Sweet potato tots are becoming totes the trend in restaurants all around the Mile High City. But let’s face it, most tots are still fried and/or processed. So, In keeping with those healthy New Year’s Resolutions, my version is now just as #CINFUL tasting, yet SIMPLE to make, so good and good for you! Try my fast, easy, super duper healthier version—Crispy Baked Sweet Potato Tots that taste OMG! SO GOOD!
I recently checked out a local place that I’d been wanting to try for the five years since I moved up to Denver. Seated at the North edge of Denver’s Highlands neighborhood, Rocky Top is a tavern that from the outside looks a little rough around the edges. But on the inside, it’s been newly remodeled and the only way to get yourself in trouble is with the food! Unless you count the “regular” patron who regularly asks you to marry him—Clearly he’s not paying attention to the company I keep. 😉 Rocky Top has a great variety of good food on the menu. The wings are legendary and the burgers and tacos are great too, but their crowning achievement is their sweet potato tots, which in the span of a couple of months had me coming back three more times! AMAZEBALLS!
Though Rocky Top was not the only inspiration for my Crispy Baked Sweet Potato Tots, they were the most recent, and I just figured there has GOT to be a way to make these healthier at home. Boy was I right!
My Crispy Baked Sweet Potato Tots are perfectly crispy on the outside and nice and meaty on the inside. They are a satisfying way to improve any dish and a terrific way to satisfy a craving for something #Cinful! But don’t take my word for it! Try them yourself! And while you’re at it, try my other trending recipe, Blistered Shishito Peppers!
Crispy Baked Sweet Potato Tots Serving and Pairing Suggestion
OMG! Crispy Baked Sweet Potato Tots Recipe
- 1 large sweet potato or yam
- 1 large egg I use NestFresh
- 3/4 c panko bread crumbs I use Kikkoman
- pinch sea salt I use Celtic Sea Salt
Pre-heat oven to 400 degrees (I used my convect setting)
Clean, peel and shred the sweet potato. A mandolin works great for this.
In a small bowl, crack egg and whisk with a fork.
In a large mixing bowl, add potato and make a shallow well in the center.
Add egg, a small amount of salt, and bread crumbs and stir with fork until combined.
Using a spoon and rubber gloves (I do this so my hands don’t turn orange) scoop small amounts of the mixture into your hand and form them into small balls about the diameter of a quarter--You won’t be able to roll them exactly, it’s more like gently mashing them into shape.
Place balls on a lightly greased cookie sheet. Makes about 35-40
Sprinkle sea salt generously on top--only some will stick--this is fine!
Bake for 25-35 minutes or until brown and crispy on the outside.
Serve hot with a little ketchup and you're golden!
If you really want to spice things up, add a sprinkle of curry powder or Sriracha sauce to your ketchup and SHAZAM!
Adjust cooking time accordingly. I live in the mile high city so my cooking time might be longer than yours if you’re a flatlander. However, based on some of your comments I’m realizing I have a suped up Kitchen Aid Oven that does a bang up job, so just keep an eye on this dish and add or subtract cooking time as needed. #PlayWithYourFood!