Sweet Potato Mini Tots Recipe
Just over a half pound of delicately fried sweet potato mini tot 'Puffs' served with side.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sweet Potato Tots
Dipping Sauce
Method
Preparing the Sweet Potato Tots
- 1
Cube the Sweet Potatoes
Peel and cube the sweet potatoes into small pieces (about 1-inch cubes) for even cooking.
- 2
Boil the Sweet Potatoes
Boil the sweet potatoes in a pot of salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- 3
Mash the Sweet Potatoes
Once cooled, mash the sweet potatoes in a large mixing bowl until smooth.
- 4
Combine Ingredients
Add the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and the egg. Mix until well combined.
- 5
Shape the Tots
Using your hands, form the mixture into small tot shapes (about 1-2 inches in size). Place them on a parchment-lined baking sheet.
- 6
Chill the Tots
Chill the shaped tots in the refrigerator for at least 30 minutes to help them hold their shape while frying.
Frying the Tots
- 7
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Tots
Carefully drop the chilled sweet potato tots into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 3-4 minutes per side.
- 9
Drain Excess Oil
Remove the fried tots with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Preparing the Dipping Sauce
- 10
Make the Dipping Sauce
In a small bowl, mix together the ketchup, mayonnaise, and hot sauce until well combined.