Sweet Potato and Carrot Tots
Ingredients
-
1
large
sweet potato, peeled
-
½
pound
sweet potato, peeled
-
1
large
carrot, peeled
-
¼
pound
carrot, peeled
-
1
large
egg, lightly beaten
-
½
cup
whole wheat panko breadcrumbs
-
2
tablespoons
whole wheat panko breadcrumbs
-
¼
cup
grated mozzarella cheese
-
1
teaspoon
kosher salt
-
to taste
freshly ground black pepper
-
1
teaspoon
onion powder
-
1
teaspoon
garlic powder
-
¼
teaspoon
smoked paprika
-
as needed
olive oil spray
Instructions
- Preheat the oven to 375°F and prepare a sheet pan with olive oil spray.
- Cut the sweet potato and carrot into large chunks and process them in a food processor until finely chopped.
- Heat a skillet over medium heat, spray with oil, and cook the chopped vegetables for 5 minutes until softened.
- In a large bowl, combine the cooked vegetables with the egg, panko, mozzarella, onion powder, garlic powder, smoked paprika, salt, and pepper, mixing well.
- Form the mixture into small rectangular pieces, about 1 tablespoon each, and place them on the prepared sheet pan.
- Spray the tops with olive oil and bake for 10 minutes.
- Flip the tots and bake for an additional 10-12 minutes until they are brown and crisp.
Nutrition Facts (estimated)
Servings
6
Calories
98
Total fat
2g
Total carbohydrates
16g
Total protein
4g
Sodium
255mg
Cholesterol
33.5mg
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