musicalfoki.blogg.se - Easy sweet potato tater tot recipe

It’s ok if the ends are a little mushy, but you want to be able to actually grate the sweet potato. Boil sweet potatoes until the outer part is fork tender, but there is still some give in the middle, about 20 minutes. Cover with cold water and bring to a boil. Wash sweet potatoes and place them (skin on) in a large pot.I like to mix the sweet potato together kind of vigorously, that way the grated sweet potato really integrates with the mushier part (the ends) and comes together in a cohesive mixture that’s easy to pack together into a tot.Īs I said before, I kept these sweet potato tots really simple and didn’t even season them with salt, but if you want to mix things up a little bit they would be really good! I would recommend either some Mexican style seasonings like, cumin, paprika and garlic powder or some BBQ flavors like chili powder, onion powder and a little coconut sugar 🙂 Print.The ends of the sweet potato will probably be much mushier than the rest of it and that is actually a good thing! While you don’t want the center of the sweet potato to be mushy, a little mashed sweet potato will actually help hold the sweet potato tots together.

This way you will be able to actually grate the sweet potatoes without them turning into mashed sweet potatoes on the grater.

You want to boil the sweet potatoes until they’re fork tender on the outside, but still a little hard on the inside.

You never know why certain recipes don’t turn out for some people but other’s have no problem, but I wanted to give some pointers in hopes that no one has that problem! I’ve had a ton of comments on my Zucchini Tater Tots from people loving them, but I’ve also had a few comments from people who couldn’t get them to shape up and hold together. I personally don’t even think they need salt! You could definitely season them with any spices you like, but I made them a few times and in the end I decided that I liked them best with just the sweet potato flavor.

Regular potatoes have more starch than sweet potatoes and I was actually pretty skeptical that a sweet potato tot wouldn’t need a binder.įast forward a few years (not sure why it took me so long to try!) and I finally have a sweet potato tot recipe for you! And the best part? Sweet potatoes are the only ingredient you need! It’s been in the high 90s and the heat is sucking all the energy out of me!Įvery since I shared my 4-Ingredient Zucchini Tater Tot recipe I’ve had so many people ask if the recipe will work with sweet potatoes, rather than regular ones. Is it Friday yet? The week seems to be dragging by and I haven’t been quite as productive as I’d like. Serve warm.These delicious and healthy Sweet Potato Tots only have 1 ingredient: sweet potatoes! They’re healthy, delicious, kid friendly and easy to make! With a slotted spoon or skimmer, remove the browned tots to the towel-lined plate to drain. Working in batches, add the tater tots to the shimmering hot oil and cook until golden brown, 3 to 5 minutes, turning with tongs or a slotted spoon to ensure even browning and being careful not to overcrowd the pan. Line a large plate or baking sheet with paper towels. Heat about 2 inches of oil in a deep heavy skillet over medium-high heat until a deep-frying thermometer inserted in the oil registers 350 degrees F. Using your hands, shape the potato mixture into 1- to 1 1/2-inch-long cylinders, packing them very tightly. Transfer the mixture to a large bowl and stir in the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper to combine. You should have some very small bits of potato visible. Pulse until the sweet potatoes are almost pureed but still a bit grainy. Put the onions and cooled sweet potatoes in the work bowl of a food processor fitted with the metal chopping blade. Dry off any excess water with a kitchen towel. Cook for 5 minutes, drain and rinse with cold water to cool.

Bring a medium pot of water to a boil and add the sweet potatoes.