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STEP ONE: Preheat your oven to 350 degrees F. Roast the sweet potatoes for about 45 minutes or until the potatoes are easily pierced with a fork. Allow the potatoes to cool. With a small knife, peel the skin from the sweet potato. STEP TWO: Using a box grater, like for cheese, shred the sweet potato, using the large holes on the grater.
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Season the mashed sweet potatoes with sea salt, black pepper, Parmesan cheese, garlic powder, cayenne pepper (if using), and oregano. Mix well. In a separate shallow dish, combine the regular breadcrumbs and panko breadcrumbs. This will be your coating mixture. Using a tablespoon or a small cookie scoop, shape the sweet potato mixture into.
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To cook the sweet potatoes, peel them, cut into cubes, and boil 12 minutes, until just tender. Drain the potatoes and place in a bowl with the flours and seasonings. Combine with your fingers and form into tots. Heat 1/2 cup coconut oil in a large skillet over medium-high heat.
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Poke holes in the sweet potatoes with a fork and bake in a 400-degree F (204 C) oven for 45 minutes - 1 hour until softened, OR in the microwave for about 5-6 minutes. Let cool to touch. While sweet potatoes are cooking, prepare coating. Add all ingredients EXCEPT butter to a food processor and blend until incorporated.
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Step 1: Bake the sweet potatoes. Preheat the oven to 425°F. Scrub the sweet potatoes (which are different than yams); pierce several times with a fork. Bake until tender, 50-60 minutes. Don't.
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In a small bowl, combine the breadcrumbs and panko. Scoop out one tablespoon of the sweet potato mixture and and form into a cylinder, tater tot shape. Coat with the bread crumb mixture and place on a baking tray. Repeat to form the remaining tater tots. Drizzle the tots with oil and bake for 10 minutes.
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Make Air Fryer Tots: Heat your air fryer to 400°F/200°C. Spray the air fryer basket with vegetable cooking spray. Place battered tots in a single row in the bottom of the basket. Cook for 5 minutes. Then remove the basket and use tongs to turn the tots.
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Instructions. Wash and peel the sweet potatoes. Cut the sweet potatoes in half and then down into 1/2 inch half-moons and add to a microwave safe container or steamer basket on the stove. Microwave the potatoes on high for 5 minutes or steam for 5 minutes on the stove in a covered steamer basket over simmering water.
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Instructions. Preheat oven to 400ºF and spray a baking sheet with nonstick cooking spray. Use the second smallest grate size on your cheese grater and grate sweet potatoes. Place shredded sweet potatoes in a bowl and mix with a pinch of salt and let sit for 10-15 minutes to draw out moisture.
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Step 2. Grate the sweet potato and pat dry. Step 3. Stir in the coconut flour, arrowroot, salt, onion, garlic, and 1 tbsp avocado oil with the shredded sweet potato. Step 4. Form the sweet potato into small, 1″ tater tots (you should have around 25) and evenly space them on the baking sheet. Drizzle with 1 tbsp avocado oil.
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Reduce heat to low and let it simmer for 8-10 minutes until softened. Drain well and let cool. Shred. Use a box grater to shred the sweet potatoes into thin strips. Use a cheesecloth or dish towel to squeeze out any excess water and place the shredded sweet potato into a large mixing bowl. Make tater tot mixture.
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Add the sweet potatoes and cook for 5 minutes. Drain and rinse with cold water. Shake off any excess water. Place the sweet potato and onion into a food processor and pulse to break down into smaller pieces. Transfer to a large bowl. Stir in the coconut flour, garlic powder, chili powder, salt, and pepper. Stir well to combine.
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Fill a large Dutch oven with oil to a depth of 2 inches, and heat over medium-high until a thermometer registers 325°F. Working in 4 batches, fry tater tots until golden brown and crispy, turning.
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Roll the sweet potato cylinders in the crumbs to coat and place back on to the baking sheet. Lightly brush/mist each tot with olive oil. Transfer to the oven and bake for 15 minutes, flip and bake another 10-15 minutes or until golden and crisp. 5. Meanwhile, melt the butter in a small skillet over medium heat.
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Drain and cool. Once potatoes are cool to touch, grate on a box grater. Sprinkle with salt. Form into "tots" approx. 1 inch in size. Place on lined baking sheet. Drizzle (or spray) tots with olive oil. Cook 30 min., turning tots half way through cooking. Sprinkle with fresh rosemary and sea salt.
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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.
