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Sweet Potato TotTine

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  • Level: Intermediate
  • Total: 1 hr 45 min (includes pickling time)
  • Active: 45 min
  • Yield: 4 servings
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Pickled Red Onions:

1 cup white vinegar

3 tablespoons granulated sugar 

2 tablespoons kosher salt 

1 teaspoon whole black peppercorns 

1 medium red onion, sliced 

Sweet Potato TotTine:

8 cups (2 quarts) peanut oil

2 cups good-quality beef stock 

5 tablespoons unsalted butter 

2 cloves garlic, minced 

5 tablespoons all-purpose flour

Kosher salt and freshly ground black pepper

One 20-ounce package frozen sweet potato tots or puffs  

1 package white cheese curds 

Chopped fresh parsley, for garnish 


  1. For the pickled red onions: Bring the vinegar, sugar, salt, peppercorns and 1 cup water to a simmer in a saucepan. Put the onion slices in a heatproof container and pour the hot vinegar mixture over them. Let sit for at least 1 hour before serving.
  2. For the sweet potato tottine: In a deep fryer or large Dutch oven, heat the oil until a deep-fry thermometer inserted in the oil registers 375 degrees F.
  3. Meanwhile, heat the beef stock in a saucepan until slightly simmering. In a separate small saucepan, melt the butter over medium-low heat. Once the bubbling subsides, add the garlic and cook until fragrant, about 30 seconds. Add in the flour while whisking vigorously to prevent clumps. Cook for 2 minutes. Slowly add in the hot stock while whisking. Bring to a simmer and season with salt and pepper.
  4. Fry the tots in batches in the hot oil until golden brown, about 5 minutes. Remove and let drain on paper towels.
  5. Add the tots to a bowl, place the cheese curds on top, cover in a ladleful of gravy and top with pickled red onions and fresh parsley.