Sweet Potato Tots with Creamy Ketchup
Prep time
Cook time
Total time
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:
- 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
This recipe also spoke to me this week...from www.thepioneerwoman.com
**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:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 8
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?
Agree or disagree? Add your thoughts in the comments!