Bacon-Sweet Potato Tots with Maple-Mustard Dip

Preheat your oven to 400 F. Line two baking sheets with parchment paper and set aside.

Place the pierced potatoes in a shallow, microwave-safe dish and cook in the microwave for 5 minutes. Turn the potatoes over and cook for another 3 minutes. Remove dish from the microwave and allow the potatoes to cool.

Add the breadcrumbs to a shallow dish along with the salt and paprika. Toss to mix and set aside.

When the potatoes have cooled to the touch, peel them and use a box grater to shred them (use the largest holes).

Spread out the shredded potatoes on a cutting board, and use a few paper towels to blot up some of the extra moisture (you may need to do this in a few batches).

Add the shredded potato to a large mixing bowl. Add the chopped bacon, egg whites, thyme, and black pepper. Toss to mix.

Place the lined baking sheets and the bowl with breadcrumbs near the bowl with the potato mixture.

Use a teaspoon to scoop out the mixture, one portion at a time. Use your hands to tightly squeeze the scoop of the mixture together, then form it into the shape of a tater tot, or a 1-1/2-inch long log.

Roll the tot in the breadcrumb mixture. You may want to re-form the tot, pressing the breadcrumbs into the tot, and then roll it in the breadcrumbs a second time. Place the tots on the baking sheets, just so they are not touching. Continue this process until all the mixture is used.

Generously spray the tops of the tots with the non-stick cooking spray.

Bake for 10 minutes, then flip the tots, spray the other side with the non-stick cooking spray, and bake for another 8-10 minutes, or until golden.

As the tots cook, mix the mustard and maple syrup together in a small bowl for the dipping sauce.

Serve the tots hot with the sauce on the side.