I tried making sweet potato tots three different ways to figure out the best process. I added the same ingredients to each of the three trials, but cooked the potatoes differently. For the first attempt, I grated raw sweet potato and tried to shape it into tots after mixing it with the onion, coconut flour, and assorted spices. (So the potato was not cooked first.) It was extremely unwieldy and hard to shape into tots. Once baked in the oven, this version was also very dry and fell apart. So, onto the second trial.
For the second attempt, I once again baked the tots. However, I cooked the sweet potato first, as in the recipe listed below. I mixed the cooked sweet potato with the other ingredients and shaped it into tots. It was much easier to shape than the raw grated sweet potato. I put the tots on a greased baking sheet and baked them for 12 minutes at 400 degrees F. I found these to be a little dry as well, though they held their shape better than the first trial.
The third time was the charm. As soon as I bit into this version of sweet potato tater tots, I knew I had my clear winner. First I cooked the sweet potato briefly on the stove. Once that was drained, I transferred the sweet potato to the food processor to make quick work of mashing it. Next I mixed in the remaining ingredients – I especially like the added spice the chili powder adds to the tots. Then, using my hands, I shaped the mixture into cylinders. Once again, the sweet potato was much easier to shape after it had been cooked. In this third trial, I fried the tots on the stove. I heated quite a bit of coconut oil in a nonstick skillet and fried the tater tots until they were golden, using a spatula to rotate them in the skillet. They turned out perfectly crisp and delicious.
These sweet potato tots are an ideal freezer snack. Simply place the shaped tots onto a cookie sheet (before the frying step), freeze until firm, and then transfer to a resealable bag and store in the freezer. They are perfect for pulling out for after school or as a quick side dish to dinner. Tater tots seem like junk food, but this version is actually healthy for everyone. Serve them with homemade ketchup or a creamy mustard dipping sauce.
- 2 large sweet potatoes, peeled and roughly cubed
- 1/4 medium onion, finely diced
- 2 tbsp coconut flour
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1/2 cup coconut oil, for frying
- Bring a large pot of water to a boil. Add the sweet potatoes and cook for 5 minutes. Drain and rinse with cold water. Shake off any excess water.
- Place the sweet potato and onion into a food processor and pulse to break down into smaller pieces. Transfer to a large bowl. Stir in the coconut flour, garlic powder, chili powder, salt, and pepper. Stir well to combine.
- Use your hands to shape the potato mixture into small cylinders. Place aside until ready to fry.
- Heat the coconut oil in a heavy skillet until hot. Working in batches, add the tater tots to the skillet and fry until golden brown, turning carefully to brown each side. Once crispy, place onto a paper towel-lined plate. Repeat with the remaining sweet potato mixture. Serve warm.
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