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Sweet Potato Tots

March 27, 2012

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.

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6 Comments leave one →
  1. March 28, 2012 8:35 AM

    Wow these look and sound soooo good. I don’t really care that much about traditional tator tots, but I could get down with these! Perfect!

  2. vanessa permalink
    March 28, 2012 8:45 AM

    These sound absolutely phenomenal — I can’t wait to try and make them. Wondering though if after they have firmed up a bit in the refridgerator, could I bake them instead of deep frying? Do you think they would be too dry if they were baked?
    Maybe with the Maple Chipotle Dip to dip them into, they wouldn’t be too dry.
    I’ll try it out! :) thanks again

    • March 28, 2012 2:17 PM

      I think they would be great if you baked them as well. I have not tried to bake them but i would probably use a 375-400 degree oven and bake until they get crispy. Enjoy!

  3. tryingtobelessfat permalink
    May 6, 2012 10:54 AM

    These look lovely, I’ll definitely be trying this recipe out! Thanks for sharing!

  4. Marsha permalink
    August 28, 2013 2:16 PM

    Gonna try these next. I always have sweet potatoes around and get tired of just baking them.

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