Crispy Sweet Potato Bites
What happens when you have too many sweet potatoes lying around the house? You turn them into something delicious! I decided to put my tester hat on and see if I could come up with a tasty treat that would go well paired with guacamole, salsa or, of course, ketchup. The first couple batches of these didn't want to hold together, and the importance of truly letting the sweet potato cook became clear.
These sweet potato bites smelt incredible as they cooked. Sweet potato has received a lot of praise in the health and wellness community; they are full of vitamin A, loaded with fibre and pretty easy to add to most dinners. That said, they aren't inherently "better" for you when compared to regular white potatoes; they are just different.
The key to these bites working out is to make sure everything is making sure the sweet potato is soft enough to mash up with the other ingredients. Boiling the sweet potato ahead of time lets us bake the bites instead of frying and ensures we get a nice crispy exterior.
Ingredients
1 Large sweet potato or 2 small, boiled and grated
1 onion, finely grated
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp freshly ground pepper
2 tbsp avocado oil
Directions
Boil a large pot of water and preheat the oven to 450F. While water is boiling peel your sweet potatoes, no need to cut them up so just leave them whole. Once the water boils place peeled sweet potato into water. Allow the sweet potato to boil for 10-12 minutes. You will know the potato is done when you don't need much force to pierce the potato with a fork. Remove sweet potato from hot water and allow it to cool, I like to put it in the fridge so it cools faster.
While the potatoes are cooling, grate up the onion and measure out the onion and garlic powder, salt and pepper, place them all in a bowl and stir until everything is mixed into the grated onion.
Once the sweet potato is cool enough to handle, using a cheese grater grate the sweet potato. Grating the sweet potato will make it easier to form into tots. Once grated mix sweet potato in with the onion mixture.
Line a baking sheet with parchment paper. Using your hands and a tablespoon scoops out the sweet potato mixture and form it into tots and place it onto the parchment-lined baking sheet. Keep repeating until all the mixture is gone.
Using a small basting brush, brush each tot on all sides with avocado oil. Once each tot is coated in avocado oil, place the baking sheet in the preheated oven and cool for 20 minutes flipping halfway through.
Once cooked remove from oven and allow them to cool for 2 minutes. Serve as a delicious side to a healthy meal or have as a tasty shareable snack with friends.
