Take Back the Kitchen: Alma’s Tater Tots

I don’t know about you, but I LOVE tater tots. I never eat them, however, because they usually have a lot of unwanted ingredients. I decided to make my own one day and, to my surprise, they rivaled the frozen ones. Best of all, my kids loved them. I hope you do, too!
Homemade Tater Tots:
2 large White Potatoes, peeled and steamed until tender
2 large sweet potatoes, peeled and steamed until tender
salt to taste
Mash separately in two bowls
1 cup crushed organic cornflakes
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp any other seasoning you like-black pepper, cayenne pepper, cajun seasoning, cumin, etc.
Olive oil spray or Pam for spraying before oven time
Combine all above coating ingredients.
Preheat oven to 400 degrees.
Form one-inch balls of mashed sweet and white potatoes.
Roll in the cornflake mixture. Makes about 2 dozen white potato and about a 2 dozen sweet potato balls.
Place the coated balls on a parchment paper lined baking sheet and spray with oil spray.
In preheated oven in the middle rack, place the baking sheet.
After about 15-20 minutes, when the balls start looking crispy, flip them all over so they brown on the other side and bake another 15-20 minutes or until the start getting crispy.
Serve with ketchup or a homemade aioli of two TBS Mayo with one medium sized clove of crushed garlic and a dash of salt.
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