Clean Eat Recipe :: Sweet Potato Tots

I have been dreaming of sweet potato tots for a while now. Remember your mother making you regular potato tots as a child? Oh the memories that holds for me! Now, you can continue those memories but in a healthy, slow-burning carbohydrate sorta-way. The perfect (and somewhat portable) side dish to your lunchtime or dinnertime meal. These will be perfect for your Fourth of July barbeque!

 

Ingredients: 

1 lb sweet potatoes - skin ON, shredded (use the large holes on your grater)

1 medium yellow onion, shredded and liquid drained

2 TBSP oat flour (can also substitute the gluten-free oat flour variety)

1 TSP mexican chili powder

1/2 TSP garlic powder

1/2 TSP ground mustard

1/2 TSP sea salt

1/2 TSP coarse ground black pepper

2 large egg whites

Directions:

1. Preheat oven to 375 degrees F.

2. Using the large holes of your cheese grater, shred 1 lb of sweet potatoes.

3. Using the large holes of your cheese grater, shred a medium yellow onion. Drain the liquid from the onion, pat dry.

4. Combine sweet potatoes, onion, oat flour, Mexican chili powder, garlic powder, sea salt and black pepper in a bowl, stirring with a spoon to ensure it is mixed.

5. Add egg whites to sweet potato mixture.

6. Using your hands, shape mixture into small tots/balls approximately 3/4" in diameter.

7. Place on baking sheet sprayed with olive oil and bake until crispy, approximately 22-25 minutes.

Makes 40 tots. 

Serving size = 10 tots

Mets:

Calories: 144

Protein: 6g

Carbs: 31g

Fats: 0g

Sugars: 5g

Sodium: 284mg

He&She Tip: These will NOT be as crunchy as traditional potato tots since those are fried. Keeping the skin on in this recipe will increase the texture of the tots.

Enjoy!

Tiffany