- 4 medium sweet potatoes
- 1 cup grated parmesan cheese
- salt and black pepper
- 1 clove garlic, grated
- 2 cups bread crumbs
- 2 teaspoons chipotle or regular chili powder
- extra virgin olive oil, for brushing
- 4 tablespoons salted butter
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh sage
2. 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.
3. Combine the Panko and chili powder in a shallow bowl. Line a baking sheet with parchment paper.
4. 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.
To Make Ahead: the tots can be made up to 4 days ahead of time. To warm, just place the tots on a baking sheet and warm in a 400 degree oven for 10-15 minutes. Serve as directed.
To Freeze: bake the tots as directed through step 5. Allow to cool, then freeze on a baking sheet for 1-2 hours, until frozen. Transfer to a freezer safe container and freeze for up to 4 months. To warm, bake the frozen tots at 400 degrees for 15-20 minutes, until warmed throughout. You can drizzle the tots in herb butter before of after freezing, it doesn’t matter.