Makes 10 servings
Ingredients
2 tsp cornstarch
1 tsp cinnamon
0.25 tsp sea salt
6 tsp granulated sugar
1 tbsp butter, melted
1 cup panko bread crumbs
6 tsp granulated sugar
0.25 tsp cinnamon
2 large sweet potato, scrubbed, washed, and peeled
Preparation
Preheat the oven to 400F.
Poke the sweet potatoes with a fork and bake them 1 hour or until softened. Allow sweet potatoes to cool. While the sweet potatoes are cooking, combine all ingredients except for the butter in a food processor until well combined. While mixing, pour in melted butter. Test the coating and add more sugar or salt as desired. Once the sweet potatoes are cooled enough to touch, peel the sweet potatoes and roughly mash in a mixing bowl, along with ¼ tsp of cinnamon. Add in 2 tbsp of sugar if a sweeter tater tot is desired. Allow filling to chill in the fridge and turn the oven temperature to 375 degrees. Grease a baking sheet or line with parchment paper. Spoon out a tablespoon of the mashed sweet potato and form into a “tot” or oval shape. Transfer to coating and gently toss to fully coat. Place tots on the baking sheet and drizzle oil on top to help them to get crispier, if desired. Bake for 20 minutes and then gently turn the tots. Repeat this step once or twice to allow for crispier tater tots. Either serve immediately or freeze and bake later.