For the last few weeks, I’ve got to experience what it’s like to be a “hockey (goalie) mom” while nannying for a family. And goodness gracious, let me tell you, there’s a lot of lugging around bulky gear to a different arena each day. And wondering which rink you’re supposed to be at. And sitting in cold seats. And eavesdropping into other people’s conversation. And intaking all the scents coming from the concession stand and wishing there was actually something healthy there that I could eat.
Thus, my desire to make tater tots was born! Honestly, I’m impressed how these turned out! I was expecting a total fail since I just added ingredients as I went. But the end product has a crisp outside and soft inside. Score! (Hockey reference intended).
After making these, I would highly suggest waiting for the tots to COMPLETELY cool. The flavor intensifies. In fact, eating these on the second day made them taste the best 🙂
Sweet Potato Tater Tots (Paleo)
1 medium sweet potato, peeled and chopped into thick coin slices
1/2 head of cauliflower, chopped into florets
1 tbsp hot sauce
2 tsp garlic powder
1 tsp salt
1/2 cup tapioca flour
1/4 cup coconut flour
Preheat the oven to 400°F and grease a baking pan with oil. Bring a pot of water to a boil and add in sweet potato. Let boil for 5 minutes. Afterwards, remove from the pot with a slotted spoon. Place into a food processor and pulse until the sweet potatoes are in small pieces and starting to turn into mash. Transfer potatoes into a bowl.
Place your cauliflower into the boiling water and also cook for 5 minutes. Afterwards, drain and transfer to a food processor. Pulse until you have cauliflower rice. Measure out 1 cup of cauliflower rice and place in the bowl with the sweet potatoes (save the remaining cauliflower rice for another recipe!)
Stir in the hot sauce, garlic, salt, and egg to the bowl. Add in the flours and mix altogether. Let batter sit for 3 minutes to thicken. Using your hands, roll the batter into individual tater tots and place on the oiled baking sheet. Lightly salt your tater tots. Place in the oven for 10 minutes. Take out, flip over with a spatula, and bake for another 8 minutes. Let cool before eating (tastes best the longer you wait).