Hazelnut Yam Wonton with Maple Syrup

The crispy, warm wontons contrast with the smooth, cool ice cream, making this a luscious dessert. If you're not having yams with your holiday dinner, this would add a new twist to a traditional Christmas or Thanksgiving feast.

Preheat oven to 200^o F (95^o C)

1 tbsp brown sugar	2 tbsp butter
1 tsp cinnamon	24 square wonton wrappers
pinch nutmeg	1 cup vegetable oil for frying
1 yam, roasted skinned & mashed	2 tbsp maple syrup
1/2 cup coarsely chopped roasted hazelnuts	2 tsp icing sugar for garnish
	2 cups vanilla ice cream, divided into six portions

1. In a small skillet or saucepan, melt butter over low heat. Remove from heat, add sugar and spices; mix well.

2. In a mixing bowl, combine yam and nuts. Add half butter mixture and mix well.

3. On a work surface, lay out 1 wonton wrapper. Place 1 tbsp filling in center. Brush the edges with remaining butter mixture. Cover with another wonton wrapper, squeeze the air out by pressing with your fingertips and press edges together to seal. Repeat with remaining ingredients until all the filling is used. (You should be able to make 12 wontons).

4. In a small pot, heat oil until a small piece of wonton wrapper sizzles and immediately floats to the top. Fry wontons one or two at a time until golden, about 20 seconds per side. Place finished wontons on paper towels to drain any excess oil. Keep warm in oven.

5. To serve, place 2 or 3 wontons on each plate, drizzle with maple syrup and dust with icing sugar. Serve vanilla ice cream as an accompaniment.

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