Sweet Po-Tater Tots
Sweet Po-Tater Tots
Enjoy this quick and easy sweet potato recipe by Tiffani Thiessen from Dinner at Tiffani's.
  • Difficulty Level Moderate
  • Technique Deep Frying
  • Preparation Time 30 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
As seen on Dinner At Tiffani's
Ingredients
  • 2 large Sweet Potatoes, peeled and cut into 1-inch cubes
  • ¼ medium Onion, finely diced
  • 2 tablespoons All-Purpose Flour
  • Kosher Salt and freshly Ground Black Pepper
  • Oil, preferably Peanut or Grapeseed, for frying
Method

Special equipment: a deep-frying thermometer

  1. Bring a medium pot of water to a boil and add the sweet potatoes. Cook for 5 minutes, drain and rinse with cold water to cool. Dry off any excess water with a kitchen towel
  2. Put the onions and cooled sweet potatoes in the work bowl of a food processor fitted with the metal chopping blade. Pulse until the sweet potatoes are almost pureed but still a bit grainy. You should have some very small bits of potato visible. Transfer the mixture to a large bowl and stir in the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper to combine
  3. Using your hands, shape the potato mixture into 1- to 1 1/2-inch-long cylinders, packing them very tightly
  4. 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. Line a large plate or baking sheet with paper towels
  5. 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. With a slotted spoon or skimmer, remove the browned tots to the towel-lined plate to drain. Serve warm

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