An LFG twist on a classic turns tater tots Plant Paradox friendly for you and your kids. Made with frozen sweet potatoes, they're also super easy. Get the recipe!
Sweet tater tots taste very much like the Ore-Ida classic only I use ingredients from Dr. G's YES list. Frozen riced sweet potatoes provide the base for these tots, so they're very little prep time. I used Bould Canyon brand from Sprouts Farmers Market. If you can't find them, you could also use frozen riced cauliflower.
These gut-friendly tots served with my smokey tot sauce will have your family begging for more!
So why are LFG sweet tater tots better than the old ones? At first glance, maybe Tater Tot ingredients seem harmless. But, classic Tater Tots contain soybean and cottonseed oils. Yuck and yuck! Those cheap oils will hurt your heart and arteries if you make them a regular part of your diet. Additionally, corn flour has toxic, indigestible LECTINS! And autolyzed yeast is just a cheaper version of monosodium glutamate (MSG). For me, that's an instant migraine. No thank you!
Sweet potatoes contain valuable antioxidants that help protect your body from free radical damage and chronic disease. Vitamins A, C, B3, B5, and B6 plus minerals like manganese, potassium, and copper provide a slew of health benefits. Additionally, these orange tuberous roots are rich in fiber and resistant starch to help your microbiome flourish. Both soluble and insoluble fibers are found in sweet potatoes, and can be fermented by good bacteria in your colon. This fermentation creates short-chain fatty acids that fuel cells in your intestinal lining and keep those cells thriving.
I feel good about feeding my kids these healthy sweet potato tots. So, I'm sharing the recipe with you! Let's make them.
The Recipe
LFG Sweet Tater Tots
(1) 10 oz Bag of Frozen Riced Sweet Potato or Cauliflower
1 Pastured Egg
2 T Thrive Coconut Oil/Ghee Blend (or 1 T of each oil)
2 T Sweet Potato Starch
2 T Minced Onion
1 t Garlic Salt
Smokey Tot Sauce
3 T Compliant Mayonnaise
2 T Strained Tomatoes
1/2 t Raw Local Honey
1/4 t Salt
1/4 t Smoked Paprika
1/4 t Clear Liquid Smoke
Instructions
Step 1: Mix Ingredients
In a food processor with dough blade, add all ingredients. Pulse about 5 - 10 times, scraping sides to make sure all ingredients are incorporated.
Step 2: Roll Into Logs and Freeze
Lay two sheets of plastic or wax wrap onto the counter. Divide the sweet potato mixture into two equal halves. Spoon one half onto each sheet. Shape each pile into a long, thin log about one inch wide by 14 inches long. Roll the log up in the wrap so that you have a long uniform compact cylinder. Place the rolled up wraps into the freezer for at least four hours or overnight.
Step 3: Slice and Fry Tots
When the sweet potato logs are frozen solid, take them out of the freezer and unwrap. Cut them into segments about 1 1/2 inch long. Heat coconut or pure olive oil to 320 degrees F. I use a deep fryer because I like the ease of the basket to remove the tots, but you can also use a shallow sauce pan. Just make sure there is enough oil to submerge the tots. Place tots in hot oil and allow to deep fry without disturbing or shaking them. Not handling them in the oil will assure they keep they're recognizable tot shape.
Step 4: Mix the Smokey Tot Sauce
In a small bowl, add all the sauce ingredients and whisk until creamy smooth. Scrape into a serving ramekin.
Plate the hot fried tots and smokey sauce and garnish with cut green onion. ENJOY!
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