My first job out of high school was with an advertising company. We worked in the basement of the building and really relished our afternoon breaks, walking around the building rain or shine. One of the big plusses of this company was their expansive cafeteria. I can’t lie and say I ate there all the time. Half the time, my lunch consisted of a diet soda, some pretzel sticks and a cup full of mustard for dipping.
But Fridays? Fridays were tater tot day. It didn’t matter what kind of diet I was on or what I was doing or how I felt. I was getting those tater tots. They were always so crispy and salty. For my tater tots and a cup of tea, it cost $5.10. It was a Friday splurge that I miss, to this day.
I’ve been on a serious sweet potato kick lately but wanted to try something new with them. So I thought back to those tater tot Fridays and just went with it. These sweet potato tater tots really did the trick. They have a great crunch to them. And the sweet taste from the potato is different from regular tater tots but still so satisfying and salty. Tater tots have made their way back into my world, people!
- 1 sweet potato, peeled and chopped into chunks
- ¼ cup flour
- salt and pepper to taste
- oil for frying
- Take your sweet potato chunks and put them in the food processor. Pulse 10-15 times until the potato is in very small chunks. Be sure not to puree the potatoes.
- Transfer the potatoes to a bowl. Add in the flour and salt and pepper and stir well.
- Take the potato mixture and form it into small logs.
- Heat about ¼ inch of oil in a sauce pan over medium high heat. When the oil gets hot, place the tater tots into the oil.
- Fry them for about 2-3 minutes on one side until the get dark golden brown and crispy. Flip.
- Once they are dark golden brown on the other side, transfer to a paper towel-covered plate. Sprinkle with additional salt.
- Serve hot.