Make your own tots at home! These Sweet Potato Tots are the perfect indulgence – and better for you than the fast food tots! Served with Creamy Ketchup, you’ll fall in love with this delicious snack.
If you love these sweet potato tots, then you need to also try my regular Homemade Tater Tots!
Ok, this might sound kind of silly, but I think I’m addicted to cooking. And to cookbooks. (Well, if you know me, the cookbook thing is pretty believable…)
I’m leaving for a week long vacation today. And as a self-employed one woman show, a lot goes into getting ready to leave town. The plan was to spend many days making sure to have plenty of recipes done, and then to spend the week before leaving doing everything on the computer. I told my husband to be forewarned that dinners this week were going to be very simple.
It hasn’t even been a week since I’ve really cooked something, but I’m already having withdrawals. All I want to do is cook something fun. Something new. And knowing that it will be another week until I cook is not helping.
I told you I am crazy.
I have found myself standing in front of my cookbook shelf, picking up a cookbook here and there, flipping through the pages, mentally picking things to make. And one of those cookbooks that keeps ending up in my hands is today’s cookbook review – Superfoods at Every Meal by blogger Kelly Pfeiffer of Nosh and Nourish.
I had been eagerly awaiting a copy of this book. I was able to go through a pdf of the book many months ago, but there is nothing like holding an actual cookbook in your hands. And this is a fun one to add to my collection.
This book focuses on adding at least one superfood to every recipe – quinoa, chickpeas, kale, sweet potatoes, blueberries, eggs, honey, coconut oil, Greek yogurt and walnuts. The thing that I love about this concept is that it’s totally doable. It’s not changing your whole diet and expecting your family to fall in love with health foods. It’s making small changes, which in the long run turn into big changes. And I totally love that.
And the bonus is that all 10 of these superfoods are pantry staples for me. So whipping up one of Kelly’s recipes is easy.
And of course, I had to take a cookbook filled with healthy recipes and use the one that gets deep fried, right? 😉 I had several recipes chosen to try, but for some reason, this one just kept coming back to me. I think it has something to do with my love of sweet potatoes and my love of snack foods.
These sweet potato tots are way better than you’ll get at the local fast food joint. The sweet potatoes give them so much flavor. Believe me – you’ll fall in love with these and want to keep popping them into your mouth.
It doesn’t hurt, either, that these are pretty simple to make. If you are afraid of frying, don’t be. I don’t have a fancy deep fryer, so I just use a pot. And I used a small cookie scoop to scoop the batter into the fryer and it worked perfectly.
The only change I made to this recipe was to sprinkle on some kosher salt once they came out of the oil. It’s a little trick I learned awhile back. That salt really enhances the flavor, taking these over the top.
I’m so excited to continue to explore this cookbook and to make more of the recipes. I think they are ones that my whole family is going to love!
More Favorite Snack Recipes
Spinach Dip Recipe
Roasted Chickpeas
Baked French Fries
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Sweet Potato Tots with Creamy Ketchup
Ingredients
Sweet Potato Tots:
- 1 large sweet potato peeled
- 1 egg
- 1/4 cup (30 g) all-purpose flour
- 1/4 teaspoon sea salt
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 3 cups oil for deep frying*
Creamy Ketchup:
- 1/4 cup (58 g) plain Greek yogurt
- 1/4 cup (60 g) 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.
Dianne says
Look so good, but think I’m gonna try baking them, or at least making them a little flat and pan fry them!
Melissa says
Holy mother of all things delicious!! I just made these and they were AMAAAAAAAAAZING!!!!
Deborah says
I’m so happy you loved them!!
Smitha says
Can you bake this instead of frying?
Deborah says
I haven’t tried baking them, so I’m not sure how they would turn out. I think it would be worth trying, though!
Linda M says
Can these be baked?
Deborah says
I haven’t tried baking them, so I’m not sure.
Amanda BB says
I tried these on a spur of the moment when I realized I had lots of sweet potatoes and hungry men coming home for dinner! They were a hit! I made a chipotle mayo sauce for them instead of the creamy ketchup! Very great recipe, now my hubby likes sweet potatoes! Also, I made a extra batch, portioned them out, rolled them in cornstarch and freezed till hard. And took them off the baking sheet and stored in a freezer bag. Now I can pull them out as desired. Made them GF as well! What a great recipe! I’m thinking about rolling them in corn meal next time just for a extra crunch! Thanks for sharing 🙂
Deborah says
Love the idea of freezing them! I’m glad they were loved!
Melissa says
Can this be baked instead of fried? If so, how? Also, can I use coconut flour or oat flour instead?
Deborah says
I haven’t tried baking them or using another kind of flour, so I’m afraid I don’t know how they would turn out. Sorry!
Leslie says
I made this recipe yesterday. I don’t think it’s necessary to boil the potatoes. If you do, the 15 minutes is too much. I’ve done a lot of sweet potato latkes in oil, so grating raw sweet potatoes for this recipe will work perfect. I improvised and added green onion to the batter. The other thing I switched out is chipotle peppers instead of ketchup. I whirled the chipotle with sautéed garlic and shallots then added the Greek yogurt. Garnished the dish with cilantro. In all, the batter needs more flavor.
Shellby Jones says
When boiling the potatoe, should the middle be soft before you pull it off the stove? Should you be able to stick a fork through it?
Deborah says
It won’t be as soft as if you were making mashed potatoes. You might be able to stick a fork in it, but not really easily. The potato needs to stay together enough to be able to grate it.
Stacey says
These are amazing!! Even my husband who “hates” sweet potatoes said they were tasty!!! Thanks for a great recipe!!
Deborah says
Yay – so happy to convert him!
Jeanie says
My family prefers cinnamon and brown sugar on their sweet potatoes, so I’m make some dip out of brown sugar, butter, cinnamon, and sea salt. These should be a hit this weekend.
Jen says
These look great. Has anyone tried baking them?
Vanessa says
I would also be interested in knowing if baking is a viable alternative since it’s healthier than frying in oil.
Jennifer Cotham says
I baked them at 400 for 30 minutes. So good!
Melissa says
I’m wondering how these would turn out in an air fryer. Has anyone attempted?
Stephanie says
I just made these and they are REALLY easy and really YUMMY (I haven’t even made the sauce yet, just eating them plain). I used two small/med sweet potatoes (wasn’t able to grate both of them 100%) and I doubled the dry mix! Mine were more flat fritter shaped than round tots so I used less oil and did about 2.5 minutes on each side. Thanks for the recipe! I plan to make them for my sister when she visits next week, I know she will love them too!
Lisa @ Sprinkle with Love says
What a great idea! And my husband and daughter worship me with anything deep fried:-))) Making this soon.
Joanne says
Girl, I totally get you on the craving cooking front. I was away for just four days last weekend and TOTALLY missed getting in the kitchen!! We are addicted to sweet potato fries, so I feel like these tots would totally make my dinner.
Chels R. says
These look delish!!! Have a blast on your cruise with the hubs 🙂
Kathleen @ Yummy Crumble says
These look great! I love sweet potatoes and I’m loving the idea of the creamy ketchup. I need to check out that book 🙂