Best Sweet Potato Tots Recipes

AIR FRYER SWEET POTATO TOTS

Steps:

• Bring a pot of water to a boil and add sweet potatoes. Boil until potatoes can be pierced with a fork but are still firm, about 15 minutes. Do not over-boil, or they will be messy to grate. Drain and let cool.
• Grate sweet potatoes into a bowl using a box grater. Carefully mix in Cajun seasoning. Form mixture into tot-shaped cylinders.
• Spray the air fryer basket with olive oil spray. Place tots in the basket in a single row without touching each other or the sides of the basket. Spray tots with olive oil spray and sprinkle with sea salt.
• Heat air fryer to 400 degrees F (200 degrees C) and cook tots for 8 minutes. Turn, spray with more olive oil spray, and sprinkle with more sea salt. Cook for 8 minutes more.

SWEET POTATO AND BACON TOTS WITH CREAMY MUSTARD DIPPING SAUCE

Steps:

• For the sweet potato and bacon tots: Boil a pot of salted water. Add the potatoes and partially cook, about 15 minutes. Drain the potatoes and set aside. Meanwhile, add the bacon to a small skillet over medium heat and cook until crisp, about 10 minutes. Transfer the bacon to a paper-towel-lined plate. Finely chop the bacon when cooled. Heat the oil to 300 degrees F in a straight-sided skillet. When the potatoes are cool enough to handle, shred the potatoes using either a box grater or shredding attachment on a food processor. Place 4 sheets of paper towels on a countertop. Dump the potatoes on top of the paper towels and fold the towels over the potatoes. Squeeze as much moisture out of the potatoes as possible. (This is the trick to make perfect tater tots; too much moisture will result in little pieces of potato all around your skillet when frying.) Combine the potatoes with the bacon, flour and 1/2 teaspoon salt. Mix well to combine. Form the potato mixture into small logs using a 1 tablespoon measuring spoon. Working in batches, fry the tots in the skillet until golden brown, 2 1/2 to 3 minutes. Adjust the heat, as needed, to keep the oil at 300 degrees F. Transfer the tots to a paper-towel-lined plate to strain excess fat. Sprinkle the tots with salt while still warm.
• For the creamy mustard dipping sauce: Combine the mayo, honey and mustard in a small bowl. Sprinkle the sauce with salt and pepper. Serve the sweet potato and bacon tots hot with the creamy mustard dipping sauce.

SRIRACHA GOUDA GRILLED CHEESE WITH SWEET POTATO TOTS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Toss tots with oil on a baking sheet.
• Bake, turning over halfway through, until browned, about 24 minutes.
• Meanwhile, heat 1 tablespoon butter in a large skillet over medium heat. Stir in kale, salt, and pepper; cook until kale is wilted and lightly browned in places, about 5 minutes. Transfer kale to a plate and wipe skillet clean.
• Spread 2 bread slices with mayonnaise, then top each with 2 slices cheese and 1/2 of the bacon and kale. Add tots, pressing lightly, then top each sandwich with remaining cheese and bread.
• Melt remaining 1 tablespoon butter in skillet over medium heat. Add sandwiches; cook, lightly pressing with a spatula, until cheese is melted and bread is golden brown, about 3 minutes per side.

SWEET POTATO TOTS WITH CILANTRO-LIME SAUCE RECIPE - (4.8/5)

Steps:

• Combine the sour cream, cilantro, jalapeño, scallion, lime juice, sugar, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Refrigerate until ready to serve. Place the sweet potatoes in a medium-size saucepan. Cover with cool water and add 2 tsp salt. Bring the potatoes up to a boil over medium heat. Pierce the potatoes with a fork every 5-10 minutes until they feel slightly undercooked. Then, drain the water and let the potatoes cool in the pot. Meanwhile, combine the flour, 1 tsp salt, 1/2 tsp black pepper, cornstarch, and the chili powder in a large bowl and set aside. When the sweet potatoes have cooled, mash 1 piece of sweet potato and set it aside. Finely dice the rest of the potatoes. Carefully fold the mashed and diced sweet potatoes into the flour. The mixture should form a dough-like consistency when blended. Cut the sweet potato dough in half. On a floured surface, roll out 1 half of the dough into a 13-14" log that's about an inch in diameter. Repeat with remaining dough. Slice each log into small 1" x 1" logs. Preheat a deep fryer to 375°F. Place the egg whites and breadcrumbs in two small shallow dishes. Roll each tater tot in the egg whites and then dredge in the breadcrumbs. Place the tots on baking sheets that have been lined with a couple layers of paper towels. Fry the tater tots in batches of 6 until they're a deep golden brown, about 2 minutes. Serve with the dipping sauce.

