From the Kitchen of Heather Disarro, heathersdish.com, Little Rock, AR
"I serve this with a simple mixture of equal parts sour cream, Greek yogurt, and mayonnaise spiced up with curry powder, ground red pepper, salt, and pepper."
Makes about 6 dozen potato tots
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2 large sweet potatoes, peeled
1 medium-size russet potato, peeled
1 (4-oz.) goat cheese log, softened
2 tablespoons all-purpose flour
1 tablespoon grated sweet onion
1 teaspoon table salt
1/2 teaspoon black pepper
4 cups vegetable oil
Fine sea salt
Grate sweet potatoes and russet potato into a bowl using small holes of a box grater. Pat potatoes dry with paper towels. Stir together grated potatoes, goat cheese, flour, onion, table salt, and black pepper until well blended. Divide mixture into 4 equal portions; shape each portion into a 12- x 1-inch log. Wrap both portions in plastic wrap, and freeze 30 minutes or until slightly firm. Unwrap dough, and cut each dough log into about 15 (3/4-inch-thick) slices. Heat vegetable oil in a heavy saucepan over medium-low heat to 330°. Fry potato slices, in batches, 3 to 5 minutes or until golden and crisp. Drain on paper towels. Immediately sprinkle potato tots with fine sea salt.