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Sweet Potato and Caramelized Onion Tots

A unique twist on Americas classic Tater Tot!


4 small yams/sweet potatoes, partially boiled (roughly 10 minutes)

1 Onion, diced

Garlic Salt

2 tbl flour, 2 tbl flour extra for rolling

Braggs Olive oil

Oil for frying

Balsamic Sauce, recipe below


In a large frying pan add a little olive oil and your diced onion

Heat over medium and cook, turning often until caramelized

Season with garlic salt

Remove and set aside to cool

When potatoes are cooled, peel and shred

Press liquid out as best as you can

Add into medium bowl

Mix in 2 tbl flour, caramelized onions, pinch of garlic salt

Mix well

Form into tater tots, roll around into flour

Continue with remaining potato

Place in freezer for 10 minutes

Heat oil in frying pan

When oil is hot add in tater tots

Fry on each side for roughly 2 minutes until browned

Remove and drain on paper towel

Serve with dipping sauce

Balsamic sauce:

1 cup FYH vegenaise

1 tbl Dijon mustard

1 tbl of crushed garlic

1 tsp garlic salt

½-1 tbl balsamic vinegar


Combine all ingredients

Marinate in refrigerator for 30 minutes


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