Sweet Potato and Carrot “Tots”

You can never have too many side dish recipes, so give Sweet Potato and Carrot “Tots” a try. For 36 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 2g of fat, and a total of 88 calories. This recipe serves 6. If you have smoked paprika, onion powder, mozzarella cheese, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 966 would say it hit the spot. It is brought to you by Skinny Taste. From preparation to the plate, this recipe takes around 40 minutes. Overall, this recipe earns a solid spoonacular score of 65%. If you like this recipe, take a look at these similar recipes: Sweet Potato Tots, Sweet Potato Tater Tots, and Sweet Potato Zucchini Tots + Video.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375 degrees and lightly spray a sheet pan with olive oil. Set aside.Cut sweet potato and carrot into 3 or 4 large chunks. Place them in a food processor fitted with a metal blade and process until finely chopped into rice-size pieces.Heat a large skillet over medium heat, spray the pan with oil and add the chopped vegetables. Cook, stirring for 5 minutes, until softened. Transfer to a large bowl with the egg, panko, mozzarella, onion powder, garlic powder, smoked paprika, salt and pepper and stir with a spatula to ensure it is evenly combined.With your hands, gently form sweet potato-carrot mixture into small rectangular pieces, pressing and rolling them firmly together about 1 tablespoon each. Evenly space them on prepared sheet pan, spray with olive oil and bake for 10 minutes. Remove from oven, using your hands or small spatula, flip each over, put them back in the oven and bake for 10-12 more minutes, or until brown and crisp. Makes 30 tots.

 

Step by step:

1. Preheat oven to 375 degrees and lightly spray a sheet pan with olive oil. Set aside.

2. Cut sweet potato and carrot into 3 or 4 large chunks.

3. Place them in a food processor fitted with a metal blade and process until finely chopped into rice-size pieces.

4. Heat a large skillet over medium heat, spray the pan with oil and add the chopped vegetables. Cook, stirring for 5 minutes, until softened.

5. Transfer to a large bowl with the egg, panko, mozzarella, onion powder, garlic powder, smoked paprika, salt and pepper and stir with a spatula to ensure it is evenly combined.With your hands, gently form sweet potato-carrot mixture into small rectangular pieces, pressing and rolling them firmly together about 1 tablespoon each. Evenly space them on prepared sheet pan, spray with olive oil and bake for 10 minutes.

6. Remove from oven, using your hands or small spatula, flip each over, put them back in the oven and bake for 10-12 more minutes, or until brown and crisp. Makes 30 tots.

Nutrition Information:

covered percent of daily need