Sweet Potato Hot Dog Bites
Sweet Potato Wrapped Sausage Hot Dogs ♥ Let’s Make Mini Ones!
A perfect bite-sized treat! These sweet potato snacks are great for a relaxing day off. Mash sweet potatoes, wrap them around sausages, and give them a quick fry for delicious sweet potato hot dogs! Making them in mini sizes is recommended for kids’ snacks! Recipes from ‘Every Recipe in the World’ and ‘Many Recipes’.
Ingredients
- 3 medium sweet potatoes
- 2 sausages
- 1 cup shredded cheese
- Pinch of salt
- Pinch of black pepper
- 1/2 cup milk (approx. 100ml)
- 1 egg
- 1 cup breadcrumbs
- 1/2 cup all-purpose flour
Cooking Instructions
Step 1
First, thoroughly wash the sweet potatoes. Steam them with the skin on until very tender. You’ll know they’re ready when a chopstick or fork easily pierces through them. While still warm, peel the sweet potatoes and place them in a large bowl. Mash them until smooth using a fork or a potato masher. To the mashed sweet potato, add the shredded cheese, a pinch of salt, a pinch of pepper, and 1/2 cup of milk. Mix everything together until well combined. You can adjust the consistency by adding a little more milk if needed.
Step 2
Cut the sausages into bite-sized pieces (usually 2-3 sections per hot dog). Briefly boil them in hot water for about 1 minute. This helps remove excess grease and makes the sausages firmer and more ‘bouncy’.
Step 3
Drain the boiled sausages and pat them dry. Take a portion of the mashed sweet potato mixture and shape it to comfortably wrap around each sausage piece. Ensure there are no gaps when you wrap the sweet potato around the sausage, as this will help it hold its shape while frying. Wrapping a slightly thicker layer of sweet potato is recommended for a better texture.
Step 4
Now, let’s prepare the coating for the hot dogs. Set up three shallow dishes: one with 1/2 cup of all-purpose flour, one with the beaten egg, and one with 1 cup of breadcrumbs. First, lightly coat the sweet potato-wrapped sausage in flour, shaking off any excess. Then, dip it completely into the beaten egg, ensuring it’s fully covered. Finally, roll the hot dog in the breadcrumbs, pressing gently to help the crumbs adhere well. This layering ensures a crispy exterior.
Step 5
Heat a generous amount of cooking oil in a deep pan or pot to about 170°C (340°F). You can test the oil temperature by dropping a tiny bit of batter; it should sizzle and float to the surface. Carefully place the coated sweet potato hot dogs into the hot oil. Fry them for about 3-5 minutes, or until all sides are golden brown and crispy. Remove the hot dogs from the oil and let them drain on a wire rack or paper towels to remove excess grease. Serve warm with your favorite toppings, such as ketchup and mustard, for a delightful treat!
