Yummy!
Ingredients:
• 3 cups sweet potatoes (yams, parsnips, rutabaga, turnips also work)
• 1 cup grated raw parmesan cheese, plus more for rolling tots in
• salt and pepper to taste (or add other spices like rosemary, thyme, cinnamon).
Directions:
• Peel and quarter sweet potatoes
• Steam or roast them until just starting to get tender, but not cooked through
• In a food processor, pulse sweet potato until small crumbles form
• In a bowl combine sweet potatoes and cheese, mash together with your hands until well combined
• Form into balls (I used this tool to get uniform balls) and roll in parmesan until lightly coated
(see video - I used pulverized pork rinds for crispier texture)
• Place onto cookie sheet and bake at 425* for 10-15 minutes, turning every 5 minutes to cook evenly on all sides
• These freeze very well, but freeze after rolling into balls — do not bake first
• I freeze them on a cookie sheet until firm and then place into a freezer bag