Sweet Po Tater Tots Recipes

SWEET POTATER TOTS

Steps:

• Preheat the oven to 400 degrees F. Bake the sweet potatoes directly on the oven rack until tender, about 50 minutes. Let cool completely.
• Coat a baking sheet with cooking spray. Peel the sweet potatoes, transfer to a large bowl and mash. Stir in 1 1/2 cups crushed chips, the onion, butter and egg. Add 1/2 teaspoon salt, and pepper to taste; stir until combined.
• Spread the remaining 2 1/2 cups crushed chips in a shallow dish. Scoop about 1 tablespoon of the sweet potato mixture into your hands and shape into a small 1-inch-long cylinder. Repeat to make about 36 cylinders. Roll in the crushed chips to coat on all sides and arrange on the prepared baking sheet; spray with cooking spray. Bake, rotating the pan halfway through, until crisp and golden, about 30 minutes. Season with salt.
• Meanwhile, mix the mayonnaise and Sriracha in a small bowl. Serve on the side for dipping.

SWEET TOTS WITH HONEY MUSTARD

Steps:

• For the sweet tots: Preheat the oven to 375 degrees F.
• Prick the sweet potatoes, then place them on a baking sheet and roast until the fork tender, about 1 hour.
• Pour the oil into a Dutch oven and heat to 350 degrees F.
• Peel and mash the sweet potatoes. Season with salt and pepper, and mix in 1 cup of potato chip crumbs. Place the remaining crumbs in a shallow bowl.
• Place the whisked eggs and flour each in shallow bowls and season with salt and pepper. Roll the sweet potato mash into 1 1/2-inch tots.
• Dredge the tots in the flour; dip in egg, letting the excess drip off; then roll in the chip crumbs to coat.
• Fry the tots until golden brown, 1 to 2 minutes. Remove to a paper towel-lined baking sheet and sprinkle with salt. Keep warm until ready to serve.
• For the honey mustard: Mix the mayonnaise, mustard, honey, vinegar and cayenne in a bowl until well blended. Serve with the tots.

SWEET POTATO TOT CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Heat the oil in a large skillet over medium heat. Crumble in the beef and cook, breaking up the meat with a wooden spoon, until no longer pink and begins to brown, about 4 minutes. Add the squash, onion and bell pepper and cook, stirring occasionally, until the onion begins to wilt, about 4 minutes.
• Make a space in the center of the skillet and add the garlic, tomato paste, chili powder, cumin and 1 teaspoon salt. Cook, stirring occasionally, until sizzling, about 1 minute, then stir into the beef and vegetables. Add the tomato sauce, stock and 1/2 cup water. Bring to a simmer then stir in the black beans and vinegar. Simmer, stirring often, until slightly thickened, 3 to 4 minutes.
• Transfer to a 9-by-13-inch baking dish. Sprinkle with 1 cup of the Cheddar. Arrange the tots in neat rows on top, spacing them apart so they can crisp. Bake until the tots are crisp on top, about 25 minutes. Sprinkle with the remaining 1 cup Cheddar. Bake until the cheese is melted and the filling is bubbly, 10 to 15 minutes.