sweet potato tots…..
(1 rating)
These are deliciously creamy in the center and crispy on the out side. If you buy a larger bag of the pepitas than needed freeze them because they will go bad. I had a combination of sweet and Yukon gold left over so that is what I used. Do not crowd the pan if you are frying them. If you do not want to fry them you can bake them in a very hot 375/400 oven till they are all golden brown. I cooked only ½ of this mixture and I got 24 so depending on how big or small you make them will determine what the yield is. This mixture freezes well.
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(1 rating)
yield
serving(s)
prep time
15 Min
cook time
15 Min
method
Deep Fry
Ingredients For sweet potato tots…..
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3 & ½ cups left over mashed potatoes “ more or less “
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2 large egg yolks
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4 ounces roasted and salted pepitas
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1 teaspoon fresh ground pepper
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2 tablespoons sea salt
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1 & ½ teaspoon cayenne pepper “ or to taste”
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¾ cups panko bread crumbs
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¾ cups all purpose flour
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½ cup turbinado sugar
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2 tablespoons dry minced onion
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green onions “ white and green parts”
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oil for frying
How To Make sweet potato tots…..
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1In a large bowl combine the potatoes, salt, pepper, cayenne pepper, sugar, dry onions & egg yolks and mix thoroughly. A wood spoon works well for this.
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2Put the pepitas in a food processor or put them in a zip lock baggie and crush them up.
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3Add this to the potato mixture and mix again.
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4Add the flour and Panko mix one more time.
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5Make the potato mixture into tot size and roll into the Panko and fry in oil.
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6Garnish with green onions
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Sweet potato tots…..:
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