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April 30, 2020

Buffalo Sweet Potato Tots

I'm not a fan of sweet potatoes, but they were included in our CSA delivery.  After searching for recipes, I decided to make Buffalo Sweet Potato Tots.

Actually, I first decided to make Sweet Potato Tots, but after tasting them, it needed something extra, in my opinion, and that "extra" was buffalo sauce! 

I took 3 sweet potatoes, poked them all over with a fork, and put them in the Instant Pot with 1 1/2 c water.  I cooked on manual for 10 minutes (if you don't have an Instant Pot, you can roast in a 425-degree Fahrenheit oven for about an hour).

After letting the sweet potatoes cool, I peeled them, and mashed them up with 1 c grated Parmesan cheese, and a pinch each of salt and pepper.

In a separate bowl, I combined 1 c panko and 1 T All Purpose Seasoning.

I scooped up about 1 T worth of potato mixture, shaped into a tot, dipped in a beaten egg, then dipped in the panko mixture to coat.

I placed the coated tots onto a foil-lined baking sheet, and baked in a preheated 425-degree Fahrenheit oven for 15 minutes, flipped each tot over, and baked for another 15 minutes. 

When the dots were done baking, I tossed them in 1 c buffalo sauce to coat. 

If you like sweet potato, you may like the tots as they come out of the oven.  I like spicy, so I liked the buffalo sauce coating (and even better with cheese and green onions!). 

You can find the Sweet Potato Tots recipe here on Half Baked Harvest.

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