When I was in Wisconsin this past September, the Grumpy Troll in Mt. Horub had these wonderful sweet potato tots. Like regular potato tots but made with sweet potatos. I thought that would make a great Thanksgiving dish. So I set out to create my own. Here is the recipe.
Ingredients:
2 medium sized yams (I used red garnets) that came to about 4 cups shredded.
1/2 tsp cinnamon
1/4 tsp cardamom
1/8 - 1/4 cup brown sugar (I wasn't so precise about this)
1 cup mini-marshallows
Stir all the above together to mix well.
Microwave 2 minutes to melt the mini-marshallows. stir half way through
Allow to cool.
Now the difficult part. Form balls of the shredded yam mix with your had and squeeze, squeeze, squeeze as much of the liquid out as you possibly can. Set carefully into 375 degree oil. I used a canola oil. Deep fry for about 1 1/2 minutes until brown. Allow to dry on paper towel. Makes 15 - 20 tots.
These are labor intensive but really really good.
I would like to figure out how to make them a bit smaller. Or possibly keep the size and come up with different dips.
Ingredients:
2 medium sized yams (I used red garnets) that came to about 4 cups shredded.
1/2 tsp cinnamon
1/4 tsp cardamom
1/8 - 1/4 cup brown sugar (I wasn't so precise about this)
1 cup mini-marshallows
Stir all the above together to mix well.
Microwave 2 minutes to melt the mini-marshallows. stir half way through
Allow to cool.
Now the difficult part. Form balls of the shredded yam mix with your had and squeeze, squeeze, squeeze as much of the liquid out as you possibly can. Set carefully into 375 degree oil. I used a canola oil. Deep fry for about 1 1/2 minutes until brown. Allow to dry on paper towel. Makes 15 - 20 tots.
These are labor intensive but really really good.
shredded yams |
mixed with mini-marshallows |
the tots |