Sweet Potato Tater Tots Recipe
Daily Value: 12%
Vegetarian, Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||76µg||19%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
Here's a healthy alternative to the classic frozen potato snack. Sweet potatoes have more fiber than their starchier counterparts and a simple batter gets them just as crunchy and satisfying as "the real thing." See if you can eat just one.
See all potato recipes.
- 1 large sweet potato
- 1/4 cup all-purpose flour
- 1 egg
- 10-15 saltine crackers, crushed
- Cooking spray
Preheat the oven to 415 degrees.
Prick the sweet potato several times with a fork, wrap in foil, and bake until tender. (You can do this ahead of time and store the potato in the refrigerator.) Cut the potato in half and scoop out the insides or peel all the skin off the potato.
Put the peeled sweet potato in a bowl and mash well. Sprinkle about 1 teaspoon of the flour into the potatoes to make them a bit firmer.*
In 3 separate bowls, place the rest of the flour, the egg (whisk it a bit), and the crushed up crackers. Roll the sweet potatoes into small balls and one at a time roll in the flour, then egg, then cracker crumbs. Shape with your fingers, line a cookie sheet with parchment paper, and place on the cookie sheet. Coat with cooking spray. Bake the tots for 15 minutes, flip, and bake for 3-5 more minutes.
Recipe DetailsServings: 2
Special Designations: Dairy-free, Kid-friendly, Healthy
Notes and Substitutions:
*Note: I don’t season these at all for the kids and I think they taste great, but this would be a good time to put in any seasonings you want for grown-up tater tots. Red pepper flake is pretty amazing in them!