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Sweet Potato-Goat Cheese Tots

Yield Makes about 6 dozen potato tots
From the Kitchen of Heather Disarro,, 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."


  • 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

How to Make It

  1. 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.