Rosemary & Olive Oil Sweet Potato-Tatter Tots

A fun twist on a classic. Rosemary is one of my favorite spices and it pairs so well with sweet potato!

Ingredients:

• 1 large sweet potato

• 1/4 teaspoon black pepper

• 1/2 teaspoon salt

• 1 tablespoon rosemary

• 1 tablespoon olive oil

• 1/2 tablespoon minced garlic

• 1 tablespoons= corn starch

Directions:

1. Preheat oven to 365 degrees.

2. Fill a large pot with water and bring to a boil.

3. Wash sweet potato and add to boiling water.

4. Boil until soft enough to easily pierce with a fork, remove from water and let cool.

5. Using a spoon, remove the skin of the potato.

6. Grate whole potato with a cheese grater into a large mixing bowl.

7. Add salt and pepper, rosemary, olive oil, garlic and corn starch, stir until evenly combined.

8. Scoop 1 tablespoon of potato mix and shape into a tatter tot shape with clean hands.

9. Place onto a greased cookie sheet or into the basket of an air fryer.

10. Repeat with remaining potato mixture.

11. Bake at 365 degrees until they begin to brown or about 20 min (I prefer to broil them for the last few minutes) or air fry at 400 degrees for 17 minutes.