Cinnamon and Spice Sweet Potato Tots

Crispy and crunchy treats are always popular party foods. While not typically thought of as party fare, one of my favorite crunchy treats is potato tots. The crunchy exterior contrasts with the creamy interior to create a mouthwatering combination. This sweet potato version is perfect for serving not only as a side to kids and family but also as a unique appetizer for a party. There are no fillers in these tots. I use grated raw sweet potato and baked sweet potato to bind them together, and cornstarch to create that trademark crunch. Before serving, toss them in the cinnamon and sugar mixture. I bet you won’t have any leftovers.

2 medium sweet potatoes

½ teaspoon fine sea salt

2 tablespoons cornstarch

3 cups canola oil

2 tablespoons pure cane sugar

½ teaspoon ground cinnamon

Pinch of cayenne pepper

Prick holes in one of the sweet potatoes with a fork. Microwave the sweet potato until soft, 3 to 4 minutes. Let cool for a few minutes. When cool enough to handle, peel off the skin. Place in a medium bowl and mash.

Peel the other sweet potato and grate using a medium or coarse grater. Add to the mashed sweet potato. Add the salt and stir until combined.

Place a few paper towels on the counter. Transfer the sweet potato mixture to the paper towels and top with more paper towels. Press to squeeze out the moisture. Repeat until almost all of the moisture has been absorbed by the paper towels.

Scoop the sweet potato mixture by the teaspoonful and roll in your hands to form a small log. Lightly roll the logs in the cornstarch and toss in your hands to remove excess cornstarch.

Heat the oil in a small saucepan over medium-high heat to 300 degrees F.

While the oil is heating, prepare the cinnamon and spice mixture. Combine the sugar, cinnamon, and cayenne in a small bowl.

Working in batches, fry the tots until golden brown, about 3 minutes. Transfer them to a paper towel–lined plate to drain and then immediately toss in the cinnamon and spice mixture.

Adjust the heat during frying to maintain the temperature. Repeat with the additional tots. Serve immediately.

images/himg-19-1.jpg Makes 4 servings.

Note: For a seasonal change, try using pumpkin instead of sweet potato.