SWEET POTATO TOTS WITH DILL DUST

Steps:

• For the dust: Place a rack in the middle of the oven and preheat the oven to 250 degrees F. Pulse the dill and salt together in a food processor until the dill is finely ground and combined with the salt. Spread the dust in an even layer on a sheet pan and bake until dry, about 30 minutes.
• For the tots: Place the potato in a medium pot of cold, salted water and bring it to a boil over medium-high heat until a knife inserts easily into the potato but the interior is still firm, 5 minutes. Transfer the potato into a colander and let cool slightly. Peel and coarsely chop the potato. Then process the potato in a food processor to very small chunks, 10 to 15 pulses. In a large bowl combine the flour, 1 teaspoon salt and the pepper. Add to the processed potatoes, mixing well with a spoon or spatula to distribute the flour mixture evenly through the potatoes. Form spoonfuls of the mixture into 2-inch logs.
• Line a baking sheet with paper towels. Heat the oil in a medium saucepan over medium-high heat to 350 degrees F. Fry the tots in small batches until they are golden brown and crispy, 2 minutes per side. Remove the tots from the oil with a slotted spoon and transfer to the baking sheet. Sprinkle the still warm tots with the dill dust. Continue frying and dusting the remaining tots.

HEALTHY SWEET POTATO PANKO TOTS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Grate the sweet potato with a coarse cheese grater.
• Transfer the grated bits to a medium bowl and season with a ¼ teaspoon of the salt. Mix the sweet potato until well incorporated.
• Let the sweet potato sit for 20 minutes until the salt has drawn out some of the moisture.
• Pour the sweet potato into a kitchen towel and twist to strain as much liquid as you can.
• Place the grated sweet potato back into a bowl and mix with the breadcrumbs, parsley, garlic, onion powder, remaining ¼ teaspoon of salt, pepper, and egg, and mix until well combined.
• From the mixutre into 15 even sized tots and transfer to a parchment lined baking sheet.
• Bake for 20-24 minutes, flipping each halfway through..
• Serve with your choice of dipping sauce.
• Enjoy!

SWEET POTATO TOTS.....

Steps:

• 1. In a large bowl combine the potatoes, salt, pepper, cayenne pepper, sugar, dry onions & egg yolks and mix thoroughly. A wood spoon works well for this.
• 2. Put the pepitas in a food processor or put them in a zip lock baggie and crush them up.
• 3. Add this to the potato mixture and mix again.
• 4. Add the flour and Panko mix one more time.
• 5. Make the potato mixture into tot size and roll into the Panko and fry in oil.
• 6. Garnish with green onions

GINGER GLAZED SWEET POTATO TOTS

Steps:

• For the ginger glaze: Combine the simple syrup, ginger, lemons, star anise and cinnamon sticks in a large pot and bring to a simmer over medium-high heat. Simmer until the syrup is reduced to a glaze and the flavors have infused properly. Strain the glaze through a fine-mesh sieve to remove solids.
• For the sweet potato tots: Pulse the sweet potatoes in a food processor until ground into very small chunks; be sure not to puree the potatoes too finely.
• In a large bowl, combine the potatoes, flour and some salt and pepper and mix well. Form the mixture into small logs and refrigerate until chilled.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Cut the sweet potato logs into 1-inch pieces and fry in batches until golden brown.
• Coat with the ginger glaze and garnish with the parsley.