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Sweet Potato Tater Tots with Cranberry Applesauce


Creating dishes for Thanksgivikkuh is kind of like an edible puzzle… how do you truly marry the flavors of each holiday (Hanukkah and Thanksgiving) and still end up with something that you’d actually want to eat?

Well, we think these appealingly orange Tater Tots really fit the bill.  We’ve swapped in Thanksgiving-friendly sweet potatoes for the fried, shredded tubers generally found in Hanukkah Latkes, and whipped up a blush-colored Cranberry Applesauce for dipping. They make for a terrific appetizer or side dish for Thanksgivikkuh, but honestly, we can imagine enjoying these crispy little nuggets year-round!

Sweet Potato Tater Tots with Cranberry Applesauce

3 cups of shredded and peeled sweet potatoes
1/4 cup of all purpose flour
1/4 cup of Parmesan cheese
1/4 cup chopped parsley
1 teaspoon of salt
Vegetable oil for frying

1/3 cup of apple cider or apple juice
1/4 cup of sugar
1 12-ounce bag of fresh cranberries
2 apples, peeled, cored and chopped


To make the sweet potato tots: Bring a medium sized pot of water to a boil. Add sweet potatoes and boil for 5 minutes. Remove from the water and drain. Place 4 sheets of paper towels on your countertop, dump your potato shreds on top of the paper towel, and fold the towel up over the top. Push on the potatoes until you have squeezed as much moisture out of them as possible. Combine potatoes with the flour, cheese, parsley and salt. Mix well to combine. Using a tablespoon, form potato mixture into small logs. Heat oil until 350 degrees, and fry potato tots for for 3-5 minutes, until brown. Drain on paper towels, and season with salt and pepper. Serve with cranberry applesauce.

To make the applesauce: In a medium non-reactive saucepan, dissolve sugar into apple juice or cider over medium heat. Stir in cranberries and chopped apples. Bring to a boil, then reduce heat and simmer until cranberries pop and sauce thickens.

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