For a bite between plays, we revamp the traditional tater tot and incorporate our preferred tuber, the sweet potato. When fried, the tot’s crispy, spicy exterior and soft, creamy interior is the perfect pop-able snack. We like to pair the golden orange bits with a BBQ sauce we stumbled upon at Asheville, NC’s famed 12 Bones Smokehouse. The sweet tomato BBQ sauce is now a staple in our kitchen as a go-to dipping sauce or marinade.
1 large sweet potato, peeled and cut in half
1 c seasoned bread crumbs
1/2 t chili powder
salt and pepper throughout
BBQ Sauce for dipping (we love 12 Bones Smokehouse’s Sweet Tomato)
Place the potato halves in a pot, cover with water and bring to a boil on high heat. Cook for 6-8 minutes until slightly fork tender (not completely cooked).
Drain the potato halves and let cool until easy to handle. Grate the potato halves and gently squeeze out any excess water with a paper towel.
In a mixing bowl, combine the grated sweet potato, egg, 1/2 cup of the breadcrumbs, 1/4 t chili powder, salt and pepper.
On a plate, spread out the other 1/2 cup of breadcrumbs, 1/4 t chili powder, salt and pepper.
With a tablespoon, form the sweet potato mixture into small tater tot shapes/circles. Roll in the breadcrumbs and place on a plate or baking sheet.
Heat 2 inches of canola oil in a pan to 350 degrees Fahrenheit. In batches of 5 or 6, place the tots into the hot oil with a slotted spoon and fry for 2-3 minutes until golden brown. Drain on a paper towel and season with salt. Serve right away with BBQ sauce for dipping. Makes 22-24 tots.
We suggest doubling the recipe! If you have leftovers (although we doubt you will), simply freeze and reheat the tots in the oven for the following Sunday showdown.