Baked Sweet Potato Parmesan Tater Tots

 

ANOTHER GOOD ONE FROM HALF BAKED HARVEST. DON'T MIND THE MESSY PAN - THEY WERE SO DELICIOUS! 

INGREDIENTS

• 4 medium sweet potatoes
• 1 cup grated parmesan cheese
• kosher salt and black pepper
• 1 clove garlic, grated
• 2 cups Panko bread crumbs
• 2 teaspoons chipotle or regular chili powder
• extra virgin olive oil, for brushing 
• 
  
• (We didn't make this butter sauce and they were still delicious!) 
• 4 tablespoons salted butter
• 2 tablespoons fresh thyme leaves 
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chopped fresh sage

1. Preheat the oven to 425 degrees. Prick the sweet potatoes all over with a fork. Bake directly on the rack until tender, 50-60 minutes. Allow to cool.

2. Once cool use your hands to peel away the sweet potatoes skin. It should just easily slip off. Place the potatoes in a medium-size bowl and mash well. Stir in the parmesan cheese, garlic, and a pinch each of salt and pepper. 

1. 3. Combine the Panko and chili powder in a shallow bowl. Line a baking sheet with parchment paper. 

   4. Scoop about 1 tablespoon of the sweet potato out of the bowl, roll into a cylinder and place on the prepared baking sheet. Repeat with the remaining sweet potato mix. The sweet potato mixture will be wet, don't stress, the shape does not need to be perfect. 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. Add the herbs and cook 30 seconds, until fragrant. Drizzle the butter over the tots. Serve the tots warm, with ketchup and additional herbs, if desired.

   
   

   PRINTABLE RECIPE