MMmmmmmm…. Sweet potatoes! I love ’em in any form, but this recipe was a new one for me. Based upon this post at Fab Frugal Food, it is not only delicious, but also easy to make and freezer-friendly!
I started out with 4 potatoes.
I sliced them up so they would fit into the food processor, but I didn’t peel them. It is too much work and I kinda like the skins.
Slowly, they were jammed into the food processor to be shredded.
FYI, I doubled the recipe right off the top. It made for a LOT of shredded potatoes.
Then, I baked the shreds in the oven to dry them out a bit.
While they baked, I gathered together some spices. I also found some cornstarch and flour to help bind the lil’ tots together.
When the shreds were a little drier, I threw them into a (much bigger!) bowl with the seasonings.
John helped out by shaping the potato-spice mixture into little golf-ball sized tots. We froze some just like that, and the rest we fried in coconut oil.
Wow, wow, wow… and I am not talking about my lack of photography skills! These little suckers were deeeeelish. Bigger than traditional tater tots, and a bit sweet, these hit the spot. Having a bunch ready to defrost and eat later is a bonus, too!
This post was featured on Tasty Tuesday at 33 Shades of Green!