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Sweet Potato & Bacon Tots w/Creamy Mustard Dipping Sauce

Source of Recipe

Bernice


List of Ingredients

Sweet Potato & Bacon Tots w/Creamy Mustard Dipping Sauce


Potato Tots:

salt, to taste
2 large sweet potatoes, unpeeled
2 strips bacon
3 cups vegetable oil
3 heaping tablespoons all-purpose flour

Mustard Dipping Sauce:

2 tablespoons mayonnaise
1 tablespoon honey
1 tablespoon Dijon mustard
salt, to taste
freshly ground black pepper, to taste



Recipe


To prepare the sweet potato tots:

Boil a pot of salted water.

Add the potatoes & partially cook them; about 15 minutes.

Drain the potatoes, then set them aside.

Meanwhile, add the bacon to a small skillet over medium heat & cook until crisp; about 10 minutes.

Transfer the bacon to a paper-towel-lined plate.

Finely chop the bacon when cooled.

Carefully heat the oil to 300ºF in a straight-sided skillet.

When the potatoes are cool enough to handle, shred the potatoes using either a box grater or shredding attachment on a food processor.

Place 4 sheets of paper towels on a countertop.

Dump the potatoes on top of the paper towels & fold the towels over the potatoes.

Squeeze as much moisture out of the potatoes as possible. (This is the trick to make perfect tater tots; too much moisture will result in little pieces of potato all around your skillet when frying.)

Combine the potatoes with the bacon, flour & 1/2 teaspoon salt.

Mix well to combine.

Form the potato mixture into small logs using a 1 tablespoon measuring spoon.

Working in batches, carefully fry the tots in the
skillet until they are golden brown; 2 1/2 to 3 minutes.

Adjust the heat as needed to keep the oil at 300ºF.

Carefully transfer the tots to a paper-towel-lined plate to strain the excess fat.

Sprinkle the tots with salt while still warm.

To prepare the mustard dipping sauce:

Combine the mayonnaise, honey & mustard in a small bowl.

Sprinkle the sauce with salt & pepper.

Serve the sweet potato & bacon tots hot with the creamy mustard dipping sauce.