Okay, I know I already did a bunch of tater tots, but I had to do a chili head version. Seriously, you expected that I’d just leave it alone? I often use Sriracha (my homemade version, as I no longer can use the commercial version, sob, sob, although mine’s pretty close) instead of ketchup on fries or home fries. So why not put the Sriracha straight into the tater tot? It’s sweet and hot and yummy all at the same time. I didn’t take as many pictures this time, because there’s two other tater tot posts out there you can look at (Roasted Garlic and Pesto DIY Tater Tots and Chimichurri Spiced DIY Tater Tots) for reference, and mostly because I forgot. Oops.
Sriracha Sweet Potato DIY Tater Tots
- 3 large or 4 medium sweet potatoes
- 2-4 Tablespoon(s) of Sriracha, depending on your spice tolerance (use a safe version for you, I ferment my own at home, since I don’t have a safe version)
- 2 Tablespoons of olive oil, or other safe for you oil, and some to put in a oil mister
- 1/4 teaspoon of salt
Preheat your oven to 400°F. Peel and wash your potatoes. Place the potatoes on a small baking sheet. Bake the potatoes for about an hour.
When the potatoes are ready to come out of the oven, remove the potatoes and turn the temperature on the oven to 425°F. If you’re using a large hand grater, you need to wait until the potatoes are cool so you don’t burn your fingers. Since I was using the grating blade on my food processor to grate the potatoes, I grated them while they were still hot. I sliced them lengthwise just enough to get them in the food processor, and grated them up.
Some of the grated pieces may be too long, Feel free to chop them up a bit either with a knife or a potato masher. When the pieces are small enough for you, mix the Sriracha, salt, and the 2 Tablespoons of your safe oil into the potatoes until they are well combined.
Spray your baking sheet with your safe oil in a mister. I used a small cookie scoop to portion out the tater tots, but you could use two teaspoons to drop the mixture on your baking sheet.
Use your oil mister to mist the top of the tater tots, and place the baking sheet in the oven for 25-30 minutes. Use some tongs or a spatula to turn them over, and then bake them for another 25-30 minutes. You want to watch them closely, as you’ll notice mine were a little on the brown side.
Take them out of the oven, salt to taste, and enjoy!