The Snack Queen - Episode One

True confession time.
I have an addiction.
I love snacks.
Like seriously loooooooove snacks.
My love list is Jesus, snacks, family, snacks, friends, and snacks in that order.
If I can find a way to live on snacks and coffee it's a wrap.
My nickname at my job is The Snack Queen. I'm cool with that.
Popcorn is my number one favorite. I quite literally ate in every day for breakfast for 6 months. Gibble's Red Hot chips are a close second with Unique Pretzel Shells rounding out the top three.

 I love creating my own recipes, too. Weird twists on things that people already love. Like my latest creation, Deep Fried Sweet Potato Pies with a Rum Cream Cheese Dip. I'll give you the basics. If you want the full recipe with measurements, leave me a comment or email me.

You will need the following:
Sweet potatoes
Butter
Nutmeg
Cinnamon
Ginger
Sugar
Milk
Egg
Salt
Vanilla or rum (depending on your audience)

Wonton or egg roll wrappers
Water
Canola Oil

Cream cheese
10x sugar

For a richer flavor, do not boil the sweet potatoes, bake them. Trust me, it works wonders.  BEAT the baked and skinned sweet potatoes with the butter until smooth. MIX in everything else on the list up to and including the vanilla or rum until mixed but still stiff. Not runny.

Get out your wrappers. Place the wrapper on your prep surface in the shape of a diamond (point towards you, point away from you, points left and right).
Using a small scoop or spoon, place a dollop of the filling into the center of your wonton wrapper. If using the egg roll wrapper, use a medium sized scoop and two dollops on close together slightly above the middle of the wrapper.

Using the water and your finger or a gentle pastry brush, lightly wet the edges of your wrappers. Fold the wonton wrapper in half to make a triangle and press the edges to seal them. Try to press out any air bubbles.
Fold in the top point of the egg roll wrapper over the filling, pressing out as much air as possible. Fold in the sides. Now roll the wrapper towards you and seal with the bottom point.

Heat your oil to the ripple stage and drop those puppies in carefully. Fry until GBD (golden brown and delicious on all sides. Remove them and drain on a rack or crinkled paper towels.

While they are cooling, mix you dip.
In a mixing bowl, combine the cream cheese, milk, 10x sugar, and rum.
Mix until creamy smooth and loose, but not too loose. You do not want a runny dip. Ew!

Arrange your sweet potato lovelies on a beautiful serving tray with the dip in the middle. Enjoy!

OK, now I'm really hungry. Time for a bedtime snack!