Ingredients

The following ingredients have 2 Servings
  • 1 lb sweet potato, peeled
  • 1 tbsp coconut flour
  • 2 tbsp avocado oil, divided
  • 1 tsp arrowroot starch
  • Salt and pepper to taste (omit pepper for AIP)
  • 2 tsp garlic powder
  • 2 tsp onion powder

Instruction

  • Bring a large pot of water to a low boil and add the sweet potatoes. Cook for 18-20 minutes. Use tongs to carefully remove from the water. Set aside and allow to cool.
  • While the sweet potato cools, preheat the oven to 400 F and line a baking sheet with parchment paper.
  • Use a grater (or a grater attachment on a food processor) to grate the sweet potatoes. Pat the sweet potato dry.
  • Stir in the coconut flour, arrowroot, salt, onion, garlic, and 1 tbsp avocado oil with the shredded sweet potato.
  • Form the sweet potato into small, 1″ tater tots (you should have around 25) and evenly space them on the baking sheet. Drizzle with 1 tbsp avocado oil.
  • Bake in the oven for 30 minutes, carefully flipping them halfway through until lightly crisp.
  • Remove from the oven and allow to cool before serving with a dip of your choice.