“Sonic has Sweet Potato Tots! THEY’RE SO GOOD!!”
I can’t remember the last time I’ve seen The Man so excited. It’s adorable. Except that any violation of my no-fast-food rule results in two things…1) Shunning and Constant Ridicule, and 2) The Obsessive Need to One-Up This Madness.
I was not to be outdone by a nasty-ass drive-in deep fryer and what I sincerely doubt are real sweet potatoes.
ZOMG THEY’RE SO GOOD!!
I had a little boo-boo and spent the better part of Sunday at the ER. For the last 3 days I’ve been completely out of it, aka, had the perfect excuse to lay around and do nothing. Yay for blessings in disguise!
Until you wreck your car at 5:30am. Stupid Karma.
It’s OK, though, ‘cuz I got me some Sweet Potato Tots.
2 Large Yams or Sweet Potatoes
1 t Salt
2 T Arrowroot Powder
1/4 c Olive Oil, for frying (more as needed)
Cut the yams into large chunks, place in a stockpot, and cover with water. Bring to a boil and allow to simmer until soft but not mushy (think soft but still not soft enough to be edible…if that even makes sense…)
Drain the yams and place into a food processor. Pulse until they are grated but be careful not to make a puree. Transfer to a bowl and add the salt, eggs, and arrowroot powder.
Heat the oil in a heavy pan over medium-high heat. Form quarter-sized balls from the yam mixture and drop into the oil. Cook for about 1.5-2 minutes on each side and turn. Transfer to a baking sheet. When all of your mixture is done frying, bake the tots at 350 degrees for 30 minutes.