Sweet potato tots…..

Irisa Raina 9


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.

pinch tips: How to Peel Potatoes



Yields 50


15 Min


15 Min


Deep Fry


3 & ½ cups left over mashed potatoes “ more or less “
2 large egg yolks
4 ounces roasted and salted pepitas
1 teaspoon fresh ground pepper
2 tablespoons sea salt
1 & ½ teaspoon cayenne pepper “ or to taste”
¾ cups panko bread crumbs
¾ cups all purpose flour
½ cup turbinado sugar
2 tablespoons dry minced onion
green onions “ white and green parts”
oil for frying

Directions Step-By-Step

In 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.
Put the pepitas in a food processor or put them in a zip lock baggie and crush them up.
Add this to the potato mixture and mix again.
Add the flour and Panko mix one more time.
Make the potato mixture into tot size and roll into the Panko and fry in oil.
Garnish with green onions

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids