• Home
  • About
    • This IS My Real Job
    • 5 Things I’ve Learned…
  • Beautycounter
    • Become a Beautycounter Consultant: FAQs
  • Contact
  • Recipe Index
  • Travel
  • Amazon Lists
  • Instagram
  • Affiliates
    • Bloglovin
    • Facebook
    • Google+
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

Heather's Dish

Heather's Dish

Sweet Potato Goat Cheese Tater Tots

Share
Pin77
Tweet
77 Shares

HOLY GOODNESS.  Y’all.  Really.  Need.  To.  Make.  These.  Now.

I’m going to be honest here:  making my own tater tots kind of freaked me out big time.  See, I don’t know why but in the same way that I’m unreasonably terrified of baking with yeast, I’m almost equally as scared to do something unfamiliar with potatoes.  Why?  I have no idea, although part of me thinks that since moving to Colorado the altitude has messed with me.  Things that used to be easy like baking chocolate chip cookies, making rice, boiling dried beans and working with potatoes have all turned into gigantic projects that I just can’t seem to get a handle on.  But as I’ve said before, when a craving for tater tots strikes then I pity the fool who stands in the way.

 

Cravings are no joke people.  No joke.

The funniest part about this is the fact that I got myself all worked up for nothing.  Turns out that homemade tater tots are just about the easiest thing in the whole entire world to make.  You have potatoes.  You have a grater.  You have hot oil and salt.  The end.

 

Easy peasy.

One of the best things about making your own tots at home though is that you can get all fancy with the dipping sauce.  I like ketchup as much as the next person, but I’d be lying if I said I didn’t want a little something extra nice for my tots or fries at times.  I may not be a fancy-schmancy girl most of the time, but dippers?  Different story.  I made a simple mixture of a equal parts of sour cream, Greek yogurt, and mayonnaise and then spiced it up with some curry powder, cayenne pepper, salt and black pepper.  Nothing crazy, but definitely fancier than ketchup!

SWEET POTATO GOAT CHEESE TATER TOTS

These tater tots take almost no active time to make and come out with a big finish.  Sweet potatoes and goat cheese make the perfect sweet-creamy-salty bite!

  • 3 small sweet potatoes, washed and peeled
  • 1 small Russet potato, washed and peeled
  • 1/4 cup flour
  • 4 oz goat cheese
  • 4 cups vegetable oil
  • sea salt

Using the fine side of a box grater grate the potatoes.  Drain them as best you can; I wrapped mine in a towel and squeezed out all the liquid I could.  Toss them in a bowl with the flour and goat cheese and mix until well combined.  Wrap the mixture in plastic wrap until it makes two long tubes of potato mixture about 1 foot long and 1 inch in diameter.  Stick in the freezer for about 30 minutes until slightly firm.  Using a sharp knife slice the cylinder into nuggets about 1/2 inch thick; leave on the plastic wrap to make it easier to pull off when putting in the oil.

 

Heat the oil in a heavy-bottom saucepan over low heat until bubbles start to form when you stick a wooden spoon in.  Drop 10-12 tater tots into the oil and fry for about 3-5 minutes until golden brown and crisp.  Remove to a paper towel-covered plate to drain and season immediately with salt.  Work in batches until all of the tater tots are done.

 

Devour!

Now if only I could get that whole yeast/rice/dried beans thing down I think I’d be set!

Share
Pin77
Tweet
77 Shares


82 Comments

Subscribe for the latest.

« Learning to Let Go
Valencia Orange Glazed Sweet Potatoes »

Leave a Reply Cancel reply

You have to agree to the comment policy.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Bianca @ The Pierogie Mama says

    November 11, 2013 at 6:55 pm

    ABSOLUTELY amazing!! So good! I’m going to try baking these next time. Oil burns are no fun.

    Reply
    • Heather says

      November 11, 2013 at 11:57 pm

      I’d love to hear how you baked them next time! Always looking for healthier options 🙂

      Reply
  2. Kara says

    October 7, 2013 at 4:34 pm

    Heather, I made these yesterday and they were amazing! Thanks for the recipe!

    Reply
    • Heather says

      October 7, 2013 at 10:08 pm

      That’s great Kara! I’m so glad you liked them!

      Reply
  3. Brenda says

    September 12, 2013 at 8:28 am

    I understand completely. Since moving to Colorado I can’t seem to be able to bake either.

    Reply
  4. Kerin says

    July 24, 2013 at 3:38 pm

    Sorry if this is really obvious but when you grate the potatoes they are raw?

    Reply
    • Heather says

      July 24, 2013 at 6:34 pm

      Don’t apologize Kerin! I don’t think I said it in the post – yes, you would grate them while they’re raw – just make sure it’s a fine grater so that they can cook all the way through during the frying process!

      Reply
  5. chellie says

    December 22, 2012 at 11:47 am

    I’m making these right now, and having some challenges. When you say freeze til firm, do you mean actually frozen, or almost frozen? Mine have been in the freezer for almost an hour, and they are still quite flexible. They’re falling apart when I cook them.

    Reply
    • Heather says

      December 22, 2012 at 1:31 pm

      Mine were to the point that they were almost frozen all the way through, but you could still cut through them fairly easily with a paring knife.

      I hope they work out for you!

      Reply
  6. Chellies says

    November 10, 2012 at 3:21 pm

    Can you freeze these? I’m hesitant because raw potato usually turns black, but doesnt seem like they would be good reheated. Just wondering.

    Reply
    • Heather says

      November 10, 2012 at 7:41 pm

      to be honest i’m not sure, we ate them all at once! i think sweet potato is a little different, but to be safe i’d wrap them as airtight as possible. and they should be ok reheated in the oven – nice and crisp!

      Reply
  7. Stephie says

    October 10, 2012 at 4:35 pm

    I made these for the family (well, ok my boyfriend made them. I picked out the recipe). They were tasty and addictive. The only thing I found was that they got fully cooked on the outside before they were very hot/cooked on the inside. Luckily the potato is shredded very thinly so it’s not like you’re biting into a raw potato or anything. Thanks for the recipe!

    Reply
  8. Laura says

    September 21, 2012 at 11:34 am

    Ohhhhhh, these sound amazing!!! I LOVE sweet potatoes!!! Any idea how these would work baked instead of fried???

    Reply
    • Heather says

      September 24, 2012 at 9:11 am

      you know, i don’t know how they would turn out baked. i think you’d probably want to brush them with some sort of oil so that they sort of oven-fry to get a crispy exterior, but i’m sure they’d be nice and pillowy on the inside!

      Reply
  9. Catherine says

    June 5, 2012 at 10:57 pm

    In case an one is wondering I got the calorie info per serving for this recipe. There are 209 calories per serving, not including the extra fat from frying.

    Reply
    • Mandi says

      July 12, 2012 at 11:11 am

      Thanks there Catherine for being the ‘Debbie-Downer’ at the party. LOL

      Reply
  10. r6d says

    May 5, 2012 at 1:39 am

    love to try this but could you recommend an alternative to russet potato? I think it’s hard to find it in my area

    Reply
    • Heather says

      May 5, 2012 at 8:20 pm

      hmmm…i would say maybe a yukon gold would be fine? any really starchy potato would work fine!

      Reply
  11. Amber DeGrace says

    April 26, 2012 at 5:26 am

    I made these last night but used all white potatoes since that’s what I had. The goat cheese fried right out in some spots and they were kind of dense but tasty. I think I’ll try coarse grate next time when using white potatoes. I’m excited to tweak this recipe – so many possibilities! Thank you for a great idea.

    Reply
  12. Pam says

    April 12, 2012 at 2:04 pm

    So anyone reading the comments and wondering whether you really have to grate the potatoes with a box grater, or whether you can just do them in your food processor, which is a coarser grate… the answer is, use the box grater. I did mine in the food processor, and it was a MAJOR fail. Also, I would recommend having some extra goat cheese on hand in case if your potatoes are slightly bigger. It seemed like my fail was a combination of coarseness of grate and not enough cheese to hold the potatoes together. It was a hot mess, but the few bits that sort of held together were DELICIOUS! So I’ll definitely try again.

    Reply
    • Heather says

      April 12, 2012 at 3:35 pm

      thanks for bringing that up pam! you’re right, and i should have mentioned it, how necessary it is to use the smaller setting on the box grater. i love my food processor attachment, but i knew that the larger shreds probably wouldn’t cook up as well. i’m glad you liked what you were able to try though!

      Reply
  13. Kate says

    April 10, 2012 at 3:15 pm

    These sound fabulous! I wonder if they would be good baked instead of fried…

    Reply
  14. Cookie and Kate says

    April 9, 2012 at 8:04 pm

    Woah. Woah. That’s all I can think to say to this recipe. Woah.

