Sweet Potato TotTine Recipe

Name: Sweet Potato TotTine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white vinegar; 3 tablespoons granulated sugar; 2 tablespoons kosher salt; 1 teaspoon whole black peppercorns; 1 medium red onion, sliced; 8 cups (2 quarts) peanut oil; 2 cups good-quality beef stock; 5 tablespoons unsalted butter; 2 cloves garlic, minced; 5 tablespoons all-purpose flour; Kosher salt and freshly ground black pepper; One 20-ounce package frozen sweet potato tots or puffs; 1 package white cheese curds; Chopped fresh parsley, for garnish

Servings: persons

1 cup white vinegar
3 tablespoons granulated sugar
2 tablespoons kosher salt
1 teaspoon whole black peppercorns
1 medium red onion, sliced
8 cups (2 quarts) peanut oil
2 cups good-quality beef stock
5 tablespoons unsalted butter
2 cloves garlic, minced
5 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
One 20-ounce package frozen sweet potato tots or puffs
1 package white cheese curds
Chopped fresh parsley, for garnish

1
For the pickled red onions: Bring the vinegar, sugar, salt, peppercorns and 1 cup water to a simmer in a saucepan.
2
Put the onion slices in a heatproof container and pour the hot vinegar mixture over them.
3
Let sit for at least 1 hour before serving.
4
For the sweet potato tottine: In a deep fryer or large Dutch oven, heat the oil until a deep-fry thermometer inserted in the oil registers 375 degrees F.
5
Meanwhile, heat the beef stock in a saucepan until slightly simmering.
6
In a separate small saucepan, melt the butter over medium-low heat.
7
Once the bubbling subsides, add the garlic and cook until fragrant, about 30 seconds.
8
Add in the flour while whisking vigorously to prevent clumps.
9
Cook for 2 minutes.
10
Slowly add in the hot stock while whisking.
11
Bring to a simmer and season with salt and pepper.
12
Fry the tots in batches in the hot oil until golden brown, about 5 minutes.
13
Remove and let drain on paper towels.
14
Add the tots to a bowl, place the cheese curds on top, cover in a ladleful of gravy and top with pickled red onions and fresh parsley.

3188

kcal

Calories

266

Fat

107

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup white vinegar, 3 tablespoons granulated sugar, 2 tablespoons kosher salt, 1 teaspoon whole black peppercorns, and more.

Yes, Sweet Potato TotTine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato TotTine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions