There’s not much that can replace the fun of eating tater-tots just like when we were a kid. The crunchy outside and the soft, starchy center is a delectable snack that pleases nearly everyone.
The History Of Tater-Tots and Where Paleo Comes In
Tater-tots have been a processed non-food since their conception, but there isn’t any reason there can’t be a real-food, paleo version of the all-american drive-thru food side dish. Our crunchy sweet potato tater tots are a wholesome, real food alternative to the classic tater tot. Plus they go great with our paleo mayo and paleo ketchup.
Here’s what the POTG kitchen came up with. Let us know what you think!
- 2 large sweet potatoes, peeled and roughly cubed
- 1/4 medium onion, finely diced
- 2 tbsp coconut flour
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1/2 cup ghee or duck fat, for frying (coconut oil can work)
- Bring a large pot of water to a boil. Add the sweet potatoes and cook for 5 minutes. Drain and rinse with cold water. Shake off any excess water.
- Place the sweet potato and onion into a food processor and pulse to break down into smaller pieces.
- Transfer to a large bowl. Stir in the coconut flour, garlic powder, chili powder, salt, and pepper. Stir well to combine.
- Use your hands to shape the potato mixture into small cylinders. Place aside until ready to fry.
- Heat the coconut oil in a heavy skillet until hot. Working in batches, add the tater tots to the skillet and fry until golden brown, turning carefully to brown each side. Once crispy, place onto a paper towel-lined plate. Repeat with the remaining sweet potato mixture. Serve warm.