Wow! This post was from May 22, 2015 and has just been updated with brand new photos! We love sweet potato gems, they are a favourite and we think you need to try them. (Out of the mouth of Miss 7). These are dairy and egg free, so the perfect side for allergy kids. Swap out the plain flour for rice flour…and they can be gluten free too.
Sweet potato gems, tater tots whatever you want to call them are not good for you. They are a processed convenience food sold in the freezer aisle of a supermarket. They taste very good though. Very, very good- I know because I remember them quite well from my childhood. So what if I told you that you could make them at home with no numbers, no icky oils used and no strange ingredients? What if I then went one step further and we made them with sweet potato rather than potatoes so as to make them even tastier? Sweet potato gems. They are real.
So, doing research for the making of potato gems I came across this recipe. I decided to make them using sweet potato and some of the herbs and spices that I know work well with sweet potato. I’ve followed pretty much the method from the recipe I’ve linked to, but adapted it to work with sweet potato. The reason I loved this recipe so much was because it actually just uses a grater! Even though I got a potato ricer for my birthday last month, I know that many of my readers would switch off at the words potato ricer.
If you’re looking for a way to replace these types of convenience foods, then I’ve got you sorted! Let me know by leaving a comment below if there is another convenience food I can help you to replace with a real food alternative. Make sure you check out our other sweet potato recipes like this amazing sweet potato and zucchini strata bake and these sweet potato and choc chip muffins!
These were very popular with all Kidgredients tonight, including a tired and cranky Master 2 who didn’t really feel like eating!
- 1 kg sweet potato, peeled and chopped into large chunks
- 1/2 teaspoon ground cinnamon
- 1/4 tsp ground sage
- 1/4 tsp ground nutmeg
- 1 tbsp flour, I used plain but you could use rice flour if you want them gluten free
- olive oil
- Put the chunks of sweet potato in a large saucepan and cover with cold water.
- Bring to the boil then cook for 8 minutes.
- Drain the sweet potatoes and rinse in cold water until cool.
- Grate the sweet potatoes using a cheese grater.
- Gather the grated sweet potato in a clean tea towel and squeeze out excess moisture.
- Add the sweet potato, flour, sage, cinnamon and nutmeg to a large bowl and mix well.
- Shape 1.5 teaspoon mounds into little logs.
- Heat oil over high heat in a frypan.
- Fry the logs in batches until golden on all sides- 4-5 minutes per log.
- Drain on paper towel.
- COOK: preheat oven to 220 degrees and bake for 10 minutes or until crunchy.
- FREEZE: freeze after frying and reheat in a 220 degree oven for 15-20 minutes.
Serving Size:1/2 cup
Amount Per Serving: Calories: 254 Total Fat: 3.7g Saturated Fat: 0.6g Trans Fat: 0g Unsaturated Fat: 2.9g Cholesterol: 0mg Sodium: 137.6mg Carbohydrates: 52.1g Fiber: 7.8g Sugar: 10.5g Protein: 4.2g