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Serves: 25-30 tots

    3 cups cubed sweet potatoes
    1 cup grated parmesan cheese, plus more for rolling tots in
    ¼ tsp salt


Peel, cube, and measure 3 cups of sweet potatoes (about 3-4 sweet potatoes).

Steam or boil sweet potatoes to the point where you can just put a fork through it but still too tough to eat. Drain (if boiling) sweet potatoes.

Preheat oven to 425F and line a baking sheet with parchment paper or a silicone mat.

In a food processor, pulse sweet potatoes and parmesan cheese a couple of times; just enough to break potatoes up.

Transfer to a bowl and fold them in a couple of times. You want to have a chunky mashed texture just like tater tots.

Form into small balls with a cookie scoop or with your hands and a spoon. Once formed, roll each tot on more parmesan cheese – just enough to   lightly coat it.

Place on a cookie sheet and bake for 12-15 minutes, turning them at least once mid way through to cook evenly on all sides.

Remove from oven, and serve.

via: Laura Fuentes - SuperGlueMom

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