Sweet Potato Parmesan Tater Tots (and Horseradish Ketchup)
This recipe is AMAZING. The tots alone are sweet and creamy, but pared with the spicy ketchup they’re just out of this world delicious. AND they’re baked, so it’s basically health food. My favorite part of this snack is easily the crunchy chip coating; it adds a whole new level to the tot. I made them as a side for burgers, but I think they’d be incredible as a breakfast side with fried eggs or an omelet. Try them. They do not disappoint.
Tots (adapted from halfbakedharvest.com)
– 4 medium sweet potatoes
– 2 tbsp butter, melted
– 3/4 cup freshly grated parmesan cheese
– 1/2 tsp salt
– 1/2 tsp pepper
– 1/2 tsp chili powder
– 1/2 tsp garlic powder
– 1 cup sweet potato chips crumbs
– 1 cup lentil chip crumbs
Preheat the oven to 400 degrees. Prick the sweet potatoes all over with fork. Bake on the oven rack until tender (50-60 minutes). Allow to cool, then use your hands to peel away the skin. Place the potatoes in a medium bowl and mash with the butter. Stir in the cheese, spices, salt and pepper to taste. To make the best chip crumbs, pulse in a food processor until fine, then transfer to a bowl. You can also puree the potato mixture in the processor as well to get the smoothest texture if mashing by hand isn’t pleasing you. Scoop about 1 tablespoon of the sweet potato mixture into your hand and roll into a tot shape. Roll the tot in the chips and coat well. If you need to re-shape the tots now is the moment. Place on a baking sheet with parchment paper. Repeat until all of the sweet potato mixture is gone. Bake for 15 minutes and flip the the tater tots over and bake another 10-15 minutes or until golden!
– 1/2 cup ketchup
– 2 tbsp horseradish
Combine the two ingredients and be merry.