Categories: Paleo
Ingredients
- 4-5 medium sized sweet potatoes (or yams)
- 3 Tablespoons of Tapioca or Potato Starch
- 1/2 Tsp. Salt
- Coconut oil for deep frying (OR other high heat safe oil of choice)
Directions
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Bring a large pot of water to a rapid boil. Add the whole sweet potatoes (DO NOT PEEL THEM). Boil for 15 minutes. Remove from hot water after the 15 minutes and allow to cool fully. (to speed up this process stick them in the fridge or freezer until they are cool enough to handle.
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Remove the skins and grate the potatoes. You should end up with about 4 cups. Place the potatoes on a bed of paper towels and then place more towels on top and press out just a little bit of the moisture.
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Place 4 cups of the shredded potatoes into a mixing bowl with the salt and starch. Mix well.
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On the stove place a skillet (or another pot that can hold an inch or so of oil.) We used a cast iron skillet. Fill it with 1- 1 1/2 inches of frying oil of choice. Turn stove on the medium-high heat and let it heat up while you prepare the tater tots.
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With clean hands make the tots. Place 1 heaping teaspoon of potatoes and roll them between the palms of your hands. Then squish the top and bottom to make the classic shape. Place finished tots on a baking sheet as a holding tank before they go into the fryer.
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Fry small groups of tots (we did about 12 tots at a time). in the hot oil for about 1 minute. You know they are done when they become a dark golden color and are crispy. (NOTE: If you fry them too long they will get mushy on the inside- which still tastes good..but it isn’t the texture we are going for here). If after 1 minute your tots don’t seem to be done cooking, turn the heat up higher. If the tots start to burn before the minute is up, turn the heat down slightly.
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Place the fried tots on a plate with paper towel to drain oil. They taste best hot and fresh! Top with additional salt, pepper or any other spices of choice.
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Yields 1 large cookie sheet full of tater tots.