Instructions: Preheat an oven to 375F.

Place the sweet potatoes in a baking dish. Bake them until they are soft all the way to the center when pierced with the tines of a fork, about 1 hour.

Remove the sweet potatoes from the oven and let cool until they can be easily handled, about 15 minutes. Cut them in half and, with a large spoon, scrape the soft pulp from the skin into a bowl, omitting any of the pulp that has been discolored during baking. You will have about 1 cup. Add the ginger, cilantro, chilies, and salt and mix well.

To fill each round wonton, place 1 tablespoon of the sweet potato mixture in the middle of the wrapper. Fold the wrapper over to make a half moon, spreading a little water on the inner edges and pressing together to seal. As the wontons are filled, set them aside on waxed paper and cover with a damp towel to keep them moist until you are ready to cook them.

In a wok or deep skillet, pour in oil to a depth of 1/2". Heat the oil over medium high heat until it sizzles when a drop of water hits it. Reduce the heat to medium and, using tongs, place the wontons, a few at a time, into the hot oil. Fry on one side until the wonton skins are golden and lightly puffed, about 1 minute. Turn and fry on the other side until golden, 30 to 40 seconds. Remove the wontons with the tongs, holding each one over the pan for a moment or two to allow any excess oil to drip, and set on absorbent towels or paper to drain. Repeat until all the wontons are cooked. Serve hot.

NOTES : If you want to serve the wontons with something extra, mix a favorite chutney with lime juice for a dipping sauce, or serve them alongside a salad of mixed baby Asian greens or of young, nutty arugula tossed with small pieces of perfectly ripe melon or orange.

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