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 fashion of sweet potatoes until I started learning blogs once more in 2010. I grew up consuming a great deal of widespread potatoes since my family is European and they also had been one in all many few veggies I might actually eat as a toddler, nevertheless sweet potatoes had been an oddity to me once more in nowadays. Along with avocado, coconut, almond butter, quinoa, hummus, and 90% of the other points I now eat.
In actuality, my weight reduction 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 certainly flip her nostril up at my current meals choices as correctly. Nonetheless that’s most certainly an excellent issue considering I went by means of a fairly prolonged part 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 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 certainly ought to have been an excellent one considering I’ve saved them spherical to this very day.
The one issue is that I typically eat my sweet potatoes sweet. Like with maple syrup. And cinnamon. Usually just a little bit bit almond butter thrown in there as correctly. I’ve not at all had the possibility to try a kind of sweet potato casseroles that are topped with toasted marshmallows, nevertheless I’ve a way I’d benefit from these as correctly. I suggest, 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 want to talk about this recipe and the big 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 come back again out the way in which wherein 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 thing was a few spoonfuls of coconut flour — a magic little ingredient that solves all of life’s points. Okay, most likely not. Nonetheless it solved this one. Not solely did it soak up the extra moisture and help these tots company up, nevertheless it certainly moreover added a fragile coconut flavour that pairs fantastically with the sweet potato and cinnamon.
I was initially going to utilize breadcrumbs inside the coating, nevertheless decided to swap it out with almond meal for no completely different trigger than the reality that I want to experiment and I wanted to see what I might 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 skin. The additional dominant cinnamon flavour is accented fully by the subtler flavours of coconut and almond, with a slight contact of caramel from the coconut sugar. Can you inform I spent loads of time with these tots? Hmmm hmm. Nonetheless principally, they’re sweet and cinnamony pillows of sweet potato goodness, and they also could also be my newest obsession. Hope you are eager on them too!
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Baked Cinnamon Sugar Sweet Potato Tots
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5 from 3 opinions
Creator:
Amanda @ Working with Spoons
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 correctly and shake off any further water.
Use a fork or potato masher to mash the sweet potatoes until no chunks keep. Add coconut flour and cinnamon, mixing correctly to ensure 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 type.** Swap to the bowl that accommodates the coating, and roll it spherical to ensure 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 point out golden brown and desired stage of crispness is reached.
Notes
* This can be completed ahead of time and saved inside the fridge until wished. Mine obtained right here out to relatively lower than 1 1/2 cups mashed. ** You may very well make them any type you want, merely ensure that they’re all uniform in dimension to ensure that they put together dinner evenly.
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