I’ll admit, this is one of those recipes I’ve been developing a while. Normal tater tots are made with the incredibly dry Russet, so they tend to hold together well. Sweet Potatoes and Yams, however have a LOT more moisture in them, so they tend to fall apart. My first attempt ended in random bits of sweet potato shreds all over the oven. The trick to using alternative tubers, is to press as much moisture out of the shreds as possible. That one trick is all it takes to transform inadvertent sweet potato hash browns into tightly packed (and delicious) sweet potato tater tots.
It goes really well with homemade ketchup.
3-4 medium size yams or sweet potatoes (enough to get 3 cups of shreds)
1/4 cup all purpose flour
1/4 cup Parmesan cheese
1 Tsp Salt
Enough oil to fry
Bring a large pot of water to a boil. Add the yams or sweet potatoes with their peels still on and boil for 20 minutes. Transfer out of water and let cool.
Using either a box grater or shredding attachment on food processor, shred enough sweet potatoes to get 3 cups of shreds.
Place 4 sheets of paper towels on your countertop, dump your shreds on top of the paper towel, and fold the towel up over the top of your shreds.
Push on the shreds until you have squeezed as much moisture out of the shreds as possible.
Combine shreds with flour, cheese and salt. Mix well to combine.
Using a 1 Tbs measuring spoon, portion out tater tots, and form into small tater logs.