Sweet Potato Parmesan Tater Tots (Print Version)
# Ingredients:
→ Base
01 -
4 medium sweet potatoes
02 -
1 cup grated parmesan cheese
03 -
Kosher salt and black pepper
04 -
1 clove garlic, grated
→ Coating
05 -
2 cups Panko bread crumbs
06 -
2 tsp chipotle or regular chili powder
07 -
Extra virgin olive oil, for brushing
→ Herb Butter
08 -
4 tbsp salted butter
09 -
2 tbsp fresh thyme leaves
10 -
1 tbsp chopped fresh parsley
11 -
2 tsp chopped fresh sage
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Prick the sweet potatoes all over with a fork. Bake directly on the rack until tender, 50-60 minutes. Allow to cool completely.
02 -
Peel away the sweet potato skin. Place the potatoes in a medium bowl and mash thoroughly. Stir in the parmesan cheese, garlic, and a pinch each of salt and pepper.
03 -
Combine the Panko and chili powder in a shallow bowl. Line a baking sheet with parchment paper.
04 -
Scoop about 1 tablespoon of the sweet potato mixture, roll into a cylinder and place on the prepared baking sheet. Repeat with remaining mixture. Note: The mixture will be wet and doesn't need to form perfect shapes.
05 -
Roll the sweet potato cylinders in the Panko mixture to coat evenly and return to the baking sheet. Lightly brush or mist each tot with olive oil. Bake for 15 minutes, flip, and bake for another 10-15 minutes until golden and crisp.
06 -
While tots are baking, melt the butter in a small skillet over medium heat. Add the herbs and cook for 30 seconds until fragrant.
07 -
Drizzle the herb butter over the hot tots. Serve warm, with ketchup and additional herbs if desired.
# Notes:
01 -
The sweet potato mixture will be wet during shaping, but will crisp up during baking.
02 -
For extra crispy tots, use a wire rack on the baking sheet.