Homemade Sweet Potato Tots
By Claire Georgiou, Reboot Naturopath, B.HSc ND
These root vegetable tots are boiled and baked – not fried – and are a yummy and easy finger food to make for any celebration, party or to simply enjoy as a side dish. You could try white sweet potato, carrots and/or pumpkin mixes if you would like. Sweet potatoes are a low glycemic food, high in fiber, potassium, flavonoids and beta-carotene. You can make your own ketchup without refined sugar or serve this snack with any sauce you enjoy.
Ingredients
- 2 medium sweet potatoes
- 1 teaspoon sea salt
- 1 teaspoon of mixed dried herbs (rosemary, basil and/or parsley)
- Olive or coconut oil for drizzling
- Cracked black pepper and salt for garnish
Directions
- Preheat oven to 400F (200C) and line a baking tray with baking paper.
- Peel sweet potatoes and place them into a pot with water and bring to boil and simmer for 10 minutes, until they are soft with a fork but still firm, avoid over cooking the sweet potatoes, then leave to cool.
- Once the sweet potatoes are cool, grate the sweet potatoes with a box grater.
- Mix in the salt and herbs and combine well.
- Take 1-2 teaspoons of grated sweet potato mix and form into 1-inch tots, then drizzle with oil.
- Bake in the oven for 30 minutes until they are cooked and slightly browned on each side. (I recommend turning them over halfway through cook time to cook evenly.)
- Once cooked, sprinkle with salt and cracked pepper and serve with desired sauce.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 30-36 tots
Substitutions
Sweet potatoes – white sweet potato, red potato, carrot, pumpkin