Baked Cinnamon Sugar Sweet Potato Tots

Crispy, tender, and loaded with a sweet cinnamon flavour, these baked sweet potato tots create an ideal gluten-free and vegetarian snack!

The secret was some spoonfuls of coconut flour — a magic very little ingredient that solves all of life’s issues. Okay, not really. however it resolved this one. Not solely did it take in the additional wetness and facilitate these tots arrange, however it conjointly extra a refined coconut flavour that pairs superbly with the sweet potato and cinnamon.

I was originally aiming to use breadcrumbs within the coating, however set to swap it out with almond meal for no different reason than the actual fact that i favor to experiment and that i needed to check what i might find yourself with.

The result's a gluten-free sweet potato tot that’s tender on the within and slightly tender on the skin. The additional dominant cinnamon flavour is accented utterly by the subtler flavours of coconut and almond, with a small bit of caramel from the coconut sugar. are you able to tell I spent loads of your time with these tots? Mmm hmm. however primarily, they’re sweet and cinnamony pillows of sweet potato goodness, and that they could be my newest obsession. Hope you're keen on them too!

Ingredients

• 1 lb. of sweet potatoes (approx. 2 large), peeled and cubed
• 2 tbsp. coconut flour
• 1/2 tsp. cinnamon
• 1/4 cup almond meal
• 1/2 - 1 Tbsp. coconut sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt

Directions

1. Bring a medium-sized pot of water to a boil. Add cubed sweet potatoes and boil for 15 minutes, until soft. Drain well and shake off any excess water.
2. Use a fork or potato masher to mash the sweet potatoes until no chunks remain. Add coconut flour and cinnamon, mixing well to ensure it is fully incorporated. Set aside.*
3. In a small bowl, prepare coating by combining almond meal, coconut sugar, cinnamon, and salt. Set aside.
4. Preheat oven to 400F and line a baking sheet with parchment paper.
5. Use a tablespoon to scoop out sweet potato mash and roll it between your hands to create a small cylindrical shape.** Transfer to the bowl that contains the coating, and roll it around to ensure that it's evenly coated, pressing gently. Transfer to baking sheet and repeat with remaining mash.
6. Bake for 30-40 minutes, rotating at the halfway mark, until coating begins to turn golden brown and desired level of crispness is reached.

Recipe From : http://www.runningwithspoons.com/2015/03/06/baked-cinnamon-sugar-sweet-potato-tots/?utm_content=bufferd9fe2&utm_medium=social&utm_source=pinterest.com&utm_campaign=budgetbytesbuffer