1Heat oven to 350°. Lightly spray 24 small muffin cups, 1 3/4x1 inch, with cooking spray.
2Melt 1 tablespoon margarine in 10-inch skillet over medium-low heat. Stir in sweet potato, bell pepper and onions. Cover and cook 3 to 5 minutes, stirring occasionally, until sweet potato is tender. Stir in curry powder and salt. Cool slightly.
3Beat egg and flour in medium bowl until smooth; beat in yogurt. Stir in sweet potato mixture. Brush one side of each wonton square with melted margarine. Press each square, margarine side up, into muffin cup. Spoon sweet potato mixture into wontons. (Cover and refrigerate up to 8 hours.)
4Bake 12 to 15 minutes or until wontons are golden brown and centers are set.