Chef Tee’s Sweet Potato Tater Tots

Tator Tot editServes 6 to 10
Prep time: 10-to 15 minutes; cooking time: 40-to50 minutes

  • 2 cups yams, chilled and mashed
  • 1 cup panko bread crumbs
  • 1 Tbsp. butter
  • 2 Tbsps, sugar (or to taste)
  • ¼ tsp. sea salt (or to taste)
  • 1 tsp. ground cinnamon (or to taste)
  • Pinch of cayenne or chili powder (optional)
  • Cilantro salad (optional garnish)


  1. Preheat oven to 375°F.
  2. Add all ingredients except yams, butter to food processor; blend until mixed (slowly add butter while mixing).
    Spray baking sheet w/nonstick spray; set aside.
  3. Scoop out 1 Tbsp. mashed yams; form scoop into oblong shape; use spoon to gently coat scoop w/panko mixture; put on baking sheet.
  4. Repeat step 4 for rest of mashed yams.
  5. Spritz top of scoops w/olive or canola oil.
  6. Bake 20 minute; gently flip tots; bake 20 minutes more (if want firmer, bake additional 10-to-15 minutes).
  7. Serve plain, with ketchup or cilantro salad.

Note: To freeze and bake later, form tots, roll in coating, transfer to baking sheet, freeze. Transfer frozen tots to freezer-safe bag or container; store. When ready to bake, place tots on greased baking sheet; bake 30 minutes, flip, bake 25-to-30 minutes more or until desired doneness.

Chef Tee’s Candied Cashews

CS n p logoMakes 1 cup
Prep time — 5 minutes; cooking time — 10 minutes

  • 1 cup cashews, whole
  • 2 Tbsps. vegetable oil
  • 2 Tbsps. favorite spice rub
  • 3 Tbsps. raw sugar


    1. Preheat oven to 350°F.
    2. Spread out cashews on sheet pan; toast nuts in oven for 5 to 10 minutes or until warm, slightly browned.
    3. Remove from oven; transfer nuts to medium bowl; add rest of ingredients; toss to coat nuts.
    4. Cool at room temperature (about 10 minutes).

Carly’s Favorite Allergy-Friendly Chocolate Chip Cookies

Deb cookie pic (2)Recipe courtesy of Salt & Pepper contributor Deb Cole Michaels, a former TV anchor / investigative reporter, and stay-at-home mom of daughter, Carly and son, Cole, who have severe food allergies.  These cookies do not contain nuts, wheat, dairy or eggs.

Makes about 40 cookies
Prep time: 15 minutes; baking time: 10-to-12 minutes

  • 1 (16 oz.) pkg. gluten-free cookie mix (I recommend King Arthur Flour’s brand)
  • 5 Tbsps. water (more if needed)
  • 1 Tbsp. ground (or milled) flaxseed
  • ½ – to – ¾ of a stick of Earth Balance Vegan Buttery Stick
  • 1 ½ cups chocolate chips (I recommend Enjoy Life’s brand because it doesn’t contain wheat/gluten, dairy, peanuts, tree nuts, egg, soy, fish or shellfish)


  1. Preheat oven to 350° F.
  2. Grease large baking sheet (or line it with parchment paper); set aside.
  3. In small bowl, mix flaxseed, 3 Tbsps. water.
  4. In large bowl, add butter, half of cookie mix; beat until well blended; add flaxseed / water mixture, 2 additional Tbsps. water; beat until fluffy.
  5. Blend in remaining cookie mix (if dough is not wet enough, add 1 or 2 more Tbsps. water); fold in chocolate chips.
  6. Drop by rounded tablespoonfuls onto prepared baking sheet (leave about 2-inches between each cookie).
  7. Flatten cookie with your finger until about ½-inch thick.
  8. Bake 10-to-12 minutes or until lightly browned.