Sweet Potato and Bacon Tater Tots with Mustard

Ingredients:

Potato croquettes

• 2 large sweet potatoes, unpeeled
• 2 strips of bacon
• 3 tbsp. vegetable oil
• 3 heaped tablespoons of flour

Mustard sauce

• 2 tablespoons mayonnaise
• 1 tbsp. honey
• 1 tbsp mustard

Preparation:

1. For sweet potatoes and baconBring a pot of salted water to a boil. Add the potatoes and cook until half-cooked, about 15 minutes. Drain and set aside.
2. Meanwhile, add the bacon to a small skillet and cook over medium heat until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined baking sheet. Carefully chop the bacon once cool. Heat the oil in the skillet to 300 degrees Fahrenheit (150 degrees Celsius). When the potatoes are cool enough to handle, grate them coarsely.
   
   Place 4 sheets of paper towels on the countertop. Place the potatoes on top of the paper towels and cover them with more towels. Remove as much moisture as possible from the potatoes. (Note: removing all moisture from the food extends the shelf life of the frying oil. Potatoes for tater tots should be old; new potatoes are too watery.)
3. Combine the potatoes with the bacon, flour, and 1/2 teaspoon of salt. Mix well. Form the potato balls into tater tots using a tablespoon. Working in batches, fry the balls in the skillet until golden brown, 2 to 3 minutes. Adjust the heat if necessary to maintain a gentle simmer. Transfer the balls to a baking sheet lined with paper towels to drain any excess grease. Sprinkle the balls with salt while still warm.
4. For the creamy mustard sauceCombine mayonnaise, honey, and mustard in a small bowl; season with salt and pepper. Serve sweet potato tater tots hot with mustard sauce.
   
   Recipe Sweet potato croquettes.