Baked Sweet Potato Tater Tots

6 Sep

baked sweet potato tater tots overhead

I draw inspiration for my recipes just about anywhere…it could be a garden I see, something at the grocery store, Pinterest, a random craving…and sometimes yoga class.

During a recent yoga class, one of my instructors was calling out some cues, and then made a mention to stick with the pose just a little longer so we could get some sweet potato tater tots at one of the fast food joints on the way home…according to Google, that’s Sonic if you’re interested.  I love her sense of humor ;).

Since I don’t typically frequent the fast food chains, I thought I could tackle the sweet little tots on my own.

sweet potato prep

tater tots take 1

Pretty on the outside…mush on the inside

To develop this recipe, I tried this 3 different ways.  The first two involved cooking the sweet potatoes first, then grating them, then shaping, then cooking.  I tried it this way both fried and baked.  The crust gave both of those versions a good crunch (and a beautiful color when fried), but the inside was just mush.  Tasty mush, but still mush.  The resulting texture of the double cooking of the sweet potatoes just didn’t work for me.

tater tot prepSo then I tackled it a third time, this time peeling and grating raw sweet potatoes.  This is when the recipe finally came together.  I used the shredding attachment my food processor (a box grater would work just fine too) to grate the raw sweet potatoes to speed up the process.  To shape them into a ‘tot like’ form, I took the potato mixture, curled my fingers around the mixture to squish it together…kinda oval shaped at that point…then I pressed the ends inward to flatten out the top and bottom.  My husbands comment when he walked by was, “They actually look like tater tots!”  {Sigh}  So, I guess I was successful.

baked sweet potato tater totsI like spicy food, so I was a little heavy handed with the Cayenne pepper, but if you are serving this to kids, you might want to omit it or stay on the lighter side of that ingredient.  I served mine with ketchup, garnished with a sprinkle of Parmesan cheese.  We had leftovers which I placed in the toaster oven to reheat.

{Pretty Little Tip}

Made in the Americas!  The origin of sweet potatoes is linked back to Central and South America, with some Peruvian ‘leftovers’ dating back to 8000BC.

{If you like the plates, check those and other AC Ceramics handmade dishes here}

Baked Sweet Potato Tater Tots

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 25-36

Ingredients

    Potato filling
  • 3 medium sized raw Sweet Potatoes, peeled and grated
  • 2 Tbsp Butter, melted
  • 1/4 cup All Purpose Flour
  • 3/4 cup Parmesan Cheese
  • 1/2 tsp Dried Basil
  • 1/4 tsp Black Pepper
  • 1/8 tsp Salt
  • 1/8-1/4 tsp Cayenne Pepper (optional)
  • Coating:
  • 1 egg
  • 1/2 cup milk
  • 1 cup Panko
  • Garnish
  • A few minced basil leaves and a dusting of Parmesan cheese

Instructions

  1. In a medium sized bowl, take the grated sweet potatoes and thoroughly combine with the melted butter.
  2. In a separate bowl, combine the flour, cheese, basil, black pepper, salt, and Cayenne Pepper and whisk together.
  3. A couple of tablespoons at a time, pour the the dry ingredients in to the bowl with the sweet potatoes so they are evenly mixed.
  4. 1 Tablespoon at a time, shape the tater tots with your hands, and place on a baking sheet lined with parchment paper. Repeat until all the sweet potato mixture is used up, about 25-36 tots.
  5. Prepare the eggwash by whisking together the egg and the milk in a small bowl.
  6. Put the Panko crumbs in a separate bowl.
  7. To coat the tots, dunk each tot first in to the egg wash, then roll the coated tot in the Panko crumbs until covered, then place back on to the baking sheet.
  8. Bake the tots in a oven preheated to 400F for 25-30min until the tops are brown.
  9. Garnish with the minced basil and a little Parmesan cheese.
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3 Responses to “Baked Sweet Potato Tater Tots”

  1. SkinnyManhattan October 3, 2013 at 2:28 pm #

    I admire your patience in trying this 3 different ways! I have two large sweet potatoes sitting in my fridge so I’m going to have to try this as a treat.

    • Pretty Little Dishes October 3, 2013 at 4:08 pm #

      if at first you don’t succeed… :).
      let me know how it goes!
      xo
      – gina

  2. xtina May 14, 2014 at 5:16 am #

    wonderful recipe! After looking at loads of different opinions on how to make the perfect tots, this one seemed the most promising, and totally paid off! The only thing I changed was wringing out the potatoes through a tea towel after shredding them to get out the excess water.

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