2 Servings 25 min Cook
1 Spray , about 1/3 second Pam Cooking Spray
1 Sweetpotato, 5" long Sweet Potato
1 Large (7-1/4" to 8-/1/2" long) Carrots
1 Large Egg
1 Cup Panko Breadcrumbs
1/4 Cup, shredded Mozzarella Cheese
1 Tsp Salt
1 Dash Pepper
1 Tsp Onion Powder
1 Tsp Garlic Powder
1/4 Tsp Paprika
Preheat oven to 375 degrees and lightly spray a sheet pan with olive oil.
Set aside.
Peel and cut sweet potato and carrot into 3 or 4 large chunks.
Place them in a food processor fitted with a metal blade and process until finely chopped into rice-size pieces.
Heat a large skillet over medium heat, spray the pan with oil and add the chopped vegetables.
Cook, stirring for 5 minutes, until softened.
Transfer to a large bowl with the slightly beaten egg, panko, mozzarella, onion powder, garlic powder, paprika, salt and pepper and stir with a spatula to ensure it is evenly combined.
Add up to 2 tbsp more of panko to make sure mixture isn't too wet.
With your hands, gently form sweet potato-carrot mixture into small rectangular pieces, pressing and rolling them firmly together about 1 tablespoon each.
Evenly space them on prepared sheet pan, spray with olive oil and bake for 10 minutes.
Remove from oven, using small spatula, flip each over, put them back in the oven and bake for 10-12 more minutes, or until brown and crisp.
Makes around 30 tots.
