What's Happening Sweet Tot?

Amy Kundrat

Photo: Via Flickr user cassaendra

No, I'm not cat-calling you, but these fried pillows of sweet potato certainly called to me on a recent trip to Burgers, Shakes & Fries. A nice respite from the french fry with an unfortunate name that when used, makes one feel as if they are bleeding brain cells, the sweet potato tot boasts a shape that maximizes its fried surface area with an interior brimming with sweet potato goodness. 

If loving a Sweet Tater Tot as an adult is wrong, I don't want to be right. Thankfully I'm not alone. For your local fix, swing by Burgers, Shakes & Fries in Darien or Greenwich who keep them in regular rotation; Little Pub in Ridgefield has them as occasional specials; and My Favorite Place on the Avenue in Greenwich and Port Chester sell them by the cup.

If you'd prefer to keep your Tot-loving self in the closet, Serious Eats offers a great tutorial on how to make the snack in the non-judgemental comfort of home:

"We know that what keeps the Tater Tots stuck together is a combination of two pretty sticky things: moist starches and proteins. The more they come in contact with each other, the stickier they become, and the tighter/gummier the Tater Tots will be. Oil can lubricate individual pieces of potato and starch, preventing them from rubbing up against each other too hard. Oil is like a chastity belt for starches that just really wanna get it on ...

You can find a recipe and variations including (wait for it) a bacon, cheddar and chive tot, over at Serious Eats: Food Lab post.