    Reply
  15. GlutenFreePDX says

    April 9, 2012 at 5:37 pm

    Hi Heather, thanks for the beautiful looking recipe.

    I’m gluten-free, and thought swapping out regular flour for GF flour (Bob’s Red Mill) would be no problem. Well, the tots were a disaster, they just fell apart in the oil! But perhaps the potatoes were too wet, do you need to really dry them out a lot? I used a towel to get a good portion of liquid out, maybe not enough.

    Either way, I failed on this recipe, but would love to make it work someday soon! -ben

    Reply
    • Heather says

      April 10, 2012 at 7:38 am

      hey ben! you know, i hardly ever cook with gluten-free flours, but from my experience that would likely be the issue. i didn’t squeeze every single drop out of my potatoes, which leads me to believe it would be the way gluten-free flours absorb water and stick together.

      i’ll see if i can check with my sister, who’s gluten-free, and find out if she has any suggestions!

      Reply
      • Jenn says

        July 19, 2012 at 12:02 pm

        Did you ever find a solution to this? I plan to try them this weekend with coconut flour and a little sorghum. Hoping it works!

        Reply
        • Heather says

          July 19, 2012 at 4:53 pm

          hey jenn – you know, i never did and haven’t heard back from anyone else. if it works for you this weekend i’d love to know!

          Reply
  16. Cassie says

    April 7, 2012 at 2:18 pm

    I just made these and they turned out awesome! Great simple recipes are always the best.

    Reply
    • Heather says

      April 7, 2012 at 5:26 pm

      That’s great! I’m so glad you liked them!

      Reply
  17. Peggy says

    April 7, 2012 at 6:59 am

    Wondering if these could be baked instead of fried? Anyone try that?

    Reply
    • Heather says

      April 7, 2012 at 10:06 am

      i haven’t, but i *think* it might work if you baked them on a baking rack – that way they could get crispier than if you just put them on a sheet pan. let me know if you find a way to make that work though!

      Reply
  18. Erin says

    April 5, 2012 at 3:02 pm

    I just had sweet potato tater tots for the first time by Alexia, but goat cheese!? yum-o!

    Reply
  19. Brooke says

    April 5, 2012 at 12:00 pm

    About how many does one serving make??

    Reply
    • Heather says

      April 5, 2012 at 12:36 pm

      I’d say there are about 10-15 per serving, and one batch makes around 5 servings or so!

      Reply
      • Elise Hicks says

        April 18, 2012 at 10:39 pm

        Not sure if I’m reading everything right. Does this mean you’ll have more than one one-foot-long plastic wrapped mixture? It says to roll it to one foot long x one inch wide and cut into 1/2 inch pieces. That only makes 24 which would be two servings. Just trying to get prepared for preparation! Thanks.

        Reply
        • Heather says

          April 19, 2012 at 7:42 pm

          sorry, you’re right…it should be two tubes. thanks for catching it!

          Reply
  20. gailllc says

    March 31, 2012 at 5:15 pm

    I literally leapt out of my chair and hustled to the kitchen and made up the dip, because *I had sweet potato fries in the oven!!* It was delicious! Since I like a thinner dipping sauce I diluted with buttermilk (like making ranch dip) which I always have on hand, and spiced it after I had the consistency I wanted. We’ll be making the tots to go with it soon! (goat cheese, what could be bad??)

    Reply
  21. susie says

    March 30, 2012 at 7:13 pm

    Yum! I buy sweet potatoes every week, and we eat them roasted, boring, every week. Ha, not next week!

    Reply
  22. janetha says

    March 29, 2012 at 3:45 pm

    i saw a commercial for sonic’s sweetater tots and have been wanting them. instead, i am making these. asap.

    Reply
  23. Chris @ The Keenan Cookbook says

    March 29, 2012 at 8:05 am

    These look absolutely scrumptious!

    Reply
  24. Sylvie @ Gourmande in the Kitchen says

    March 29, 2012 at 3:58 am

    I need these now!

    Reply
  25. Rhonda says

    March 28, 2012 at 10:05 pm

    I love absolutely everything about this! wow!

    Reply
  26. Brittney says

    March 28, 2012 at 2:22 pm

    Whoa, those look incredible! You’re a genius!

    Reply
  27. Robin Sue says

    March 28, 2012 at 2:07 pm

    Look at you blogging and whipping up so deliciousness! Good for you! I liked your letting go post. Yup let it all go so that you can hold your baby. They will remember you more for the snuggles than the clean bathroom!

