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Sweet Potato Tater Tots

COOK TIME
1 hr
PREP TIME
50 mins
RATE THIS RECIPE
(93)
Tiffani Thiessen's recipe for Super Bowl snacks, slow cooker pulled pork sliders with Brussels sprouts slaw and sweet potato tater tots
TODAY Show: Tiffani Thiessen cooks up the perfect Super Bowl snacks, slow cooker pulled pork sliders with Brussels sprouts slaw and sweet potato tater tots. -- February 3, 2016Samantha Okazaki / TODAY
COOK TIME
1 hr
PREP TIME
50 mins
RATE THIS RECIPE
(93)

Ingredients

  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1/4 medium onion, finely diced
  • 2 tablespoons all-purpose flour
  • Kosher salt and freshly ground black pepper
  • Peanut oil or grapeseed oil, for frying
  • Chef notes

    Nutrient-rich sweet potatoes add an earthy flavor to these homemade tater tots.

    RELATED: Try Tiffan's recipe for slow-cooker pulled pork sliders.

    Preparation

    Bring a medium pot of water to a boil and add the sweet potatoes. Cook for 5 minutes, drain and rinse with cold water to cool. Dry off any excess water with a kitchen towel.

    Put the onions and cooled sweet potatoes in the work bowl of a food processor fitted with the metal chopping blade. Pulse until the sweet potatoes are almost pureed but still a bit grainy. You should have some very small bits of potato visible. Transfer the mixture to a large bowl and stir in the flour, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper to combine.

    Using your hands, shape the potato mixture into 1- to 1½-inch-long cylinders, packing them very tightly.

    Heat about 2 inches of oil in a deep heavy skillet over medium-high heat until a deep-frying thermometer inserted in the oil registers 350 degrees F. Line a large plate or baking sheet with paper towels.

    Working in batches, add the tater tots to the shimmering hot oil and cook until golden brown, 3 to 5 minutes, turning with tongs or a slotted spoon to ensure even browning and being careful not to overcrowd the pan. With a slotted spoon or skimmer, remove the browned tots to the towel-lined plate to drain. Serve warm.