Linda’s Version of an Air-Fried  Tater Tot – Mashed Sweet Potatoes Meets Shredded Russet Potatoes

For dinner the other night, I made mashed sweet potatoes; and delightfully, we had leftovers, which begged the question “now what do I do with these?” Something fun, different, easy, and oh-by-the-way, an experiment. Thus, air-fried sweet potato tots.   ……

I had about 1-1/4 cups of leftover sweet potatoes, which simply was a baked potato that I mashed with some vegan creamy butter spread and seasoned with salt and pepper. To that, I added about 3 cups shredded russet potato (2 medium-sized potatoes). Since I had the hand-shredder out, I shredded one small-medium sized white onion. Tossed in some additional salt and pepper to taste, about a tablespoon of flour, and began shaping my tots, using my small ice cream scoop.

On the first batch, I formed them, tossed them is a scant amount of flour, spritz with olive oil spray and air-fried at 390 degrees Fahrenheit for 6 minutes, then reduced to 360 degrees Fahrenheit for an additional 12 minutes. Halfway through, I turned them over. Now, admittedly, since they were freshly made, some stuck to the bottom of the fryer rack. I was able to pull them off and fix them so it was not noticeable; but it was an extra step.

So, I froze the rest of them and then repeated the frying stage. Perfection! The shredded potato was discernible amidst the creaminess of the sweet potato. The outside was crisp and crunchy. Positively delectable.

Note: I would adjust just one thing, however, in the future. I would add a little bit more shredded potato. Also, maybe add some cayenne, just for a kick.

*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s). I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. Linda