Sweet Potater Tots Recipes

Steps:

• Bring a medium pot of water to a boil and add the sweet potatoes. Cook for 5 minutes, drain and rinse with cold water to cool. Dry off any excess water with a kitchen towel.
• Put the onions and cooled sweet potatoes in the work bowl of a food processor fitted with the metal chopping blade. Pulse until the sweet potatoes are almost pureed but still a bit grainy. You should have some very small bits of potato visible. Transfer the mixture to a large bowl and stir in the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper to combine.
• Using your hands, shape the potato mixture into 1- to 1 1/2-inch-long cylinders, packing them very tightly.
• Heat about 2 inches of oil in a deep heavy skillet over medium-high heat until a deep-frying thermometer inserted in the oil registers 350 degrees F. Line a large plate or baking sheet with paper towels.
• Working in batches, add the tater tots to the shimmering hot oil and cook until golden brown, 3 to 5 minutes, turning with tongs or a slotted spoon to ensure even browning and being careful not to overcrowd the pan. With a slotted spoon or skimmer, remove the browned tots to the towel-lined plate to drain. Serve warm.

Steps:

• For the dust: Place a rack in the middle of the oven and preheat the oven to 250 degrees F. Pulse the dill and salt together in a food processor until the dill is finely ground and combined with the salt. Spread the dust in an even layer on a sheet pan and bake until dry, about 30 minutes.
• For the tots: Place the potato in a medium pot of cold, salted water and bring it to a boil over medium-high heat until a knife inserts easily into the potato but the interior is still firm, 5 minutes. Transfer the potato into a colander and let cool slightly. Peel and coarsely chop the potato. Then process the potato in a food processor to very small chunks, 10 to 15 pulses. In a large bowl combine the flour, 1 teaspoon salt and the pepper. Add to the processed potatoes, mixing well with a spoon or spatula to distribute the flour mixture evenly through the potatoes. Form spoonfuls of the mixture into 2-inch logs.
• Line a baking sheet with paper towels. Heat the oil in a medium saucepan over medium-high heat to 350 degrees F. Fry the tots in small batches until they are golden brown and crispy, 2 minutes per side. Remove the tots from the oil with a slotted spoon and transfer to the baking sheet. Sprinkle the still warm tots with the dill dust. Continue frying and dusting the remaining tots.

Steps:

• For the ginger glaze: Combine the simple syrup, ginger, lemons, star anise and cinnamon sticks in a large pot and bring to a simmer over medium-high heat. Simmer until the syrup is reduced to a glaze and the flavors have infused properly. Strain the glaze through a fine-mesh sieve to remove solids.
• For the sweet potato tots: Pulse the sweet potatoes in a food processor until ground into very small chunks; be sure not to puree the potatoes too finely.
• In a large bowl, combine the potatoes, flour and some salt and pepper and mix well. Form the mixture into small logs and refrigerate until chilled.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Cut the sweet potato logs into 1-inch pieces and fry in batches until golden brown.
• Coat with the ginger glaze and garnish with the parsley.

Steps:

• Preheat the oven to 400 degrees F. Bake the sweet potatoes directly on the oven rack until tender, about 50 minutes. Let cool completely.
• Coat a baking sheet with cooking spray. Peel the sweet potatoes, transfer to a large bowl and mash. Stir in 1 1/2 cups crushed chips, the onion, butter and egg. Add 1/2 teaspoon salt, and pepper to taste; stir until combined.
• Spread the remaining 2 1/2 cups crushed chips in a shallow dish. Scoop about 1 tablespoon of the sweet potato mixture into your hands and shape into a small 1-inch-long cylinder. Repeat to make about 36 cylinders. Roll in the crushed chips to coat on all sides and arrange on the prepared baking sheet; spray with cooking spray. Bake, rotating the pan halfway through, until crisp and golden, about 30 minutes. Season with salt.
• Meanwhile, mix the mayonnaise and Sriracha in a small bowl. Serve on the side for dipping.