Sweet Potato Tots with Homemade Stevia Ketchup

Sweetly Stevia
    8 - 12 people
    00h 20
    00h 40

    There's nothing better than the sweet and savory taste of sweet potatoes in the summertime. But what if we told you there was something better? Our latest recipe for homemade stevia ketchup is a MUST PAIR with these delicious sweet potato tots! They are guaranteed to rock your world with their creamy center, crunchy shell, and sweet dipping sauce. Your favorite boardwalk snack just got better with healthy stevia-sweetened ketchup! 

    Calories: 52

    Meal Type

    • Main Meal
    • Sides
    • Dressings And Sauces
    • Snacks

    Seasons

    • Summer
    • Autumn

    Nutrition Facts

     

    For the Tots:

     

     

     For the Ketchup:

     

    Ingredients

    • For the Tots:
    • 2 large Sweet potatoes
    • 2 Eggs
    • 1/2 cup Flour
    • 1/2 teaspoon Sea salt
    • 1/2 teaspoon Paprika
    • 1/2 teaspoon Garlic powder
    • 6 cups Oil of choice for frying
    • For the Ketchup:
    • 1 tablespoon Olive oil
    • 1 medium Onion
    • 2 Garlic cloves
    • 1/2 teaspoon Ginger
    • 1/2 teaspoon Crushed red pepper
    • 1/4 teaspoon Allspice
    • 2 tablespoons Tomato paste
    • 1, 28-ounce can Whole tomatoes
    • 1/4 tablespoon, 3 packets, or to taste Sweetly Stevia
    • 1/4 cup Apple cider vinegar

    Directions

    For the Tots:

    1. Fill a large pot with water and bring to a boil. Add both sweet potatoes whole and cook for about 15 minutes.
    2. Let the potatoes cool enough to handle and then grate them with a cheese grater.
    3. Combine the potato and eggs in a medium-sized bowl using a fork.
    4. Combine flour, salt, paprika, and garlic powder in a separate small bowl.
    5. Stir the flour mixture into the potato mixture until well-combined.
    6. Follow the instructions on your deep fryer to prepare the oil. If you want a healthier version, feel free to use your deep fryer!
    7. Prepare a plate with paper towels to soak up extra grease when removing the tots from the fryer.
    8. Form the potato mixture into 1-inch balls(an oiled ice cream scooper works great for this!)
    9. Add potato balls to the fryer, careful to not overcrowded. Keep in mind that it'll take multiple batches to cook them all.

    For the Ketchup:

    1. Heat the oil over medium heat and add the onions. Cook until soft and lightly browned.
    2. Add the garlic, ginger, red pepper flakes, and allspice. Cook for an additional 2 minutes, stirring often.
    3. Stir in the tomato paste until the color changes from bright red to a burnt orange color.
    4. Add the can of tomatoes, don't drain, add 1/4 tablespoon of stevia, the cider vinegar, a pinch of salt, and some black pepper. Stir until combined, take a taste test. If you like sweeter ketchup, try adding a little more stevia until it's just right!
    5. Bring the mixture to a simmer, reduce the heat and simmer on low for about 20 minutes, or until the mixture has thickened.
    6. Blend until smooth. Let the ketchup cool at room temperature and then store in the fridge until ready to use!
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