BAKED SWEET POTATO PARMESAN TATER TOTS
The most good Baked (extra crispy) Sweet Potato cheese potato Tots. Created merely with sweet potatoes, cheese cheese, butter, contemporary herbs, lots of flaky ocean salt and black pepper.
Every home-cured, oven-baked potato tot is delicious and pretty healthy too. The secret? Rolling the mashed sweet potatoes in Panko bread crumbs for a tender on the surface, infatuated the within potato tot. Once the tots square measure out of the kitchen appliance, drizzle with herb butter.
But then, what’s to not love? Oven-baked sweet potato potato tots with herbs, garlic, and butter. And tender Panko bread crumbs, and American state my gosh cheese too! the simplest ingredients all at once in a very cute very little potato tot.
To quickly cook the sweet potatoes I completely LOVE exploitation my instant pot. Rather than preparation the potatoes within the kitchen appliance for associate hour and, I merely throw them into the moment pot for ten minutes. They are available out utterly tender each single time. Exploitation the moment pot to cook vegetables like this can be one amongst my best time-saving tricks.
INGREDIENTS :
- 2 cups Panko bread crumbs
- 2 teaspoons chipotle or regular chili powder
- extra virgin olive oil, for brushing
- 4 tablespoons salted butter
- 4 medium sweet potatoes
- 1 cup grated parmesan cheese
- kosher salt and black pepper
- 1 clove garlic, grated
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh sage
INSTRUCTIONS :
- Preheat the oven to 425 degrees F. Prick the sweet potatoes all over with a fork. Bake directly on the rack until tender, 50-60 minutes. Allow to cool.
- Once cool use your hands to peel away the sweet potatoes skin. It should just easily slip off. Place the potatoes in a medium-size bowl and mash well. Stir in the parmesan cheese, garlic, and a pinch each of salt and pepper.
- Combine the Panko and chili powder in a shallow bowl. Line a baking sheet with parchment paper.
- Scoop about 1 tablespoon of the sweet potato out of the bowl, roll into a cylinder and place on the prepared baking sheet. Repeat with the remaining sweet potato mix. The sweet potato mixture will be wet, don't stress, the shape does not need to be perfect. Roll the sweet potato cylinders in the crumbs to coat and place back on to the baking sheet. Lightly brush/mist each tot with olive oil. Transfer to the oven and bake for 15 minutes, flip and bake another 10-15 minutes or until golden and crisp.
- 5. Meanwhile, melt the butter in a small skillet over medium heat. Add the herbs and cook 30 seconds, until fragrant. Drizzle the butter over the tots. Serve the tots warm, with ketchup and additional herbs, if desired.
INSTANT POT
- 1. Preheat the oven to 425 degrees F. Prick the sweet potatoes all over with a fork. In the bowl of your instant pot, combine the potatoes and 1 1/2 cups water. Cover and cook on high pressure/manual for 10 minutes. Once done cooking, use the natural or quick release function and release the steam. Drain the potatoes.
- 2. Finish as directed above from step 1 on.
