Parmesan Sweet Potato Tots with Buttermilk Chive Dressing

 

So I can either sound very gullible or very enlightening, but I just learned that sweet potatoes and yams are the same thing!  The U.S. government has perpetuated this error by mislabeling, and all this time we thought we were making a choice on two different vegetables.  You can see how we’ve all been so confused! Or maybe I was just late to the party…

Did you know that there are 16 varieties of sweet potatoes? The pale type you see in most grocery stores are called Hannahs, and the orange type that we mistake for yams are actually Beauregard sweet potatoes. There’s also Garnets that have a pumpkin-like taste, and Covingtons that are more widely found in the South. 

I tried Hannahs for these Parmesan Sweet Potato Tots, and they were delicious!

• 2 large sweet potatoes, skin-on
• 2 tbsp butter
• 1 small onion, diced
• 3 tbsp flour
• 1/3 cup parmesan cheese
• Salt
• Pepper

• 1/4 cup plus 4 tbsp mayo
• 1/4 cup plus 4 tbsp sour cream
• 3 tbsp buttermilk, plus extra
• 1/2 tbsp lemon juice
• 1/2 tbsp olive oil
• 1 tbsp minced fresh chives
• Salt
• Ground black pepper

1. Boil a pot of salted water

2. Add sweet potatoes, boil 15 minutes or until tender if pierced with a fork

3. Drain, set aside

4. Meanwhile, melt butter in a pan

5. Add onions

6. Cook until soft and golden brown, about 10-15 minutes

7. When the potatoes are cool enough to handle, shred potatoes into a large bowl

8. Stir in onions, cheese, flour, salt, and pepper

9. Form the potato mixture into small logs

10. Place tots on a greased baking sheet

11. Bake at 400 for 20-25 minutes, until golden brown and crispy

12. Meanwhile, make the dressing

1. Add all ingredients to a blender

2. Puree for about 10 minutes

3. Add additional buttermilk for desired consistency

4. Enjoy with Parmesan Sweet Potato Tots!

I know that the Buttermilk Chive dressing displays awkward measurements. I usually double that for a full batch of dressing, but since I only really wanted it for the tots, I cut it down. You can make the entire amount if you have the hankering for Buttermilk Chive dressing all week long.  Just double everything, and you’ll be set!