Recipe courtesy of Bacchanal Buffet at Caesars Palace
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3 hr 15 min
1 hr 15 min
30 min
1 hr 30 min
12 to 14 servings


Ginger Glaze:
Sweet Potato Tots:


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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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