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1
For the sweet potato and bacon tots: Boil a pot of salted water.
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2
Add the potatoes and partially cook, about 15 minutes.
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3
Drain the potatoes and set aside.
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4
Meanwhile, add the bacon to a small skillet over medium heat and cook until crisp, about 10 minutes.
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5
Transfer the bacon to a paper-towel-lined plate.
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6
Finely chop the bacon when cooled.
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7
Heat the oil to 300 degrees F in a straight-sided skillet.
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8
When the potatoes are cool enough to handle, shred the potatoes using either a box grater or shredding attachment on a food processor.
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9
Place 4 sheets of paper towels on a countertop.
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10
Dump the potatoes on top of the paper towels and fold the towels over the potatoes.
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11
Squeeze as much moisture out of the potatoes as possible.
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12
(This is the trick to make perfect tater tots; too much moisture will result in little pieces of potato all around your skillet when frying.)
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13
Combine the potatoes with the bacon, flour and 1/2 teaspoon salt.
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14
Mix well to combine.
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15
Form the potato mixture into small logs using a 1 tablespoon measuring spoon.
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16
Working in batches, fry the tots in the skillet until golden brown, 2 1/2 to 3 minutes.
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17
Adjust the heat, as needed, to keep the oil at 300 degrees F. Transfer the tots to a paper-towel-lined plate to strain excess fat.
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18
Sprinkle the tots with salt while still warm.
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19
For the creamy mustard dipping sauce: Combine the mayo, honey and mustard in a small bowl.
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20
Sprinkle the sauce with salt and pepper.
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21
Serve the sweet potato and bacon tots hot with the creamy mustard dipping sauce.
