When it’s leptin reset day (usually a Saturday), I go all out. That means sweet potato everything, really. I’ve already posted about our sweet potato pancake adventures. Here’s my take on sweet potato tots, based on this muse recipe. I made some changes, adding a shredded cheese blend I had on hand as well as sweet rice flour to act as a binding agent in lieu of gluten-free breadcrumbs.
Sweet Potato Tots
Ingredients 1 3/4 cup sweet potato puree 1 pasture-raised egg 2/3 cup shredded cheese 1 tbs onion powder 1 tbs garlic powder 2 tbs sweet rice flour salt to taste
- Preheat oven to 400 degrees.
- Mix all ingredients in a bowl and form into tots or patties.
3. Bake for 25 minutes or until the outside is crispy and slightly golden brown. The center will stay soft and moist.
4. Serve with Primal Kitchen Mayo, the only mayonnaise that I know of on the market that doesn’t use bad-for-you vegetable oils.