Wonton-Skin Cannoli with Sweet Potato Custard

Store-bought wonton wrappers are a blessing in disguise. They’re a great way to make fake tortellini, and they make excellent crackers when deep-fried. I once ate a wonton wrapper that had been fried and dusted in icing sugar, crostoli-style, and realised it had plenty more untapped potential as a dessert. I can’t be the first person to discover that you can turn wonton wrappers into cannoli shells, and I definitely won’t be the last.