Crispy Parmesan Tots (Print Version)
# Ingredients:
→ Base
01 -
1 clove garlic, finely grated
02 -
1 cup parmesan cheese, shredded
03 -
4 medium-sized sweet potatoes
04 -
Black pepper and kosher salt to taste
→ Coating
05 -
2 tsp chili powder (regular or chipotle)
06 -
A brushing of extra virgin olive oil
07 -
2 cups of Panko breadcrumbs
→ Herb Butter
08 -
2 tsp sage, chopped
09 -
2 tbsp fresh thyme, whole leaves
10 -
4 tbsp salted butter
11 -
1 tbsp parsley, freshly chopped
# Instructions:
01 -
Set your oven to 425°F (220°C) and heat it up. Use a fork to poke the sweet potatoes in several places. Place them right on the rack to bake for 50-60 minutes until they're soft. Allow them to cool fully before moving on.
02 -
Peel off the skins from the cooked sweet potatoes. In a medium-sized bowl, mash them thoroughly and mix in parmesan, grated garlic, and a little salt and pepper.
03 -
Mix Panko breadcrumbs with chili powder in a shallow dish. Cover a baking sheet with parchment paper.
04 -
Scoop around 1 tablespoon of the sweet potato mixture, mold it into a cylinder shape, and arrange them on the lined baking sheet. Do the same with the rest of the mixture. Don’t worry if they’re not perfectly formed—the mixture will be sticky.
05 -
Coat each sweet potato piece in the Panko mix, making sure they’re evenly covered, and place them back onto the baking sheet. Brush or lightly spritz them with olive oil. Bake for 15 minutes, flip, then continue baking another 10-15 minutes until crispy and golden.
06 -
As the tots bake, heat the butter in a small pan at medium heat. Toss in the fresh herbs and cook, stirring gently, until they smell great—about 30 seconds.
07 -
Pour the herb butter over the warm tots. Put them on the table while still hot, with ketchup on the side and more fresh herbs, if you’d like.
# Notes:
01 -
The sweet potato mixture will feel sticky but bakes into a crispy finish.
02 -
For added crispiness, bake the tots on a wire rack atop the baking sheet.