Recipe courtesy of Bacchanal Buffet at Caesars Palace

Ginger Glazed Sweet Potato Tots

  • Level: Intermediate
  • Total: 3 hr 15 min
  • Prep: 1 hr 15 min
  • Inactive: 30 min
  • Cook: 1 hr 30 min
  • Yield: 12 to 14 servings
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Ingredients

Ginger Glaze:

5 gallons simple syrup

2 pounds ginger, peeled

12 lemons, halved

5 star anise

4 cinnamon sticks

Sweet Potato Tots:

10 sweet potatoes, diced

2 1/2 cups all-purpose flour

Salt and freshly ground black pepper

Vegetable oil, for frying

Chiffonade fresh parsley, for garnish

Directions

  1. For the ginger glaze: Combine the simple syrup, ginger, lemons, star anise and cinnamon sticks in a large pot and bring to a simmer over medium-high heat. Simmer until the syrup is reduced to a glaze and the flavors have infused properly. Strain the glaze through a fine-mesh sieve to remove solids.
  2. For the sweet potato tots: Pulse the sweet potatoes in a food processor until ground into very small chunks; be sure not to puree the potatoes too finely.
  3. In a large bowl, combine the potatoes, flour and some salt and pepper and mix well. Form the mixture into small logs and refrigerate until chilled.
  4. In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Cut the sweet potato logs into 1-inch pieces and fry in batches until golden brown.
  5. Coat with the ginger glaze and garnish with the parsley.

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