Sweet Potato TotTine
The recipe Sweet Potato TotTine can be made in about 1 hour and 45 minutes. This main course has 4951 calories, 25g of protein, and 522g of fat per serving. For $6.31 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up red onion, white vinegar, fresh parsley, and a few other things to make it today. This recipe from Foodnetwork has 164 fans. Overall, this recipe earns a pretty good spoonacular score of 59%. Similar recipes include Twice Baked Sweet Potato Potato Skins with Pecan Streusel (akan Individual Sweet Potato Casserole), Sweet Potato and Sausage Stew: End World Hunger One Sweet Potato at a Time, and Sweet Potato Onde Onde (Sweet Potato Glutinous Rice Balls).
Servings: 4
Preparation duration: 45 minutes
Cooking duration: 60 minutes
Ingredients:
2 cups good-quality beef stock
1 teaspoon whole black peppercorns
1 package white cheese curds
5 tablespoons all-purpose flour
Chopped fresh parsley, for garnish
2 cloves garlic, minced
3 tablespoons granulated sugar
2 tablespoons kosher salt
Kosher salt and freshly ground black pepper
8 cups (2 quarts) peanut oil
1 20-ounce package frozen sweet potato tots or puffs
1 medium red onion, sliced
5 tablespoons unsalted butter
1 cup white vinegar.jpg)
Equipment:
sauce pan
kitchen thermometer
deep fryer
dutch oven
whisk
paper towels
bowl
Cooking instruction summary:
Watch how to make this recipe. For the pickled red onions: Bring the vinegar, sugar, salt, peppercorns and 1 cup water to a simmer in a saucepan. Put the onion slices in a heatproof container and pour the hot vinegar mixture over them. Let sit for at least 1 hour before serving. For the sweet potato tottine: In a deep fryer or large Dutch oven, heat the oil until a deep-fry thermometer inserted in the oil registers 375 degrees F. Meanwhile, heat the beef stock in a saucepan until slightly simmering. In a separate small saucepan, melt the butter over medium-low heat. Once the bubbling subsides, add the garlic and cook until fragrant, about 30 seconds. Add in the flour while whisking vigorously to prevent clumps. Cook for 2 minutes. Slowly add in the hot stock while whisking. Bring to a simmer and season with salt and pepper. Fry the tots in batches in the hot oil until golden brown, about 5 minutes. Remove and let drain on paper towels. Add the tots to a bowl, place the cheese curds on top, cover in a ladleful of gravy and top with pickled red onions and fresh parsley.
Step by step:
1. Watch how to make this recipe.
2. For the pickled red onions: Bring the vinegar, sugar, salt, peppercorns and 1 cup water to a simmer in a saucepan.
3. Put the onion slices in a heatproof container and pour the hot vinegar mixture over them.
4. Let sit for at least 1 hour before serving.
5. For the sweet potato tottine: In a deep fryer or large Dutch oven, heat the oil until a deep-fry thermometer inserted in the oil registers 375 degrees F.
6. Meanwhile, heat the beef stock in a saucepan until slightly simmering. In a separate small saucepan, melt the butter over medium-low heat. Once the bubbling subsides, add the garlic and cook until fragrant, about 30 seconds.
7. Add in the flour while whisking vigorously to prevent clumps. Cook for 2 minutes. Slowly add in the hot stock while whisking. Bring to a simmer and season with salt and pepper.
8. Fry the tots in batches in the hot oil until golden brown, about 5 minutes.
9. Remove and let drain on paper towels.
10. Add the tots to a bowl, place the cheese curds on top, cover in a ladleful of gravy and top with pickled red onions and fresh parsley.
Nutrition Information:
covered percent of daily need
