Sweet Potato Goat Cheese Tater Tots

Using the fine side of a box grater grate all of the potatoes. Drain the grated potatoes as best you can. I wrapped mine in a towel and squeezed out all the liquid I could. Toss them in a bowl with the flour and goat cheese and mix until well combined. Wrap the mixture in plastic wrap until it makes two long tubes of potato mixture about 1 foot long and 1 inch in diameter. Stick the tubes in the freezer for about 30 minutes until slightly firm.

Using a sharp knife slice the tubes of potato mixture into nuggets about 1/2 inch thick. Leave the nuggets on the plastic wrap to make it easier to pull them off when putting them in the oil.

Heat the oil in a heavy-bottom saucepan over low heat until bubbles start to form when you stick a wooden spoon in. Drop 10-12 tater tots into the oil and fry for about 3-5 minutes until golden brown and crisp. When done, remove toe tots to a paper towel-covered plate to drain. Season immediately with salt. Work in batches until all of the tater tots are done.