February 3rd is National Tater Tot Day, and we’ve got a yummy, better-for-you recipe for today as well as for the upcoming Super Bowl Sunday.
Plus, we have more tater tot recipes below.
Before we get to today’s recipe, The Nibble’s Legal Department (tongue in cheek) would like you to know that, although the term is used generically, Tater Tots® is a trademark of Ore-Ida, which invented the little potato bites in 1953 (here’s the history of Tater Tots).
Everyone else should legally call them “potato tots.”
These days, chefs are putting their own spin on the original recipe of seasoned, shredded potatoes with dehydrated onion and salt.
In today’s recipe, Sarah Schlichter, a Registered Dietitian and author of the Bucket List Tummy blog, makes Tater Tots more nutritious by adding equal amounts of spinach and sweet potatoes.
It’s a fun way to “sneak” two nutrient-dense vegetables into a palate-pleaser for kids and adults alike.
Thanks to the North Carolina Sweet Potato Commission for sending us the recipe.
Are sweet potatoes more nutritious than white potatoes?
Sweet and white potatoes are comparable in their calorie, protein and carbohydrate content: around 90 calories, 2 grams of protein and 21 grams of carbs per spud*.
Prep time is 15 minutes; cook time is 30 minutes.
Ingredients For 30-35 Tots
1. PREHEAT the oven to 375°F. While the oven is preheating, microwave the sweet potatoes for 5-6 minutes, or until softened. Let them cool.bOnce sweet potatoes have cooled, separate the pulp from the skin. You can discard skin or save it for another recipe, e.g. roasted and/or stuffed sweet potato skins.
2. PLACE the spinach in a blender or food processor and process until it has a coarse, shredded texture. Mix the sweet potato pulp with the shredded spinach.
3. PREPARE the breading: Mix the bread crumbs, egg, shredded cheese and spices. Add the breading mixture to sweet potato mixture.
4. COVER a baking sheet covered with parchment paper. Shape the batter into Tater Tot shapes (cylinders) and spread over the parchment, spacing about ½-1 inch apart. Bake for 28-30 minutes or until slightly browned on the edges.
*The name “spud,” slang for potato, comes from the digging of soil (creating holes) prior to the planting of potatoes. The word comes from New Zealand English. Around 1845, the name transferred to the tuber itself.
†You can make your own Italian seasoning by combining equal parts basil, marjoram, oregano, rosemary and thyme. Store in an airtight jar.
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