Crispy, tender, and loaded with a sweet cinnamon flavour, these baked sweet potato tots make a really perfect gluten-free and vegan snack!
I’m pretty constructive I didn’t have my first type of sweet potatoes until I started learning blogs as quickly as additional in 2010. I grew up consuming a considerable quantity of widespread potatoes since my family is European and they also moreover had been one among many few veggies I’d actually eat as a toddler, nonetheless sweet potatoes had been an oddity to me as quickly as additional in today. Along with avocado, coconut, almond butter, quinoa, hummus, and 90% of the alternative elements I now eat.
Primarily, 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 positively flip her nostril up at my current meals picks as appropriately. Nonetheless that’s most positively an exquisite topic considering I went by way of a fairly prolonged half the place my idea of a high quality meal involved blue packing containers and golden arches. Hmmm hmm. of what I converse. Nonetheless I digress!
Sweet potatoes.
I in truth couldn’t inform you what my first experience with them was like (meaning I didn’t exactly have a Pure Essences second), nonetheless it positively ought to have been an exquisite one considering I’ve saved them spherical to this very day.
The one topic is that I normally eat my sweet potatoes sweet. Like with maple syrup. And cinnamon. Usually only a bit bit bit almond butter thrown in there as appropriately. I’ve by no means had the prospect to try a kind of sweet potato casseroles that are topped with toasted marshmallows, nonetheless I’ve a method I’d revenue from these as appropriately. I counsel, I will have walked away from the blue packing containers and golden arches, nonetheless 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 want to debate this recipe and the big headache that it gave me, nonetheless we’re going to anyhow. Just for you.
The texture was the problem. I couldn’t get them to come back again once more as soon as extra out the best way by which by 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 just some spoonfuls of coconut flour — a magic little ingredient that solves all of life’s elements. Okay, most definitely not. Nonetheless it solved this one. Not solely did it soak up the extra moisture and help these tots agency up, nonetheless it positively 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, nonetheless decided to swap it out with almond meal for no completely 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 a substantial amount of time with these tots? Hmmm hmm. Nonetheless principally, they’re sweet and cinnamony pillows of sweet potato goodness, and they also 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 further water.
- Use a fork or potato masher to mash the sweet potatoes until no chunks preserve. Add coconut flour and cinnamon, mixing appropriately to verify it is completely 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 variety.** 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 stage out golden brown and desired stage of crispness is reached.
Notes
* This can be completed 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.
** Chances are high you will very properly make them any variety you want, merely make certain 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
