Is there anything that can’t be done with the humble but oh-so-versatile sweet potato?
You can bake them into bread—
Now I think enough is said.
Okay, that’s my best shot at poetry. (It’s been a while since high school English class…)
Goofy poem or not, sweet potatoes really are kitchen rock stars. Their versatility and jaw-dropping nutritional profile make them a staple in my kitchen. They should be one in yours, too.
I often steam or roast up a few sweet potatoes at a time to have on hand for tossing in salads or as a quick side dish to go with dinner. I was feeling a little bored with my usual routine, though, so I decided to try making a way healthier but still delicious version of sweet potato tots to change things up.
These sweet potato “tots” are probably nothing like what you’re used to…if you’re used to tots at all. I’m not. I don’t think I’ve ever actually had one before. All I know is that they’re floury, doughy, and fried—all of which just shouts heart disease and clogged arteries, yes?
To make my “tots” healthier, I nixed the wheat flour and the frying method altogether. By coating the sweet potato balls in a mixture of spiced sesame seeds, you get a little crunch and texture plus some spicy flavor. Sweet potatoes and chili anything are a match made in heaven.
I paired my tots with a cool and creamy avocado dip…the perfect contrast! Want the recipe? Stay tuned. It’s coming ‘atcha later this week.
For now, have fun making the sweet potato tots. They’d also be great with salsa or a creamy tahini dipping sauce. And of course they’re just fine on their own, too. But nothing is more fun than dip-able finger food.
- 4 medium sweet potatoes, peeled (about 1-1/2 pounds)
- 3 tablespoons (22 grams) coconut flour
- ½ teaspoon sea salt
- 1 large egg plus 1 large egg white, lightly beaten
- ¼ cup plus 2 tablespoons sesame seeds
- 1 tablespoon ground flaxseed
- 1 tablespoon chili powder
- ¼ teaspoon coarse black pepper
- Optional, for extra kick: ⅛ teaspoon cayenne pepper
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- Chop the peeled sweet potatoes into chunks. Put them in a food processor fitted with the steel blade and pulse until very finely chopped (but not pasted). Alternatively, you can shred the sweet potatoes on the smallest holes of a box grater. In a clean flour sack towel or cheesecloth, wring out the sweet potatoes to remove as much moisture as you can. (I did this in 3 batches.) Place the wrung-out sweet potatoes in a medium bowl.
- Add the coconut flour and salt to the bowl with the sweet potatoes. Mix with a fork to combine. Add the egg and egg white. Mix with a fork to get the eggs incorporated, then knead the mixture with your hands to form a moist and cohesive "dough."
- In a shallow bowl, combine the sesame seeds, flaxseed, chili powder, black pepper, and cayenne pepper (if using). Roll the sweet potato dough into balls, using about 1 heaping tablespoon per ball. Roll the balls in the spiced sesame mixture to coat.
- Place the balls on a parchment-lined baking sheet. Bake for 18-20 minutes until firm and dry to the touch. Cool for at least 15 minutes before serving.