Frozen tater tots are often coated in flour, making them in-edible for those avoiding gluten. It's so easy to make your own! Using yams instead of potatoes will up the vitamin and mineral content, and give you more flavor.
Makes ~ 24 tots, depending on size of your yams
2 medium yams
2 egg whites, divided
1 tsp olive oil
1/4 tsp salt
1 Tbsp milk
1 cup corn meal
Wash yams, them wrap them in foil and bake them at 425 degrees for ~45 minutes. Yams should be softened, but should still "pull" at your fork when you poke them. Remove from oven and place in refrigerator for 4 hours or overnight.
Peel chilled yams, then chop the flesh and place cubes into a food processor. Pulse to create a course puree. Scoop puree into a small bowl, then fold in one beaten egg white, olive oil and salt.
Preheat oven to 375 degrees. Whisk together remaining egg white and milk in a small bowl. Place cornmeal into another small bowl.
Prepare a baking sheet lightly with baking spray. Mold 1 Tbsp yam mixture into a small ball. Dip into egg white mixture, then roll in cornmeal and place onto baking sheet. Repeat with remaining yam mixture, spacing balls 1" apart on sheet.
Place baking sheet into oven on middle shelf and bake for 25 minutes, flipping balls over halfway through cooking. When outside coating is lightly browned, remove from oven and allow to sit for 2-3 minutes prior to serving.
Nutrition Info per 6 tots: 152 calories, 1.8 g fat, 4 g protein, 27 g carbohydrates, 4 g fiber, 173 mg sodium