The other day I had about 6 sweet potatoes laying around the house getting old and being neglected so I decided to put my tester hat on and see if I could come up with a tasty treat that would go well paired with guacomole, salsa or of course ketchup for you ketchup lovers out there. The first couple batches of these really didn't want to hold together and the importance of truly letting the sweet potato cook became clear.
These tatter tots smelt incredible as they cooked. Aside from having too many sweet potatoes about to spoil in the house I decided to go the sweet potato route because they have high levels of vitamin A and are a great source of fiber.
The key to getting these guys to hold together and get nice and crispy without having to deep fry them is making sure everything is mashed up together nicely and this all starts with making sure to boil your sweet potato until it is easy to pierce with a fork but not so easy that you are going to make mash potatoes.
Sweet Potato Tots - Serves 4
1 Large Sweet potato or 2 small, boiled and grated
1 onion, finely grated
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp freshly ground pepper
2 tbsp avocado oil
1. Boil a large pot of water and preheat oven to 450F. While water is boiling peel your sweet potatoes, no need to cut them up so just leave them whole. Once water boils place peeled sweet potato into water. Allow the sweet potato to boil for 10-12 minutes. You will know the potato is done when you don't need much force to pierce the potato with a fork. Remove sweet potato from hot water and allow it to cool, I like to put it in the fridge so it cools faster.
2. While the potatoes are cooling, grate up onion and measure out onion and garlic powder, salt and pepper, place all in a bowl and stir until everything is mixed into the grated onion.
3. Once sweet potato is cool enough to handle, using a cheese grater grate the sweet potato. Grating the sweet potato will make it easier to form into tots. Once grated mix sweet potato in with the onion mixture.
4. Line a baking sheet with parchment paper. Using your hands and a tablespoon scoop out sweet potato mixture and form into tots and place onto parchment lined baking sheet. Keep repeating until all the mixture is gone.
5. Using a small basting brush, brush each tot on all sides with avocado oil. Once each tot is coated in avocado oil, place the baking sheet in the preheated oven and cool for 20 minutes flipping halfway through.
6. Once cooked remove from oven and allow them to cool for 2 minutes. Serve as a delicious side to a healthy meal or have as a tasty shareable snack with friends.