Honey Garlic Sriracha Sweet Potato Tots
This fun little side is the perfect fusion of comfort food with a twist. These little barrel-shaped potato snacks can be found everywhere, from school lunches to waffle makers to bistro-style restaurants, covered with nacho toppings.
We took the tot and reimagined it, made this time with sweet potatoes for a bit of sweetness and some vibrant color. It’s easiest to use sweet potatoes that have already been roasted or steamed. This will work equally well with white potatoes. As soon as the tots were out of the oven we tossed them with a dusting of more Honey Garlic Sriracha and some salt, and served them with maple syrup to round out the flavors.
We created this recipe with leftover cooked sweet potatoes. If you have to bake the potatoes first, add about an hour to the cook time if you roast them in an oven, and 7-10 minutes if you use a microwave.
2 cups cooked sweet potatoes (from approximately two medium-sized sweet potatoes)
1/2 cup unseasoned bread crumbs or almond flour
1/4 cup shredded parmesan cheese
2 Tablespoons Honey Garlic Sriracha, plus more for dusting at the end
Coarse Sea Salt, to finish
Maple syrup for dipping
1. Preheat oven to 425°F.
2. Peel cooked, cooled sweet potatoes if necessary. Put into a mixing bowl and mash into a coarse mash; you want the potatoes to have some texture.
3. Add bread crumbs, parmesan cheese, and 2 Tablespoons Honey Garlic Sriracha. Mix well.
4. Scoop 1 scant tablespoon of potato mix into your hands and roll into shape. Place on a lined baking sheet.
5. Spray tots on one side with olive oil cooking spray, then flip and spray the other side.
6. Put in the preheated oven and bake for 15 minutes. Flip once, then cook for 12-15 minutes more, or until tots are done.
7. Remove from oven. While still hot, toss with an extra sprinkle of Honey Garlic Sriracha and some Coarse Sea Salt. Serve immediately with a side of maple syrup.