Sweet Potato Tots with Creamy Ketchup
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Sweet Potato Tots with Creamy Ketchup
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Make your own tots at home! These Sweet Potato Tots are the perfect indulgence – and better for you than the fast food tots! Served with Creamy Ketchup, you'll fall in love with this delicious snack.
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Ingredients
Sweet Potato Tots:
- 1 sweet potato peeled, large
- 1 egg
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt sea salt
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 3 cups neutral cooking oil for deep frying, generic cooking oil
Creamy Ketchup:
- 1/4 cup Greek yogurt plain
- 1/4 cup ketchup 60 g
Instructions
For the Tots
- Bring a large pot of water to a boil. Add the whole sweet potato and cook for about 15 minutes. You want it to be slightly softened, but not easily mashed - you will need to be able to grate it. Drain and let it sit until cool enough to handle, then grate with a cheese grater.
- Combine the shredded potato and egg in a medium bowl and use a fork to combine. In another bowl, combine the flour, salt, paprika and garlic powder. Add the flour mixture to the potato and stir to combine.
- Pour the oil into a deep fryer or in to a heavy pot. Heat the oil until it is 375ºF. Place a few sheets of paper towels on a plate to drain the tots when they are done cooking.
- Form the potato mixture into 1-inch balls** and add to the hot oil, being careful not to overcrowd the pot. (It will take you several batches to cook all of the potato mixture.) Fry for 3 minutes, then remove with a slotted spoon and drain on the paper-towel lined plate. Repeat with the remaining batter, allowing the oil to come back to temperature between batches.
For the sauce:
- In a small bowl, combine the yogurt and the ketchup. Serve with the hot tots.
Notes
- *the recipe calls for peanut oil, but I don’t usually keep peanut oil on hand, so I used vegetable oil.
- **I used a small cookie scoop to make the balls. It worked perfectly!
- ***I sprinkled my tots with kosher salt after they came out of the oil. I always like doing this with fried foods - I think it adds a lot of extra flavor.
- Recipe from Superfoods at Every Meal, shared with permission by Fair Winds Press
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