Sunday, August 12, 2012

Fun Shaped Purple Yam Sweet Potater Tots

I used this recipe as a base, but changed a few things to fake it make it my own.
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Sweet Potater Tots

2 large sweet potatoes or yams (I used purple yams, found at an Asian grocery)
2 Tbsp olive oil (or other vegetable oil of your choice)
1 tsp ground cinnamon
1/4 c breadcrumbs or flour (I almost used whole wheat pastry flour, but decided on whole wheat breadcrumbs instead)
1 tsp salt
1 egg (or 1 Tbsp ground flaxseed mixed with 1/3 c warm water for a vegan egg substitute)
Preheat oven to 350 F
Step 1: Grate the sweet potatoes. They shrink when cooked, so a regular grate is fine. You may also want to dice them up a little before Step 2 or Step 3, but I didn't bother.
Peeling first is not required, but the skins on mine looked a little funky, and I wasn't able to find these in organic, so I peeled 'em.

Step 2: Toss the sweet potato shreds with the oil until evenly coated. Spread the oiled sweet potato evenly onto a baking sheet and bake for 15 minutes, until very tender (but not mushy.)
Step 3: In a large bowl, mix together the sweet potato, cinnamon, breadcrumbs, salt and egg (or egg substitute) until evenly coated.

Step 4: Using greased mini muffin pans, stuff mixture into molds and pack tightly with your fingers. Makes 24 mini shaped ones, might make slightly fewer round ones.

Step 5: Bake at 350 F for 20-25 minutes.

To reheat, set oven to 350 F and put them in on a baking sheet (while oven is heating.) Remove a few minutes after oven reaches 350.

The Verdict
They're a little dense (not as moist as potatoes,) and were actually a little bland. I would definitely add more salt, personally. But then, I didn't feel the cinnamon went well with ketchup, so I ate mine plain. So depending on your dip, the salt level should be fine as-is. They held their shape great, though!

The original recipe I got the base idea from (I changed some ingredients and altered the directions) adds cayenne pepper to the tots, and has a recipe for a spicy dip, which many of you might enjoy. Z and I are not spice girls, so it wasn't really an option for me. I might try with more cinnamon, or maybe some nutmeg and ginger too, to make it taste more like a dessert. And maybe some brown sugar... I was also expecting a more buttery taste, so I might try melted butter instead of olive oil. Mmmmm...

I packed them cold into two lunches for Z, and she ate one and a half (and all the ketchup) the first time, but touched nothing in her lunch the second time. I reheated them for dinner one night, and she gobbled hers all down with ketchup and Ranch. So either she just wasn't as hungry those days, I didn't have the right variety and amount of dip, or else she just wasn't a fan of them chilled in her lunch previously and this time was distracted by her TV shows and just shoved them into her gob mindlessly. Fine with me!

I even let Baby E try one. She was thrilled to get "big girl food." She seemed to really like the flavor, when I initially held it to her mouth and she sucked on it. She liked it so much she snatched it away from me to do it herself! So other than getting a few shreds off with her first "bite," she mostly mashed it up in her fist and dribbled it around her chair. 


  1. I wish we could get purple yams here! They look pretty yummy to me!

  2. Inspired to try this tonight! Busted out my mini muffin pan which had spider webs on it. Can't wait to see what happens...


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