Ingredients

• 5 gallons simple syrup
• 2 pounds ginger, peeled
• 12 lemons, halved
• 5 star anise
• 4 cinnamon sticks
• 10 sweet potatoes, diced
• 2 1/2 cups all-purpose flour
• Salt and freshly ground black pepper
• Vegetable oil, for frying
• Chiffonade fresh parsley, for garnish

Browse by ingredient

Instructions

1. For the ginger glaze: Combine the simple syrup, ginger, lemons, star anise and cinnamon sticks in a large pot and bring to a simmer over medium-high heat. Simmer until the syrup is reduced to a glaze and the flavors have infused properly. Strain the glaze through a fine-mesh sieve to remove solids.
2. For the sweet potato tots: Pulse the sweet potatoes in a food processor until ground into very small chunks; be sure not to puree the potatoes too finely.
3. In a large bowl, combine the potatoes, flour and some salt and pepper and mix well. Form the mixture into small logs and refrigerate until chilled.
4. In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Cut the sweet potato logs into 1-inch pieces and fry in batches until golden brown.
5. Coat with the ginger glaze and garnish with the parsley.