Best Sweet Potato Tots With Dill Dust Recipes

EASY BAKED SWEET POTATO TATER TOTS

Steps:

• Poke holes in the sweet potatoes with a fork and bake in a 400-degree F (204 C) oven for 45 minutes - 1 hour until softened, OR in the microwave for about 5-6 minutes. Let cool to touch.
• While sweet potatoes are cooking, prepare coating. Add all ingredients EXCEPT butter to a food processor and blend until incorporated. While mixing, stream in butter. Dip your finger in to give it a taste. If you prefer it more savory, add more salt. If you prefer it sweeter, add more sugar or cinnamon.
• Peel sweet potatoes and add to a mixing bowl. Add cinnamon and mash - you're not looking for a puree, but rather a rough mash. If your sweet potatoes are already pretty sweet on their own, omit the sugar. Otherwise, add it in and mix.
• Set in fridge to chill and preheat oven to 375 degrees F (190 C).
• Spray a baking sheet with nonstick spray. Scoop out scant 1 Tbsp amounts of sweet potato puree and form them into a "tot" shape - an oblong circle.
• Transfer to coating and use a spoon to gently toss to coat. Transfer to baking sheet and spritz the top with olive or canola oil to help them crisp up (optional).
• Bake for 20 minutes, then gently flip. Bake for 20 minutes more then serve immediately. If you want them firmer, just bake them an additional 10-15 minutes. The longer you cook them the crispier they'll get!
• To freeze and bake later, form into tots, roll in coating, then transfer to baking sheet and freeze. Once thoroughly frozen, add to freezer-safe bag or container to store for later. When ready to bake, place on an oiled baking sheet and bake for 30 minutes, flip, then bake for 25-30 minutes more or until they reach the desired doneness.
• You really don't need dip for these, but if you want, ketchup or a spicy aioli of some kind would be lovely.

SWEET POTATO TOT CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Heat the oil in a large skillet over medium heat. Crumble in the beef and cook, breaking up the meat with a wooden spoon, until no longer pink and begins to brown, about 4 minutes. Add the squash, onion and bell pepper and cook, stirring occasionally, until the onion begins to wilt, about 4 minutes.
• Make a space in the center of the skillet and add the garlic, tomato paste, chili powder, cumin and 1 teaspoon salt. Cook, stirring occasionally, until sizzling, about 1 minute, then stir into the beef and vegetables. Add the tomato sauce, stock and 1/2 cup water. Bring to a simmer then stir in the black beans and vinegar. Simmer, stirring often, until slightly thickened, 3 to 4 minutes.
• Transfer to a 9-by-13-inch baking dish. Sprinkle with 1 cup of the Cheddar. Arrange the tots in neat rows on top, spacing them apart so they can crisp. Bake until the tots are crisp on top, about 25 minutes. Sprinkle with the remaining 1 cup Cheddar. Bake until the cheese is melted and the filling is bubbly, 10 to 15 minutes.

BAKED SWEET POTATOES WITH DILL BUTTER

Steps:

• Prick 4 sweet potatoes with a fork. Place on a baking sheet and bake at 400 degrees F until soft, 60 to 75 minutes. Mix 6 tablespoons softened butter, 1 tablespoon chopped dill, 1 small sliced scallion and 1 1/2 teaspoons grated lemon zest; season with salt and pepper. Cut open the potatoes and top with the dill butter.

SWEET PO-TATER TOTS

Steps:

• Bring a medium pot of water to a boil and add the sweet potatoes. Cook for 5 minutes, drain and rinse with cold water to cool. Dry off any excess water with a kitchen towel.
• Put the onions and cooled sweet potatoes in the work bowl of a food processor fitted with the metal chopping blade. Pulse until the sweet potatoes are almost pureed but still a bit grainy. You should have some very small bits of potato visible. Transfer the mixture to a large bowl and stir in the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper to combine.
• Using your hands, shape the potato mixture into 1- to 1 1/2-inch-long cylinders, packing them very tightly.
• Heat about 2 inches of oil in a deep heavy skillet over medium-high heat until a deep-frying thermometer inserted in the oil registers 350 degrees F. Line a large plate or baking sheet with paper towels.
• Working in batches, add the tater tots to the shimmering hot oil and cook until golden brown, 3 to 5 minutes, turning with tongs or a slotted spoon to ensure even browning and being careful not to overcrowd the pan. With a slotted spoon or skimmer, remove the browned tots to the towel-lined plate to drain. Serve warm.

AIR FRYER SWEET POTATO TOTS

Steps:

• Bring a pot of water to a boil and add sweet potatoes. Boil until potatoes can be pierced with a fork but are still firm, about 15 minutes. Do not over-boil, or they will be messy to grate. Drain and let cool.
• Grate sweet potatoes into a bowl using a box grater. Carefully mix in Cajun seasoning. Form mixture into tot-shaped cylinders.
• Spray the air fryer basket with olive oil spray. Place tots in the basket in a single row without touching each other or the sides of the basket. Spray tots with olive oil spray and sprinkle with sea salt.
• Heat air fryer to 400 degrees F (200 degrees C) and cook tots for 8 minutes. Turn, spray with more olive oil spray, and sprinkle with more sea salt. Cook for 8 minutes more.