Recipe courtesy of Bacchanal Buffet at Caesars Palace
Recipe courtesy of Bacchanal Buffet at Caesars Palace
Watch how to make this recipe.
Ginger Glazed Sweet Potato Tots
- Level: Intermediate
- Total: 3 hr 15 min
- Prep: 1 hr 15 min
- Inactive: 30 min
- Cook: 1 hr 30 min
- Yield: 12 to 14 servings
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- Level: Intermediate
- Total: 3 hr 15 min
- Prep: 1 hr 15 min
- Inactive: 30 min
- Cook: 1 hr 30 min
- Yield: 12 to 14 servings
Ingredients
Ginger Glaze:
5 gallons simple syrup
2 pounds ginger, peeled
12 lemons, halved
5 star anise
4 cinnamon sticks
Sweet Potato Tots:
10 sweet potatoes, diced
2 1/2 cups all-purpose flour
Salt and freshly ground black pepper
Vegetable oil, for frying
Chiffonade fresh parsley, for garnish
Directions
- For the ginger glaze: Combine the simple syrup, ginger, lemons, star anise and cinnamon sticks in a large pot and bring to a simmer over medium-high heat. Simmer until the syrup is reduced to a glaze and the flavors have infused properly. Strain the glaze through a fine-mesh sieve to remove solids.
- For the sweet potato tots: Pulse the sweet potatoes in a food processor until ground into very small chunks; be sure not to puree the potatoes too finely.
- In a large bowl, combine the potatoes, flour and some salt and pepper and mix well. Form the mixture into small logs and refrigerate until chilled.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Cut the sweet potato logs into 1-inch pieces and fry in batches until golden brown.
- Coat with the ginger glaze and garnish with the parsley.