    Reply
  28. Amy says

    March 28, 2012 at 2:04 pm

    oh my these look awesome! everything u make does…i would devour these in a second.

    Reply
  29. Yammie @ Yammie's Noshery says

    March 28, 2012 at 12:28 pm

    Oh. My.

    That is all.

    Except… why didn’t I think of this. kbye.

    Reply
  30. Janan says

    March 28, 2012 at 12:18 pm

    These sound (and look) DELICIOUS! Goat cheese and sweet potatoes are two of my favorite things. Any ideas on how to do these in the oven?

    Reply
  31. Juli @ PaleOMG says

    March 28, 2012 at 11:47 am

    I am completely and utterly in love with you. This recipe made my heart skip a beat.

    Reply
  32. Jessica @ How Sweet says

    March 28, 2012 at 11:18 am

    holy freak these look so good.

    Reply
  33. Emilia says

    March 28, 2012 at 11:09 am

    I would never have thought to make my own tater tots, not to mention sweet potato ones, but these look delicious! I love the idea of pairing them with goat cheese, makes them a bit classier, no? 😉

    Reply
  34. Chung-Ah | Damn Delicious says

    March 28, 2012 at 10:58 am

    Oh wow they are easy to make! I don’t know why I’ve been so intimidate by homemade tater tots! And I love that you can use a box grater. I thought I’d have to buy a potato ricer!

    As for the dipping sauces, I totally know what you mean. Ketchup is great but a little garlic aioli never hurt anyone 🙂

    Reply
  35. emily (a nutritionist eats) says

    March 28, 2012 at 10:50 am

    These sound amazing and look SO good. Love the dipping sauce as well, I love sauces like that.

    Reply
  36. Urban Wife says

    March 28, 2012 at 9:19 am

    Sounds like a heavenly combo of goat cheese & sweet potato. Love this!

    Reply
  37. Kim in MD says

    March 28, 2012 at 9:13 am

    These look amazing, Heather. Thanks for taking the mystery out of making tater-tots!

    Reply
  38. Bianca @ Confessions of a Chocoholic says

    March 28, 2012 at 8:42 am

    I’ve never made my own tater tots because I’m intimidated too, but I’m glad you debunked the myth that it is hard to cook at home! Your dipping sauce sounds fantastic, too.

    Reply
  39. Gina @ Running to the Kitchen says

    March 28, 2012 at 8:20 am

    Love these! I made something almost exactly the same but baked them and called them “puffs” instead. Tater tots are kinda more fun 😉

    Reply
  40. Kelli H (Made in Sonoma) says

    March 28, 2012 at 8:15 am

    Wow! These look impressive!

    Reply
  41. Emilie @ Emilie's Enjoyables says

    March 28, 2012 at 8:12 am

    whoa, these look so delicious! I absolutely love goat cheese in my sweet potatoes, I can’t even imagine how great it would be all fried up 🙂

    Reply
  42. Anna @ On Anna's Plate says

    March 28, 2012 at 7:49 am

    Whoa– homemade tater tots?!? You just blew my mind 🙂

    Reply
  43. Jessica J says

    March 28, 2012 at 7:12 am

    Oh yum! I am so making my own tater tots! 🙂

    Reply
  44. Liz @ Tip Top Shape says

    March 28, 2012 at 6:57 am

    Ooohh these look great!!!

    Reply
  45. Whitney says

    March 28, 2012 at 6:24 am

    This looks amazing and I bet the babies would love it! And I already have everything…. Is this acceptable for dinner?

    Reply
  46. Brittany @ Itty Bits of Balance says

    March 28, 2012 at 6:19 am

    Oh goodness. My current breakfast now looks like dirt.

    Reply
  47. Nescett @ bananaoats says

    March 28, 2012 at 5:51 am

    I need these in my life. And I’m also afraid of cooking with yeast. 🙂

    Reply
  48. Katrina @ Warm Vanilla Sugar says

    March 28, 2012 at 5:48 am

    These look freaking fantastic! Awesome idea!

