Sweet Potato Pockets

Ingredients

• 0.5 cup butter 
• 1 tablespoon sage fresh chopped
• 2 tablespoons olive oil 
• 5 servings salt to taste
• 15 oz sweet potatoes sweetened mashed canned
• 16 oz won ton wrappers 

Equipment

• frying pan
• plastic wrap
• slotted spoon
• dutch oven

Directions

1. Arrange 1 won ton wrapper on a clean, flat surface. (Cover remaining wrappers with plastic wrap or a damp towel to prevent drying out.) Lightly moisten wrapper with water.
2. Place about 1 Tbsp. mashed sweet potatoes in center of wrapper; fold 2 opposite corners together over mashed sweet potatoes, forming a triangle. Press edges together to seal, removing any air pockets. Cover with plastic wrap or a damp cloth. Repeat procedure with remaining wrappers and mashed sweet potatoes.
3. Cook pockets, in 2 batches, in boiling water to cover in a large Dutch oven over medium-high heat 3 minutes.
4. Remove with a slotted spoon, and drain well.
5. Saut pockets, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes on each side or until golden brown.
6. Drain well. Arrange pockets on a serving platter.
7. Melt butter in skillet over medium heat; stir in sage. Cook, stirring occasionally, 4 minutes or until butter is lightly browned.
8. Pour over pockets, and add salt to taste.
9. *1 (15-oz.) can cut sweet potatoes in syrup, mashed, may be substituted.