Loaded Sweet Potato Tots

1. 1

   Bring a large pot of water to boil and add a pinch of salt.

2. 2

   Add the chunks of sweet and regular potatoes and reduce the heat to a gentle boil.

3. 3

   Cook until still firm, but slightly starting to cook a little, about 5 minutes.

4. 4

   Drain and set aside to cool.

5. 5

   Using the grater attachment of a food processor or a box grater, shred the potatoes.

6. 6

   In a large bowl, gently combine the shredded potatoes with the chorizo, olives, almonds, paprika and salt, to taste.

7. 7

   Add one inch of canola oil in a wide skillet or pot and heat until it reaches a temperature of 340 degrees.

8. 8

   While the oil is heating, shape the tots using your hands into small little logs or rounds (can be done ahead of time and frozen, if desired).

9. 9

   Fry the tots without crowding the pan, turning after a couple of minutes to make sure they are not burning.

10. 10

    If they are starting to burn, adjust the heat accordingly.

11. 11

    Cook until crispy and golden, 4-6 minutes total.

12. 12

    Drain on paper towels and immediately season with a pinch of salt.

13. 13

    Repeat until all of the tots are fried.

* Per serving · 4 servings · Values may vary.

No additional tips available.