2 cupsmashed cooked sweet potatoes (about 1 ½ - 2 medium sweet potatoes)
½cup(50g) breadcrumbs or almond flour
¼cup(30g) shredded cheddar cheese
1egg, beaten (optional), see note
1teaspooncurry powder, or any seasoning(s) of choice
Instructions
Preheat oven to 400°F. Grease or Line a baking sheet for easy clean up.
Wash the potatoes well and pat dry. Poke holes all around each potato using a fork. Rub with oil and place the potatoes on a baking sheet. Roast until tender, about 40-45 minutes. You can also microwave for 5-10 minutes. Allow the potatoes to come to room temperature.
Peel and add the sweet potatoes a large bowl. Mash with a potato masher or fork. You will need 2 cups or around 360g. Do not over mash! You want a rough mash not a puree.
Add the rest of the ingredients and combine.
Spoon 1 tablespoon of mixture into your hands and shape into tots. Place on a lined baking sheet and bake for 25-30 minutes, flipping halfway through, until golden.
Notes
Plan ahead if possible and roast a batch of sweet potatoes in advance.
Egg are not necessary but if it fits your dietary needs and preferences, I recommend adding as it will help make the tots crispier.
If the mixture is too moist when you form into tots, place in the fridge to chill for 30 minutes or so.
For a super crunchy exterior, after shaping the tots, roll in additional bread crumbs (preferably panko bread crumbs). Also brush or spray each tot with olive oil.