These purple sweet potato tots are a bit sweet, so I thought they’d pair very nicely by incorporating some raw honey into the mustard sauce we were making. These tots are the perfect snack or side for you, your friends or your kids. Enjoy them while they last… !
Course Appetizer, Side Dish
Keyword Game Day, paleo tater tots, sweet potato tater tots
Wash and scrub the sweet potatoes well. Put them in the large pot and allow them to boil for 12-15 minutes until soft to the touch with a fork.
Remove the pot from the head and stick the potatoes in a large bowl of ice water. Let them cool off for at least 15-20 minutes. Then, peel the skin off the potatoes.
Shred the potatoes into a bowl. Add the appropriate amount of tapioca starch depending on how many cups of potato you end up with. Add in the sea salt and give it a nice mixing with a spoon or your hands.
In a small cast iron pan OR a small saucepan, heat about 1" of coconut oil for a few minutes until it begins to slightly bubble. Using your hands, form small rectangles/cylinders with the potato mixture. Place them onto a parchment lined baking sheet next to the stove.
Carefully place the tots into the oil. You will want to watch them carefully and pull them out of the oil in between 45 seconds and about 1 minute. Pull them out carefully and lay them out on paper towels to slightly drain.
Prepare the honey mustard. Combine everything but the yolks together in a small saucepan. Heat them over medium heat and whisk thoroughly. Now, drop in the egg yolks and keep on whisking until they mixture comes to a boil. Then, lower the heat and let it simmer for a few minutes while continuously whisking.
Remove the pot from the heat once it has thickened and serve with the tots!
This recipe also works with regular sweet potatoes.