Okinawan Sweet Potato Tater Tots
A healthier version of tater tots made with vibrant purple Okinawan or Molokai sweet potatoes, coconut milk, onions and spices.
- 2-3 Okinawan or Molokai purple sweet potatoes, baked
- 1 12 ounce can of coconut milk
- 1 red onion, finely chopped
- few dashes of cinnamon
- fresh cilantro
Bake potatoes for at least an hour. Mine took almost an hour and 30 minutes because they were thick. Once potatoes are cooked and fork-tender, remove from oven and allow to cool for 10 minutes. Peel skin and mash in large bowl. Add remaining ingredients. Shape into tater tot shape, place on baking pan and cook for another 10-15 minutes.