I gotta admit – since I’m usually just cooking for two people, I don’t often fuss around with side dishes. I’ll try to find main dishes that include veggies, and sometimes I’ll throw together a quick side salad, but full-on side dishes don’t usually happen in my kitchen.
Which is why it’s kind of funny that the one time I got really excited about making a side dish, my husband had to work late, and I ended up just having these for my whole dinner. And – no regrets. These are awesome and even pretty healthy, since they’re baked and don’t have much more in them than sweet potatoes. The biggest drawback of these yummy little tots is that I scraped my thumb on the box grater and chipped my no-chip manicure. So. You know. Watch out.
SPICY SWEET POTATO TOTS (recipe from Sarcastic Cooking)
2 large sweet potatoes, peeled and cut in half
1 tsp salt
1/2 tsp pepper
1 tsp honey
1 tbsp adobo sauce from can of chipotle chiles in adobo sauce
Dash of cinnamon
- Bring large pot of water to boil. Drop halved sweet potatoes into water and boil for 7 minutes (they won’t be cooked all the way through, just enough to be formed into tots). Preheat oven to 350.
- Drain potatoes and let them cool until they are able to be handled, then coarsely grate them using a box grater. Add potatoes to large mixing bowl along with salt, pepper, honey, adobo sauce, and cinnamon. Mix well.
- Line large baking sheet with foil coated with cooking spray. Work potato mixture into small balls about the size of ping-pong balls. Continue until all tots are formed. You should have around 20 tots.
- Bake the tots for 30 minutes, then remove them from oven, flip them over, and bake another 30 minutes. Let tots cool a few minutes before eating.
These were super tasty. I dipped them in ranch (obvi), and I think next time I might add even more adobo sauce. They just had a hint of spice, but you could really crank it up if you like. Yum!