Deep-fry, stovetop fry, or oven-fry these lovely sweet potato tots. They are tasty on their own but taste heavenly with the honey mustard dipping sauce. Sweet meets tangy and salty resulting in a flavor explosion! Make weeknight cooking a breeze by making a batch in advance and freeze.
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Gluten free sweet potato tots and honey mustard dipping sauce are more than you'd expect...flavorful, crunchy, soft, sweet, tangy, and salty,all mixed into one!
Ingredients:
- 2 pounds sweet potatoes (two, 1-lb. each)
- 1 large egg
- 1/4 teaspoon salt
- 1-1/2 cups plain gluten free bread crumbs (4C brand) (or Homemade using dairy free bread if needed)
- 3/4 cup gluten free mayonnaise (Best Foods or Hellmann's)
- 1/4 cup gluten free mustard (French's)
- 1/4 cup honey
- 1 quart oil, for deep-frying, 2 inches oil, for frying; or gluten free non-stick olive oil spray, for baking
Instructions:
- Line 2 baking sheets with parchment paper or silicone baking mats; place the bread crumbs in a bowl; set both aside.
- Add potatoes to a large pot and cover with water. Bring to a boil. Once it begins to boil, pierce the potato all of the way through with a long, two-prong fork. If it goes through easily, it is done. If you use smaller potatoes, test much earlier. Remove from heat and drain.
- Run under cold running water to immediately cool, which stops the cooking process. If desired, peel the skin off.
- Slice the potatoes into sections to make it easy to hold while shredding. Shred over the pot in which you boiled the potatoes, using a box grater.
- Add the beaten egg and squish together using fingers until thoroughly distributed.
- Using a measuring tablespoon, scoop even amounts of the mixture, one at a time, into your hand. Shape into logs and roll into the bread crumbs. Transfer to the lined pans and freeze for at least 1 hour.
- For deep-frying, preheat a deep-fryer to 375ºF. For frying, preheat 2-inches of oil in a heavy skillet over medium-high heat or to 375ºF.
- For baking preheat oven to 425ºF.
- Place the potato tots on a silicone baking mat or a clean sheet of parchment paper that can withstand at least 450ºF. Spray one side with oil. Set timer for 22 minutes and bake on center shelf. Halfway through baking, turn them over and spray the other side. If desired, transfer to a paper-towel-lined plate to drain. Serve warm with honey-mustard sauce or gluten free ketchup.
- Working in batches, add potato tots to hot oil (do not overcrowd the skillet) and fry, turning often, until they become crunchy and heated through, 5 - 6 minutes. Drain on a paper-towel-lined plate. Serve warm with honey-mustard sauce or gluten free ketchup.
- Working in batches, add potato tots to hot oil (do not overcrowd the fryer) and fry until they become crunchy, light golden brown, and heated through, about 6 minutes. Drain on a paper-towel-lined plate. Serve warm with honey-mustard sauce or gluten free ketchup.
- Whisk together the mayonnaise, mustard, and honey and serve with the potato tots.
Tips
If you're going for the best flavor, fry or deep-fry the potato tots. If you're looking for the best appearance, bake them.
Six to eight sweet potato tots make one serving.
Variations:
Use crushed crackers, potato chips, brown rice cereal, or your favorite crunchy snack instead of bread crumbs. You can also skip the bread crumbs and opt for dusting them with rice flour (brown or white).
4C Gluten Free Crumbs Ingredients: Gluten Free Crumbs (Rice Flour, Raisin Juice Concentrate, Honey, Salt), Grated Pecorino Romano Cheese [Pasteurized Sheep's Milk, Cheese Culture, Salt, Enzymes (Rennet)], Salt, Dehydrated Parsley Flakes, Spices, Onion Powder, Garlic Powder.
Toaster Oven Baking: I baked seven tots in a toaster oven for 10 minutes set at 425 degrees F, turned them over and baked another 5 minutes. They were perfectly crunchy. However, I suggest that you spray the oil elsewhere. Then, place the tots on a clean piece of parchment.