Sweet Potato Tots
November 11, 2014 | Serves 4
- 4 Medium Sweet Potatoes
- 1 Teaspoon of Coarse Salt
- 1/4 -1/2 Teaspoon of Cayenne Pepper
- 1 Egg, Whisked
- Coconut Oil
- Optional: Other Spices e.g. Paprika, Onion Powder etc
These are a great way to kill cravings. All of the pleasure of a bit of fried food, but none of the guilt! Serve with whatever you like but I strongly recommend having them with my Paleo Garlic Mayo– heaven!
Peel and quarter the sweet potatoes. Roast them at 220’C for about 25 minutes until they’ve started to soften but are still a little too hard to eat. You don’t want them soft and mushy. When you take them out leave your oven on for the tots.
Let them cool for a few minutes and then add them to your food processor. Pulse a few times until they’re all broken up into chunky shreds, don’t over do it- you don’t want a purée.
Add the sweet potato to a large bowl and sprinkle in your salt and spices. Mix it all around evenly with a fork.
Add in your whisked egg and mix it all together.
Use your hands to squeeze and shape the mixture into whatever size and shape you like. I like to go for little barrel shapes- perfect for dipping. Lay them out on a baking sheet lined with parchment paper and drizzle them with a teeny bit of melted coconut oil. Cook at 200’C for about 25 minutes until they start to brown and crisp. You can turn them half way through if you like but they usually crisp up nice and evenly.
Serve and enjoy!
This recipe is Gluten Free, Dairy Free & Paleo.