|8 and 1/3 cup||canola oil|
|1 tsp||bell pepper|
|1/2 cup||greek yogurt|
For the tater tots, peel the sweet potatoes and boil in water for about 15 minutes until soft. Drain off the water, then grate the potatoes using the bamix® with the SliceSy® with the grater (medium) and mix it with the egg. Mix the flour, salt, paprika and garlic powder. Mix with the sweet potato-egg mixture and form into small balls.
Heat the deep-frying oil in a saucepan to 375°F. Deep-fry the balls one after the other for about 3 minutes each and drain on kitchen paper.
For the ketchup dip, mix Greek yogurt and ketchup with the bamix® and the whisk. Serve with the tater tots.