From Our Recipe Box to Yours...

     Here's a cool twist on an great comfort food from iowagirleats.com!!

Sweet Potato Tots with Creamy Ketchup

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

Make your own tots at home! These Sweet Potato Tots are the perfect indulgence - and better for you than the fast food tots! Plus a review of Superfoods at Every Meal.

Author: Deborah

Serves: 24-36 tots

Ingredients

Sweet Potato Tots:

• 1 large sweet potato, peeled
• 1 egg
• ¼ cup (30g) all-purpose flour
• ¼ teaspoon sea salt
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• 3 cups oil, for deep frying*

Creamy Ketchup:

• ¼ cup (58g) plain Greek yogurt
• ¼ cup (60g) ketchup

Instructions

For the tots:

1. 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.
2. 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.
3. 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.
4. 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:

1. 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


This recipe also spoke to me this week...from www.thepioneerwoman.com

Strawberry Pretzel Pie

Prep Time:

 4 Hours

 

Cook Time:

 10 Minutes

 

Difficulty:

 Easy

 

Servings:

 8

Print Recipe

Ingredients

• 4 cups Pretzel Sticks
• 1 stick (8 Tablespoons) Butter, Melted
• 1/3 cup Brown Sugar
• 1-1/2 cup Sugar
• 3 Tablespoons Cornstarch
• 1 package (3.5 Ounce) Strawberry-flavored Jello
• 1-1/2 cup Water
• 3 pints Strawberries, Hulled And Halved
•  Unsweetened Whipped Cream

Preparation Instructions

For the pretzel crust: Preheat the oven to 350 degrees F.

Crush the pretzels in a large resealable plastic bag with a rolling pin. Mix in a bowl with the butter and brown sugar. Press into a pie pan and bake for 8 minutes. Remove and set aside to cool.

For the strawberry filling: Put 1 1/2 cups water, the granulated sugar, cornstarch and gelatin powder in a saucepan. Stir together and bring to a boil. Reduce the heat and cook until it starts to thicken, about 2 to 3 minutes, then remove from the heat. Let the liquid cool for a good 10-15 minutes, stirring occasionally.

Put the strawberries in a bowl and pour over the sauce, gently tossing together. Allow to sit for 5-7 minutes, then carefully pile the coated strawberries into the cooled pie crust. Spoon over a little leftover sauce if needed, and refrigerate, uncovered, for 4 hours.

Cut into slices and serve with whipped cream. (Unsweetened is nice because the pie is so sweet!)

I think I should stay home and cook!! How about you?