I can’t help but think about tater tots when I think about lunch at my elementary school. I never ate them at home, but remembering eating them at school is so nostalgic for me. Our Sweet Potato Tots Recipe is definitely a made-over much healthier version of a regular fried tater tot. Our tots are crunchy, slightly sweet and packed full of vitamins, minerals and fiber.
Start by peeling your sweet potato. Cut off the ends and cut it in half. Then you boil it until it is tender and you can stick a fork through to the center. This will probably take about 10-12 minutes. Unless your sweet potato is large……….or in my case gigantic because I sent my husband to the store with a list that said ‘large sweet potato’ and he took his shopping duty seriously. Mine took about 16 minutes. Let your potato cool, and then shred. Form your sweet potato shreds into ‘tots’. I made mine a little on the big side because I was in a hurry. I would recommend making them smaller because they will cook faster. It’s easy if you form them in the palm of one hand, and squish them with your thumb and pointer of the other hand. Keep forming until they are the shape you want them in. Once they are formed, dip in an egg wash, then in your flour/panko/cinnamon mix and place on a sprayed baking sheet. Then spray the tops with cooking spray. Bake at 375 for 15-20 minutes.
While they are baking, whip up this delicious Tangy Apricot dipping sauce.
And scarf. Hopefully your children can have memories of these tots for years to come.