan.
  4. Tap pan until filling is flattened and becomes smooth.
  5. Bake for 20-25 minutes until the puree becomes dark orange and smooth with the consistency of a pie.
  6. Pull out of oven and let sit for 10 minutes.
  7. Grab wonton wraps and lay flat rolls of 4 until you have a dozen.
  8. Place one scoop into the middle of the wonton rack while tracing the outside of the wonton with an eggs wash to help it stick while you fold the filling inside the wonton.
  9. Pour two gallons of peanut oil into a deep pot, and cook it on medium for 10 to 15 minutes, until the oil is at 300 degrees.
  10. Dip rangoons into oil for two minutes each until golden brown.
  11. Sprinkle brown sugar mix into rangoons.
  12. Put in the freezer for five minutes to shock brown sugar.
Thanks to Chris Ballenger for providing us with this recipe.
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