This recipe is very similar to the traditional tots I made for a previous post. The texture is a little softer but they still yield a crunchy exterior. Serve these tots with your favorite condiment. If you want to try something a little different, I have included a recipe for maple chipotle dip which works really well with the sweet potato.
Sweet Potato Tots
- 2 sweet potatoes peeled
- 1 tsp milk
- ¼ tsp cinnamon
- ½ cup panko
- ¼ flour
Place sweet potatoes in a pot with enough water to cover. Boil the potatoes and check after about 15 minutes. You want to remove one potato when it is slightly tender, but not cooked through. Leave the remaining potato to boil until tender about another 5-10 minutes.
Shred the first potato you removed and set aside. Once the second potato is fully cooked, add it to a medium bowl with milk and cinnamon. Mash potatoes until creamy and add in shredded potatoes. Stir to combine.
Take a small spoonful of the sweet potato mixture and form into the shape of a tater tot. Mixture will be a little sticky. Once you have made all of your tots, you can begin to bread them.
Combine panko and flour in a bowl. Dredge tots in mixture. The tots need to firm up a little in the fridge for about 30 minutes. To make it easy to transfer tots to the fridge, place them on a baking sheet after you finish dredging them.
Heat oil in deep fryer or pan to 350 degrees. After tots have finished chilling, fry for about 2-3 minutes until golden brown. Drain on a paper towel and season with salt. Try serving tots with maple chipotle dip.
Maple Chipotle Dip
- ¼ cup mayo
- ¼ cup sour cream
- 2 tsp maple syrup
- 1 chipotle in adobo finely chopped
Combine all ingredients and chill until ready to use. This is also great on sandwiches and burgers.