Sweet Potato Tater Tots with Sriracha Aioli
YIELD: Serves 4
PREP TIME: 20 minutes
COOK TIME: 25 minutes
1 package frozen sweet potato tater tots
1 tablespoon black sesame seeds
3 egg yolks, room temperature
1 1/2 teaspoons Dijon mustard
1 tablespoon white wine vinegar
Dash of salt and pepper
2 cups extra virgin olive oil
4 to 5 teaspoons Sriracha (depending on heat level)
Preheat oven to 425 degrees. Spray a baking sheet with non-stick cooking spray. Spread tater tots evenly on baking sheet and bake for about 25 minutes or until golden brown.
Meanwhile, make your aioli. Combine egg yolks, Dijon, vinegar, and salt/pepper in a food processor. Pulse a few times and then stream in 2 cups of olive oil until thick and mayo like. Remove aioli from processor and add to a bowl. Add Sriracha, stir to combine. Put tots on a serving platter and drizzle aioli over top and garnish with sesame seeds. Serve immediately.
aioli adapted from Jacque Penin Complete Techniques