Sweet Potato Tots

Steam: Place the sweet potato into a steamer for 20-25 minutes or until soft, then allow to cool slightly.
Mash: Transfer the steamed sweet potato to a large mixing bowl and mash roughly or until smooth depending on your preferred texture.
Flavoring: Add the onion powder, garlic powder, sweet paprika, and chicken stock powder into the mash and mix well.
Parmesan: Next, add in the grated parmesan cheese and mix well using a spatula.
Dry Coating Mix: Mix all-purpose flour, almond flour and panko breadcrumbs together into another mixing bowl, ready for dry coating.
Forming the tots: Scoop 1 1/2 teaspoon of the sweet potato tot mixture into your hand, roll and start to shape it into gem shape.
Coating: Roll the sweet potato tot in the dry coating mixture bowl until all sides are well coated, then place onto a platter and repeat the steps until done. Once complete, you must chill the sweet potato tots for at least 30 minutes.
Cooking: Add cooking oil into a frying pan enough to cover or set a deep fryer up at 374°F (190°C). Gently place the sweet potato tots into the oil away from you to avoid hot oil splashes. Fry in batches for a minute or two or until golden.
Remove the tots: from the oil with a wire mesh strainer and rest in a frying basket for best results. Rest for a minute and ensure to sprinkle seasoning salt all over the hot tots while resting.