Crispy Caribbean Veggie Wraps

Scrub sweet potato and pierce with a fork; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. Cool. Slit potato and scoop pulp into a small bowl. Mash pulp; stir in the onion, cilantro, lime juice, salt, cumin, jalapeno and garlic.

Lightly brush water over all four edges of one wonton wrapper.(Keep wrappers covered with a damp paper towel until ready to use.) Spread 1 tablespoon filling along one edge of wrapper; roll up tightly. Repeat with remaining wrappers and filling.

Place on a baking sheet coated with cooking spray. Lightly spray wraps with cooking spray. Bake at 375° for 15 minutes or until golden brown. Serve warm with salsa. Yield: 22 appetizers.

Editor's Note: This recipe was tested in a 1,100-watt microwave. When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.