1/2 (16 ounce) package wonton wrappers
1 (15 ounce) can sweetened mashed sweet potatoes*
2 Tablespoons olive oil
1/2 cup butter
1 Tablespoon chopped fresh sage
Salt to taste
Arrange 1 wonton 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.
Place about 1 Tablespoon 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.
Cook pockets, in 2 batches, in boiling water to cover in a large Dutch oven over medium-high heat 3 minutes.
Remove with a slotted spoon, and drain well.
Sauté 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.
Arrange pockets on a serving platter.
Melt butter in skillet over medium heat; stir in sage.
Cook, stirring occasionally, 4 minutes or until butter is lightly browned.
Pour over pockets, and add salt to taste.
*1 15-ounce can cut sweet potatoes in syrup, mashed, may be substituted.