Thursday, December 12, 2013
Sweet Potato Tater Tots
I wanted to make this recipe from Half Baked Harvest for quite awhile. I don't buy sweet potato chips but Gregory sent Gabe Zaps Chips for Christmas and a few bags of sweet potato chips were included the the boxes of chips he received. My divingabe does NOT like sweet potatoes so naturally someone had to eat the chips!
Recipe is easy, and I know I'll be looking for sweet potato chips to make this again.
I adapted a few things in the recipe to my taste.
3 medium sweet potatoes- about 1 1/2 pounds
2 tablespoons softened butter
3/4 cup shredded Parmesan, Romano, and Asiago cheese or your could just use parmesan cheese.
1/2 teaspoon Slap Ya Mama seasoning ( recipe calls for 1/2 tsp. salt and pepper- I prefer SYM)
2 bags ( 6-7 oz each) Sweet potato chips
Spicy Sriracha Ketchup
1/2 cup ketchup
2 tablespoons Sriracha
Preheat oven to 400 degrees
Wash and prick potatoes with a fork and place on a rack in the oven. I always place a old cookie sheet on the next rack in case anything from the sweet potatoes drips- easy clean up.
Bake until tender for 50- 60 minutes.
Let cool 10 minutes.
Once the sweet potatoes are cooled, peel off the skin. Place the potatoes in a medium size bowl and mash with the butter. Stir in the cheese and the salt and pepper or the Slap ya Mama.
Pulse the chips in a food processor- you want them fine. They should look like bread crumbs when you take them out of the food processor.
Scoop about 1 tablespoon of the sweet potato mixture into your hand and roll into a cylinder. The mixture will be wet, but it's suppose to be that way.
Roll the sweet potato cylinder into the chip crumbs and coat well. You might have to shape it again but that isn't a big deal.
Place the tots on a greased baking sheet- I sprayed with olive oil pam and repeat until all sweet potato mixture is rolled and coated.
Once they are on the sheet, give them another quick spray and bake for 15 minutes (still at 400 degrees) and then flip them over and bake for additional 15 minutes or until golden.
Serve hot with the Sriracha sauce-