Tornado Sweet Potato Recipe By Tasty

Steps:

• Preheat oven to 400ºF (200ºC).
• Take potatoes and poke them on all sides with a fork. Microwave for 2-3 minutes.
• Coat a wooden skewer with oil and insert the skewer through the length of the potato.
• Hold a sharp, thin knife at an angle and cut through the end of the potato until it hits the wooden skewer. Begin rotating the potato to cut down the length of it and form a spiral.
• Gently fan out the potato down the length of the skewer, until you have an even gap between the slices forming the spiral.
• Brush the potato with melted butter.
• In a medium bowl, combine remaining ingredients.
• Shovel the dry mixture all over the potato until it is entirely coated.
• Rest the skewered potatoes over a baking pan so the skewers suspend the potato over the bottom of the pan.
• Bake for 25-30 minutes, or until nicely browned.
• Garnish with additional parmesan and parsley.
• Allow to cool for 5 minutes.
• Enjoy!

Steps:

• Preheat the oven to 325ºF (160ºC).
• Microwave the potatoes for 1-1 ½ minutes, then leave in the microwave for a few minutes to cool down and soften. Insert a wooden skewer into the bottom of each potato and gently push it all the way through the top. Working in a spiral motion from one side to the other, hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato, cutting all the way down to the skewer. Take your time and work to make thin, even spiral all the way down the potato.
• Gently fan out each potato down the length of the skewer, until you have even gaps between the slices. Brush the melted butter all over the potatoes.
• In a medium bowl, combine the Parmesan cheese, pepper, garlic powder, paprika, and salt. Place each skewered potato over the bowl and sprinkle half of the spice mixture over each potato until they are entirely coated. Carefully set the potatoes on a baking pan, letting the skewers rest on sides of the pan so that the potatoes are suspended.
• Bake for 25-30 minutes, or until nicely browned. Garnish with additional Parmesan and parsley. Let cool for 5 minutes before serving.
• Enjoy!

Steps:

• Pour the oil to reach halfway up the sides of a Dutch oven. Heat to 365 degrees F.
• While the oil heats up, cook the bacon in a large skillet over medium-high heat until crispy. Remove to paper towels to drain. Crumble once cooled.
• Using a spiralizer, twist the sweet potatoes through the blade. As the potato is spiralized, use kitchen shears to snip the spirals into long lengths. (If you don't do this, the potato will stay connected.)
• Add the potatoes, in batches, to the hot oil and fry until crispy, 2 to 3 minutes. Remove to a wire rack to drain. Sprinkle with salt while still hot.
• To serve, transfer the potatoes to a serving platter. Drizzle with sour cream and hot sauce. Sprinkle with the crumbled bacon and chives. Serve immediately.

Steps:

• In a small bowl, mix together the Parmesan cheese, Korean red pepper, sugar, and ramen seasoning.
• Cut the potatoes into ribboned curls using the ribbon blade on a spiralizer. If you don't have a spiralizer, insert a skewer into each potato and, working in a spiral motion, cut in the opposite direction you are turning the skewered potato, making a thin, even spiral all the way down the potato. A spiralizer is recommended.
• Gather the potato curls together, then wrap each curl around a wooden skewer, spacing out the potato evenly. Set aside to dry for 5 minutes.
• Heat the canola oil in a deep pot until it reaches 350ºF (180ºC).
• Fry the potatoes until golden brown, 3-5 minutes, then drain on a paper towel-lined baking sheet.
• While the tornado potatoes are still hot, season with salt and sprinkle with the cheese mixture.
• Enjoy!