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.
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.
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.
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.
Coat with the ginger glaze and garnish with the parsley.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Bacchanal Buffet Caesars Palace