Toddler Tuesdays: Sweet Potato Quinoa Tots


One of the items you’ll almost always see as a permanent fixture in my refrigerator is sweet potato. Idaho, Japanese, purple, white, yellow;- any kind of sweet potato is a winner in my kids’ books, or rather, on their plates. I’ve always looked for ways to make them more substantial as a meal or a snack. Besides the household favourite sweet potato hash and fries, I’ve tried sweet potato pancakes (major yums!), dinner rolls with sweet potato filling (pretty yum) and sweet potato muffins (just-about-there yum). But when you place one of my favourite superfoods alongside this nutrient powerhouse, consider my healthy curiosity piqued!

Crunchy on the outside, and fluffy on the inside with just the right amount of sweetness from the sweet potato, these tater tots, I mean sweet tater tots, or rather sweet tater quinoa tots, are quite once-you-pop-you-can’t-stop kind of yum. Serve with your favourite dipping sauce (good ol’ ketchup, or even some melted cheese sauce), and they’ll be irresistible to the little ones.

Sweet Potato Quinoa Tots
(makes alot, so bake what you need, and freeze the rest; adapted from here)

½ cup quinoa
1¼ cup water
¼ tsp salt
¼ tsp garlic powder (or 1 clove garlic minced)
dash of pepper
1 small sweet potato, boiled and mashed
1 loosely packed cup spinach, chopped coarsely

Preheat oven to 220C / 450F.
Bring the water to a boil in a pot. Add the quinoa, cover the pot and lower heat, allowing it to simmer, until all the water is absorbed.
Turn off the heat, and leave the pot covered for about 5 minutes. Once done, fluff the quinoa and mix in the rest of the ingredients.
Take slightly more than a teaspoon sized amount of mixture and roll and shape with hands to form tots.
Place tots on a parchment paper-lined baking sheet, and bake for about 25 minutes or until browned and crispy outside.
Serve with your favourite dipping sauce.

Note: This makes a lot, so bake the amount you need, then freeze the rest of the tots unbaked. When you need them, just remove from the freezer, and add a few more minutes to the baking time.

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