My mom, Marsha, told me about some yummy sweet potato “Tater Tots” she’d had in Florida, then challenged me to re-create them. Sweet potatoes in a tater tot? Heresy! But, as is usually the case, Mom was right. After some tinkering, we came up with these irresistibly crispy little bites, filled with cauliflower and flax meal, that develop a crazy crunch after a fry in heart-healthy olive oil. Just make sure you don’t heat the olive oil too high, as it will smoke if overheated. Power-packed with vitamins A and C, these tots are also beta carotene rock stars.
Makes 25 tots
Place the sweet potato chunks in a steamer basket and steam over simmering water until tender, about 25 minutes. Cool slightly, then mash in a large bowl (you should have about 1½ cups). Add the cauliflower, 3 tablespoons of the flax meal, the nutritional yeast (if using), garlic, ½ teaspoon of the salt, and the pepper and mix well to incorporate.
In a shallow bowl, combine the remaining 1 cup flax meal and the remaining ½ teaspoon salt. Using damp hands, roll the sweet potato mixture, 1 tablespoon at a time, into tater tot–shaped nuggets, about 2 inches long by 1 inch in diameter. Roll each tot in the flax meal until fully coated.
In a large skillet, heat ½ inch oil over medium heat until very hot but not smoking. Working in batches, fry the tots until golden, 1 to 2 minutes per side, adding more oil as necessary and replacing the oil as needed. Drain on a paper-towel-lined plate and serve.