Crunchy on the outside - soft and fluffy on the inside. These little nuggets of sweet potato goodness are a new twist on an old favorite.
Sweet Potato Tots
about 1 1/4 lb. sweet potato. peeled and cubed
1/2 medium onion, finely grated
1 egg, beaten
1 1/2 Tbsp. potato starch
1 1/2 Tbsp. rice flour
about 1/2 tsp. salt
freshly ground pepper
1 1/2 cups panko
Spicy ketchup - ketchup mixed with sriracha
Cook potatoes in salted water until tender, about 12 minutes. Drain. Let sit in the colander for a few minutes. In a medium size bowl mash the potatoes with a fork. Add next 6 ingredients. Roll into balls slightly smaller than a golf ball. Use wet hands to prevent sticking. Place the panko in a shallow bowl. Roll the balls in the panko. These turn out the best when they have chilled for about an hour. In a medium- size skillet heat a 1/2 inch of canola oil over medium heat. When the oil has reached 360 F, add the tots and cook until entire surface is golden brown, turning as they cook. Don't crowd the pan. Season with a little salt as soon as they come out of the oil. Serve with spicy ketchup or your choice of dipping sauce.
Tags: Vegetarian, Tater Tots, Kid-friendly