Sweet Potato Tots |
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Serves 4 (serving size about 15 tots). Recipe adapted from Cooking Light.
Ingredients Sweet Potato Tots: 3 medium sweet potatoes 1 teaspoon cinnamon, divided 1/2 teaspoon kosher salt, divided 1/4 cup almond meal 3/4 cup panko bread crumbs 2 eggs separated Cooking spray Jalapeño Garlic Ranch Sauce: 1/2 cup 2% Greek yogurt 3 tablespoons low-fat buttermilk 2 tablespoons low-fat mayonnaise 1 tablespoon Dijon mustard 1 garlic clove 1 jalapeño pepper, seeded 2 tablespoons fresh chives 2 tablespoons fresh parsley 1/4 teaspoon salt |
Nutritional info per serving
Calories: 235
Total Fat: 7g
Cholesterol: 15mg
Sodium: 614mg
Total Carbs: 35g
Dietary Fiber: 4g
Protein: 10g
Sugar: 9g
Directions
Calories: 235
Total Fat: 7g
Cholesterol: 15mg
Sodium: 614mg
Total Carbs: 35g
Dietary Fiber: 4g
Protein: 10g
Sugar: 9g
Directions
- Preheat oven to 400° F.
- Pierce sweet potatoes with a fork several times. Bake sweet potatoes on baking sheet lined with foil until soft, about 45-55 minutes. Let cool.
- Remove skin from sweet potatoes and combine flesh with 1/2 teaspoon cinnamon and 1/4 teaspoon salt. Let the mixture sit in fridge for 10-15 minutes.
- In a bowl separate and keep the egg whites only.
- In a separate bowl, combine almond meal, panko, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
- Roll about 1 tablespoon sweet potato mixture into a tot shape, douse in egg white mixture, and roll in breading mixture. Place on an oiled baking.
- Once all tots are on baking sheet, spray tots with cooking spray in order to achieve even browning.
- Bake at 400°F for 45 minutes or until they've reached desired crispiness, flipping tots halfway through.
- For the dressing, combine all ingredients in a food processor. Serve immediately.
