Sweet Potato Tots
Aren’t tater tots the best? They remind me of being a kid in the school cafeteria. I loved tater tot day! When I made veggie burgers the other night, I realized it had been a while since my last tot, so I remedied the situation by making some sweet potato tots and it ended up being a very wise decision. A healthier version of the classic, these tots are naturally sweet with a delicious salty crispy crunch.
- 2 medium sweet potatoes
- 1 scant tablespoon coconut oil
- Kosher salt
- 1 cup Panko breadcrumbs
- 1 tablespoon fresh thyme, minced
- Maldon salt
Preheat oven to 425F
Wash the sweet potatoes, place them on a baking sheet lined with parchment and bake for 50 minutes or until tender. Cool until easy to handle.
Meanwhile, mix the Panko breadcrumbs in a bowl with a pinch of salt and set aside.
Peel the skin off of the potatoes and place them in a medium bowl. Add the coconut oil and 1 teaspoon of kosher salt and mash with a fork until combined.
Scoop about a tablespoon of the mashed sweet potatoes onto a parchment lined sheet pan, then form each scoop into a cylinder. Once your tots are formed, roll them in the Panko, then return them to the sheet pan. Drizzle the tots with olive oil and bake for 15 minutes, flip them over, drizzle with a bit more olive oil and bake for another 10-15 minutes or until golden. Bake longer if you want them even crispier.
Mix the thyme with a big pinch of Maldon salt and sprinkle over the warm tots. Serve with your favorite dipping sauce and enjoy!