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:

Freshly ground black pepper, to taste

1 large (1/4 pound) carrot, peeled

1 large egg, lightly beaten

1 teaspoon garlic powder

1 teaspoon kosher salt

¼ cup grated mozzarella cheese

1 teaspoon onion powder

½ cup plus 2 tablespoons whole wheat panko breadcrumbs

¼ teaspoon smoked paprika

1 large (1/2 pound) sweet potato, peeled

Equipment:

oven

frying pan

food processor

spatula

bowl

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:

Quickview
112k Calories
4g Protein
2g Total Fat
18g Carbs
21% Health Score
Limit These
Calories
112k
6%

Fat
2g
4%

  Saturated Fat
0.97g
6%

Carbohydrates
18g
6%

  Sugar
6g
7%

Cholesterol
34mg
12%

Sodium
502mg
22%

Get Enough Of These
Protein
4g
9%

Vitamin A
10970IU
219%

Vitamin C
97mg
118%

Vitamin B6
0.36mg
18%

Fiber
3g
14%

Manganese
0.27mg
13%

Folate
52µg
13%

Potassium
381mg
11%

Vitamin E
1mg
10%

Vitamin B2
0.17mg
10%

Vitamin B1
0.14mg
9%

Phosphorus
88mg
9%

Vitamin B5
0.76mg
8%

Vitamin B3
1mg
7%

Selenium
5µg
7%

Vitamin K
7µg
7%

Magnesium
25mg
6%

Calcium
62mg
6%

Iron
1mg
6%

Copper
0.1mg
5%

Zinc
0.69mg
5%

Vitamin B12
0.2µg
3%

Vitamin D
0.19µg
1%

covered percent of daily need
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