Half Baked Harvest
For when you're craving a slightly healthier tater tot.
3 (about 1 1/2 pounds) medium sweet potatoes
2 tablespoons butter, melted or softened
3/4 cup freshly grated parmesan cheese, plus more for sprinkling
1/2 teaspoon Kosher salt + pepper
1 (6 ounce bag) sweet potato chips, finely crushed
Spicy Sriracha Ketchup
1/2 cup ketchup
2 tablespoons Sriracha (hot chili sauce)
Preheat the oven to 400 degrees. Prick the sweet potatoes all over with fork. Bake directly on the rack until tender, 50-60 minutes. Allow to cool 10 minutes.
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 with the butter; you should have 1 1/2 to 2 cups of mashed sweet potato. Stir in the Parmesan cheese, salt and pepper.
Line a baking sheet with parchment paper.
Place the sweet potato chip crumbs in a shallow bowl. Scoop about 1 small tablespoon of the sweet potato mixture into you hand and roll into a cylinder. The sweet potato mixture will be wet, but this is fine. The shape does not need to be perfect and you can fix it once you have rolled them in the chips. Roll the sweet potatoes in the chips and coat well. If you need to re-shape the cylinders do so now.
Place on the prepared baking sheet. Repeat until all of the sweet potato mixture is gone. Spray the tater tots with cooking spray or brush lightly with olive oil. Bake for 15 minutes and then rotate the pan and bake another 10-15 minutes or until golden and crisp. Remove from oven and let the tots sit 5-10 minutes to firm up. Serve warm with the spicy Sriracha ketchup.
To make the spicy Sriracha ketchup combine the ketchup and the Sriracha in a small bowl and whisk until smooth.