    Reply

Trackbacks

  1. 24 Unexpectedly Awesome Sweet And Salty Combos | Fresh Zombie says:
    October 26, 2015 at 8:04 pm

    […] heathersdish.com […]

    Reply
  2. 24 Unexpectedly Awesome Sweet And Salty CombosViral Building | Viral Building says:
    June 30, 2015 at 8:54 pm

    […] heathersdish.com […]

    Reply
  3. Baked Cauli-Tots - Cupcakes & Kale Chips says:
    June 9, 2014 at 9:30 am

    […] Sweet Potato Goat Cheese Tater Tots from Heather’s Dish […]

    Reply
  4. Top 20 Delicious Sweet & Salty Food Combos | Food Hub says:
    July 7, 2013 at 5:39 pm

    […] Recipe here […]

    Reply
  5. Food – Awesome Sweet And Salty Combos | Everything Cool says:
    June 11, 2013 at 2:22 pm

    […] Recipe here. […]

    Reply
  6. Date Night In: Food of Comfort | vogueandvodka says:
    March 8, 2013 at 1:19 am

    […] Side: Sweet Potato Goat Cheese Tater Tots […]

    Reply
  7. Super Bowl Recipes | liveskinnybliss says:
    January 29, 2013 at 1:52 pm

    […] may not be very ‘Skinny Bliss’  but these Sweet Potato Goat Cheese Tater Tots look unreal.  Would have to think of a way to tie in something creative though if […]

    Reply
  8. Crock Pot BBQ Pork Ribs with a Kick | Healthy Recipe Ecstasy says:
    October 20, 2012 at 11:34 am

    […] across a few slow cooker rib recipes online that seemed too good to pass up. Supplemented with sweet potato and goat cheese tater tots (see my tips page on what not to do when frying) and a summer squash salad to balance out the […]

    Reply
  9. 15 Fall Recipes | A Cedar Spoon says:
    October 14, 2012 at 6:02 pm

    […] Sweet Potato Goat Cheese Tater Tots These look awesome! Goat cheese and sweet potatoes..must try! […]

    Reply
  10. 15 Fall Recipes « A Cedar Spoon. says:
    September 3, 2012 at 3:01 pm

    […] Sweet Potato Goat Cheese Tater Tots These look awesome! Goat cheese and sweet potatoes..must try! […]

    Reply
  11. You Win Some, You Lose Some: A Lesson in Ribs and Tater Tots | Healthy Recipe Ecstasy says:
    June 22, 2012 at 9:18 am

    […] oil. I spent 45 minutes grating potatoes for the Sweet Potato Goat Cheese Tater Tots (recipe at Heather’s Dish and major props to Heather for the amazing idea). The grating was not quite as easy as I thought […]

    Reply
  12. You Win Some, You Lose Some | Healthy Recipe Ecstasy says:
    June 14, 2012 at 8:01 am

    […] oil. I spent 45 minutes grating potatoes for the Sweet Potato Goat Cheese Tater Tots (recipe at Heather’s Dish and major props to Heather for the amazing idea). The grating was not quite as easy as I thought […]

    Reply
  13. Top 5 Pinterest Recipes… Just Add Coconut Oil | Coconut Oil Cooking says:
    May 17, 2012 at 1:24 pm

    […] Sweet Potato Goat Cheese Tater Tots  Toss the vegetable oil and use coconut oil instead. My mouth is seriously watering! […]

    Reply
  14. savory saturday | the classy eclectic. says:
    April 14, 2012 at 2:03 pm

    […] from heather’s dish Share this:TwitterFacebookLike this:LikeBe the first to like this […]

    Reply
  15. Friday Fun! April 13, 2012 says:
    April 13, 2012 at 2:38 pm

    […]  And what could make them better than making them out of sweet potatoes and goat cheese, like these from Heather’s dish.  Now I just have to find a way to make them by baking them instead of […]

    Reply
  16. Three Great Things & One Bad | bananaoats says:
    April 6, 2012 at 4:40 pm

    […] Heather’s page last week in Five for Friday. If you missed it you must must must go checkout this recipe.  It’s life changing.  Trust […]

    Reply
  17. What I’m Loving Lately. | How Sweet It Is says:
    April 6, 2012 at 5:00 am

    […] Sweet potatoes + goat cheese = tater tots? This just equals me going ballistic. I don’t think I even care about regular tater tots (though they are one of my husband’s faves) and now they are all I can think about. […]

    Reply

Subscribe



Featured on BlogHer.com




Instagram

POPSUGAR Select PLUS

You might also like…

Roasted Tri-Color Pepper and Toasted Pecan Pesto

ChefMom Sunday

It's All About Owl City Radio

Beer Thirty

Flourless Emergency Chocolate Mug Cake

Copyright © 2022 · Heather Disarro · All Rights Reserved

Copyright © 2022 · Heather's Divine Theme on Genesis Framework · WordPress · Log in