Happy Monday, friends! Let’s start the week off right by enjoying something warm, healthy and guaranteed to be loved by the kids….and their parents. Today I’m so happy to welcome Sapana from Real + Vibrant to the blog. This girl is an incredible cook and a truly outstanding example of how healthy food can be beautiful and delicious! Enjoy! -Angela
I was never a fan of sweet potatoes until a few years ago when I started adding more plants into my diet. I was a white potato girl all the way up until this point. I think a large part of that was the fact I rarely ever ate sweet potatoes growing up. And when I did, I wasn’t thrilled.
Fast forward, now I can’t get enough of them. I eat them on a regular basis as there’s so much you can do with them — roast, bake, purée, grill, add them to soups, smoothies, salads, entrees. The list is never ending. They are inexpensive, versatile, readily available, and oh so tasty. I love that sweet potatoes are naturally sweet-tasting, satisfy my sweet tooth without resorting to refined sugars. Their natural sugars are slowly released into the bloodstream, ensuring a balanced and good source of energy without the blood sugar spikes. They are a good source of Vitamin A, B, C, D, iron, magnesium, potassium. 
These sweet potatoes tots are an easy go-to when I’m craving something sweet and savory, warm, delicious, and comforting. This is a fun snack recipe for all ages, both children and adults alike. These tots have the texture of restaurant-style tots that makes them so unique and appealing to our taste buds. They take around 40 minutes to make and are perfect for the chilly weather we’re experiencing here in the Pacific Northwest.
Sweet Potato Tator Tots
2016-12-05 06:56:04
Ingredients
- 1 lb sweet potatoes (2 - 3 potatoes)
- 1/2 cup panko breadcrumbs (homemade or store-bought)
- 1/2 tsp onion powder (optional)
- 1/2 tsp garlic powder (or 2-3 cloves of fresh garlic, minced)
- 1/8 tsp black pepper (more or less to taste)
- 1/2 tsp sea salt (more or less depending on how savory you want them)
Instructions
- Bring a pot of water to a boil to steam your potatoes. In the meantime, peel and dice the sweet potatoes.
- Steam the sweet potatoes for 10 minutes. You want them to be parboiled, not fully cooked. You should be able to insert a fork through them but they shouldn't be cooked enough to eat. In the meantime, preheat the oven to 450F.
- Once the potatoes are done, remove them and let them cool down. Once cooled, add them to your food processor along with half of the breadcrumbs, onion powder, garlic powder, black pepper, and salt. Pulse until they are chunky, not puréed.
- Form the mixture into small tots, either round or oblong shaped. Use a cookie scooper to get even sized tots if that's important to you. Roll each tot in a bowl of the remaining breadcrumbs to coat and place on a cookie sheet. You should end up with 12-16 tator tots.
- Bake for 25 minutes, turning them once midway so they evenly cook. You'll know they'd done with the breadcrumbs are a golden brown. Remove them from the oven and let them cool down for a few minutes before you enjoy. Dip them in ketchup or a quick Greek yogurt dip. Enjoy!
Northwest Healthy Mama http://nwhealthymama.com/
About Sapana:
Sapana is the founder of Real + Vibrant, self-taught food stylist and photographer, plant-based professional cook in-training, and holistic health coach supporting women with pre-diabetes in making healthy diet and lifestyle changes. She spends her time learning new things and believes that everyday small habits lead to big changes. She moved to Seattle a couple of years ago after spending most of her life in the midwest and the east coast. She loves everything about the Pacific Northwest and doesn’t plan on leaving anytime soon. Follow her on Instagram [www.instagram.com/