One of my most favourite things to do is recreate recipes that I loved as a child.
The reason I choose to recreate old favourites is because much of what I loved as a child contains ingredients that I don’t particularly like to consume on a regular basis, if at all.
My biggest childhood love was Kraft Dinner, but another love of mine was McCain Tasti Taters. As tasty as those taters were, I no longer include them in my diet. Yes they are made from “real ingredients” as claimed on the label, but they also contain canola oil, a type of oil I do my best to keep out of my diet (as well as my family’s).
I could write an entire post about why I choose to avoid canola oil, but we can save that for a future post. To put it simply, canola oil goes through an extreme amount of processing to achieve the end result. Most canola oil is chemically extracted using a harsh petroleum derived solvent called hexane. Following extraction, canola oil is de-gummed, heated, bleached, and deodorized. By the time we are left with the oil that we purchase from our local stores, we have a very rancid oil that is far from anything our body recognizes.
We as humans are meant to consume whole, real foods from nature. Anything that is de-gummed, bleached, and deodorized does not fall into that category, which is why it is not part of my diet.
My sweet friend Jennifer Robins has just released a cookbook called Paleo Kids Cookbook, which is exactly how it sounds – a cookbook filled with recipes for your kids!
I personally own this cookbook and wish I had this as a child! I have always loved cooking and I know I would have loved to make my own “tasti taters”! But, who am I kidding? This cookbook isn’t just for kids. I’ve been enjoying all of the recipes from this book and can’t wait for you to try Jennifer’s recipe for Sweet Potato Bacon Tots! It’s like the Tasti Taters we grew up loving, but without the junk. She also chose to add bacon and we all know…
bacon makes everything better!
- 1 large sweet potato
- 5 strips of crispy bacon, chopped
- Up to 1 tsp garlic sea salt (to taste)
- ½ tsp onion powder
- ½ tsp ground black pepper
- ½ cup (80 g) potato starch or cassava flour
- Avocado oil or light olive oil for frying
- Boil the sweet potato submerged in water for about 10 minutes. Remove the sweet potato from the boiling water and once cool enough to handle, peel or slice the skin off. Grate the sweet potato, using a hand grater, mandolin or food processor.
- Once the sweet potato is grated, use a hand towel or a few paper towels to squeeze out the excess water from the potato. This step is important, as you do not want to have soggy tots!
- Add the other ingredients (minus the oil and sauce) to the grated sweet potato in a mixing bowl and combine by hand. Preheat oil for frying in a large skillet over medium/high heat; it does not need to be enough oil for deep frying, but it should be enough to generously cover the bottom of the skillet.
- While the cooking oil heats, begin shaping your tots. Roll about a tablespoon (15 g) of the dough into a ball, and then elongate it and flatten the ends to give it that distinctive tot shape.
- Fry the tots, rolling them around on all sides to make sure they crisp up. Once all sides are cooked, around 5 minutes or more, use a slotted spoon or skimmer to remove the tots and transfer them to a towel-lined plate to cool slightly. Serve alone or with my Awesome Sauce.
- FOR LITTLE HANDS: Allow your child to help shape the tots. It’s okay if they are not shaped perfectly as they will fry deliciously regardless. Older kids can help fry the tots while supervised.