Loaded Sweet Potato Tots

Fry (or bake) up these party-approved loaded Spanish sweet potato tots and watch them vanish.

Raise your hand if you don't love tater tots. Thought so. While flavors are seemingly endless in a cafeteria-nostalgic kind of way, taking these childhood favorites in a Spanish direction and using sweet potatoes as a base, these are sure to be adult-approved as well. Studded with olives, almonds and chorizo, try them out at your next get-together. The recipe calls for the tots to be fried, but you can also bake at 450 degrees until golden brown, 12-15 minutes. Raise your hand if you don't love tater tots. Thought so. While flavors are seemingly endless in a cafeteria-nostalgic kind of way, taking these childhood favorites in a Spanish direction and using sweet potatoes as a base, these are sure to be adult-approved as well. Studded with olives, almonds and chorizo, try them out at your next get-together. The recipe calls for the tots to be fried, but you can also bake at 450 degrees until golden brown, 12 to 15 minutes.

1 large sweet potato, scrubbed well, unpeeled and cut into large chunks

1 large russet potato, scrubbed well, unpeeled and cut into large chunks

2 pre-cooked or dried chorizo links, cut into a small dice

¼ cup pitted olives, roughly chopped

¼ cup slivered almonds

1 teaspoon smoked paprika

kosher salt, to taste

canola or vegetable oil, for frying

Directions at foodrepublic.com

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