Sriracha Gouda Grilled Cheese With Sweet Potato Tots Recipes

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SWEET POTATO TOTS WITH DILL DUST



Sweet Potato Tots with Dill Dust image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 24 tots

Number Of Ingredients 7

1 bunch dill, roughly chopped
1/4 cup kosher salt
1 large sweet potato
Kosher salt
1/3 cup flour
1/4 teaspoon freshly ground black pepper
2 cups safflower oil

Steps:

  • For the dust: Place a rack in the middle of the oven and preheat the oven to 250 degrees F. Pulse the dill and salt together in a food processor until the dill is finely ground and combined with the salt. Spread the dust in an even layer on a sheet pan and bake until dry, about 30 minutes.
  • For the tots: Place the potato in a medium pot of cold, salted water and bring it to a boil over medium-high heat until a knife inserts easily into the potato but the interior is still firm, 5 minutes. Transfer the potato into a colander and let cool slightly. Peel and coarsely chop the potato. Then process the potato in a food processor to very small chunks, 10 to 15 pulses. In a large bowl combine the flour, 1 teaspoon salt and the pepper. Add to the processed potatoes, mixing well with a spoon or spatula to distribute the flour mixture evenly through the potatoes. Form spoonfuls of the mixture into 2-inch logs.
  • Line a baking sheet with paper towels. Heat the oil in a medium saucepan over medium-high heat to 350 degrees F. Fry the tots in small batches until they are golden brown and crispy, 2 minutes per side. Remove the tots from the oil with a slotted spoon and transfer to the baking sheet. Sprinkle the still warm tots with the dill dust. Continue frying and dusting the remaining tots.

Nutrition Facts : Calories 51 calorie, Fat 4.5 grams, SaturatedFat 0 grams, Sodium 123 milligrams, Carbohydrate 2 grams, Protein 0 grams, Sugar 0 grams

SRIRACHA GOUDA GRILLED CHEESE WITH SWEET POTATO TOTS



Sriracha Gouda Grilled Cheese with Sweet Potato Tots image

I thought that sweet potato tots would be a fun way to add some sweet earthy flavor to grilled cheese. Once I had the sweetness, I added some bacon for saltiness, and used Roth® Sriracha Gouda for a kick! The sandwiches came out amazing with tons of gooey spicy cheese oozing out of every bite.

Provided by Dan Whalen

Categories     Pork Recipes

Time 45m

Yield 4

Number Of Ingredients 10

16 frozen sweet potato puffs (such as Alexia®)
1 tablespoon vegetable oil
2 tablespoons butter, divided
4 leaves kale, coarsely chopped
¼ teaspoon salt
¼ teaspoon ground black pepper
4 slices sourdough bread
2 tablespoons mayonnaise
8 (1/2 ounce) slices Sriracha-flavored Gouda cheese (such as Roth®)
3 slices crisp-cooked bacon, halved

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Toss tots with oil on a baking sheet.
  • Bake, turning over halfway through, until browned, about 24 minutes.
  • Meanwhile, heat 1 tablespoon butter in a large skillet over medium heat. Stir in kale, salt, and pepper; cook until kale is wilted and lightly browned in places, about 5 minutes. Transfer kale to a plate and wipe skillet clean.
  • Spread 2 bread slices with mayonnaise, then top each with 2 slices cheese and 1/2 of the bacon and kale. Add tots, pressing lightly, then top each sandwich with remaining cheese and bread.
  • Melt remaining 1 tablespoon butter in skillet over medium heat. Add sandwiches; cook, lightly pressing with a spatula, until cheese is melted and bread is golden brown, about 3 minutes per side.

Nutrition Facts : Calories 415.9 calories, Carbohydrate 26.1 g, Cholesterol 59.7 mg, Fat 28.4 g, Fiber 2.2 g, Protein 14.4 g, SaturatedFat 11.3 g, Sodium 923.1 mg, Sugar 1.3 g

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