A sweet twist to classic potato tator tots. Paleo & kid-friendly!
Ingredients
908 gm
Sweet potato
(yellow sweet potatoes - not yams)
1/2 cup
Coconut oil
(or avocado oil)
1 pinch
Salt
Instructions
Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
Rinse the sweet potatoes & use a fork to puncture some holes in a few different areas of the sweet potato. Place the sweet potatoes on the lined baking sheet and bake in the oven for 35-40 minutes. Turn off the oven, remove from the oven, and set aside until the sweet potatoes cool to room temperature. This will take a few hours.
Once cool enough to handle, remove the sweet potato skin by dragging the back of a butter knife across the skin. It should come off easily. Discard the peels.
Use a box grater to shred the sweet potatoes. The sweet potatoes should be slightly sticky.
Use a spoon to scoop spoonfuls of the shredded sweet potato. Work with one spoonful at a time, and roll the sweet potatoes back and forth in the palm of your hand, then squish the ends flat to create the classic tater tot shape. Repeat until all of the sweet potato is used up.
To fry, heat and melt the coconut oil (avoid oils with a low smoking point, such as olive oil as it won't fry properly) in a small, high pan on high heat (not max heat, but close to it).
Once the oil is hot, work in batches to fry 5-6 tots at a time. This helps keep the oil temperature stable, so the tots will be crispy on the outside and creamy on the inside. Each side only takes about a minute or so to brown, so keep a close eye and be ready to flip and remove them. Once golden brown, remove the tots from the pan and transfer to a surface lined with paper towels to drain excess oil. Repeat until all tots are cooked.
Season with salt. Serve with your favorite dipping sauce. Enjoy!
Notes:
Sauces to serve with: Ketchup, Mayonnaise, Sriracha.
You can also add this as a carb side to a meal with vegetables and protein!
