Sweet Potato-Cotija Triangles With Red Chile Jelly

• 1 dark orange-fleshed sweet potato (1 lb.), such as garnet or red jewel (sometimes sold as yams)
• 6 tablespoons shredded cotija cheese (1 1/2 oz.) or feta cheese
• 1 teaspoon cumin seeds
• 1/2 teaspoon pepper
• About 1/2 teaspoon salt
• 24 wonton wrappers
• Vegetable oil
• Red chile jelly or jam or cranberry chutney

1. Preheat oven to 400u0b0. Scrub sweet potato and pierce with a sharp knife in several places. Bake until soft when pressed, 40 to 60 minutes. Cut sweet potato open and let cool about 15 minutes. Scoop out flesh, put in a bowl, and mash. Stir in cheese, cumin seeds, pepper, and salt to taste.
2. Mound 1 scant tablespoon sweet potato filling in the center of 1 wonton wrapper (keep remaining wrappers covered with plastic wrap). With your finger, moisten edge of wrapper with water. Fold over filling to form a triangle and press edges to seal. Repeat to fill remaining wonton wrappers. Place in a single layer on a flour-dusted baking sheet. Cover with plastic wrap to keep triangles from drying out.
3. Pour about 1 1/2 inches oil into a 3- to 4-quart pan and set over medium heat. When oil reaches 375u0b0 on a thermometer, add 3 or 4 triangles and fry, turning once, until golden brown, about 1 1/2 minutes total. Lift out with a slotted spoon and transfer to paper towels to drain. Keep warm in a 200u0b0 oven. Repeat to fry remaining triangles.
4. Serve hot with red chile jelly or jam or cranberry chutney for dipping. (If jelly is very stiff, stir to loosen.)

orangefleshed sweet potato, cotija cheese, cumin seeds, pepper, salt, wonton wrappers, vegetable oil, red chile jelly

Taken from www.myrecipes.com/recipe/sweet-potato-cotija-triangles-with-red-chile-jelly (may not work)