Crispy, tender, and loaded with a sweet cinnamon flavour, these baked sweet potato tots make a perfect gluten-free and vegan snack!
I’m pretty constructive I didn’t have my first pattern of sweet potatoes until I started learning blogs as quickly as further in 2010. I grew up consuming an extreme quantity of widespread potatoes since my family is European they normally moreover had been one among many few veggies I would really eat as a toddler, nevertheless sweet potatoes had been an oddity to me as quickly as further in as of late. Along with avocado, coconut, almond butter, quinoa, hummus, and 90% of the other components I now eat.
In fact, my weight low cost program underwent such a dramatic shift over time that the earlier me wouldn’t even acknowledge the model new me… and he or she’d most really flip her nostril up at my current meals choices as appropriately. Nonetheless that’s most really an excellent state of affairs considering I went through a fairly prolonged half the place my considered a high quality meal involved blue packing containers and golden arches. Hmmm hmm. of what I converse. Nonetheless I digress!
Sweet potatoes.
I honestly couldn’t inform you what my first experience with them was like (meaning I didn’t exactly have a Pure Essences second), nevertheless it really ought to have been an excellent one considering I’ve saved them spherical to this very day.
The one state of affairs is that I typically eat my sweet potatoes sweet. Like with maple syrup. And cinnamon. Typically only a bit bit bit almond butter thrown in there as appropriately. I’ve certainly not had the prospect to aim a kind of sweet potato casseroles which may be topped with toasted marshmallows, nevertheless I’ve a way I’d revenue from these as appropriately. I like to recommend, I will have walked away from the blue packing containers and golden arches, nevertheless the sweet tooth in me will not ever die. Ever. Which is why it’s no shock that I’d toss cinnamon and sugar into some tater tots…
I don’t really need to discuss this recipe and the huge headache that it gave me, nevertheless we’re going to anyhow. Just for you.
The texture was the problem. I couldn’t get them to return again once more as soon as extra out the way in which during which throughout which whereby I wanted them to, and all my batches turned out each too crumbly or too moist. Sorry for the psychological image — I wanted to go there.
The important issue was a few spoonfuls of coconut flour — a magic little ingredient that solves all of life’s components. Okay, likely not. Nonetheless it solved this one. Not solely did it soak up the extra moisture and help these tots agency up, nevertheless it really moreover added a fragile coconut flavour that pairs fantastically with the sweet potato and cinnamon.
I was initially going to take advantage of breadcrumbs contained within the coating, nevertheless decided to swap it out with almond meal for no absolutely fully totally different set off than the reality that I have to experiment and I wanted to see what I’d end up with.
The result is a gluten-free sweet potato tot that’s tender on the inside and barely crispy on the pores and pores and pores and skin. The additional dominant cinnamon flavour is accented completely by the subtler flavours of coconut and almond, with a slight contact of caramel from the coconut sugar. Can you inform I spent quite a lot of time with these tots? Hmmm hmm. Nonetheless principally, they’re sweet and cinnamony pillows of sweet potato goodness, they normally moreover could also be my newest obsession. Hope you are eager on them too!
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Baked Cinnamon Sugar Sweet Potato Tots
Full Time:
50 minutes
Yield:
12 – 16 tots 1x
Instructions
- Carry a medium-sized pot of water to a boil. Add cubed sweet potatoes and boil for quarter-hour, until tender. Drain appropriately and shake off any extra water.
- Use a fork or potato masher to mash the sweet potatoes until no chunks preserve. Add coconut flour and cinnamon, mixing appropriately to ensure it is absolutely included. Put apart.*
- In a small bowl, put collectively coating by combining almond meal, coconut sugar, cinnamon, and salt. Put apart.
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Use a tablespoon to scoop out sweet potato mash and roll it between your arms to create a small cylindrical kind.** Swap to the bowl that accommodates the coating, and roll it spherical to guarantee that it’s evenly coated, pressing gently. Swap to baking sheet and repeat with remaining mash.
- Bake for 30-40 minutes, rotating on the halfway mark, until coating begins to degree out golden brown and desired stage of crispness is reached.
Notes
* This can be achieved ahead of time and saved contained within the fridge until wished. Mine obtained correct proper right here out to comparatively lower than 1 1/2 cups mashed.
** It is attainable you will very successfully make them any kind you want, merely ensure that they’re all uniform in dimension to guarantee that they put collectively dinner evenly.
- Prep Time: 20 minutes
- Cook dinner dinner dinner dinner Time: half-hour
