Sweet Potato Tots

By Karenna

Ingredients

• 2 to 2.5 lbs yellow sweet potatoes (not yams)
• 1/2 cup coconut oil
• pinch of salt (I like coarse-grain Celtic sea salt)

Details

Servings 1
Adapted from meatified.com

Preparation

Step 1

Preheat the oven to 400°F.

Wash the sweet potatoes and poke a few times with a fork.

Place the sweet potatoes on a baking sheet lined with parchment paper and bake for 35 to 40 minutes.

Carefully remove from the oven and set aside to cool to room temperature. This will take a few hours, so plan ahead.

When the potatoes are cool enough to handle, remove the skin. It should easily slide off when you drag the back of a butter knife across it. Discard the peels.

Using a box grater, shred the sweet potatoes.

Use a tablespoon to scoop out spoonful's of shredded potato. Working one at a time, roll the potatoes back and forth in the palm of your hand a few times, then squish the ends flat to create the classic tater tot shape.

Melt coconut oil, don’t max out your dial, but get it pretty close. When the oil is hot, fry the tots.

Once the Tater Tots are golden brown, remove them from the oil and transfer to a surface lined with paper towels to drain.

Season with salt