Sweet Potato Tots with Dill Dust

• 1 bunch dill, roughly chopped
• 1/4 cup kosher salt
• 1 large sweet potato
• Kosher salt
• 1/3 cup flour
• 1/4 teaspoon freshly ground black pepper
• 2 cups safflower oil

1. For the dust: Place a rack in the middle of the oven and preheat the oven to 250 degrees F. Pulse the dill and salt together in a food processor until the dill is finely ground and combined with the salt.
2. Spread the dust in an even layer on a sheet pan and bake until dry, about 30 minutes.
3. For the tots: Place the potato in a medium pot of cold, salted water and bring it to a boil over medium-high heat until a knife inserts easily into the potato but the interior is still firm, 5 minutes.
4. Transfer the potato into a colander and let cool slightly.
5. Peel and coarsely chop the potato.
6. Then process the potato in a food processor to very small chunks, 10 to 15 pulses.
7. In a large bowl combine the flour, 1 teaspoon salt and the pepper.
8. Add to the processed potatoes, mixing well with a spoon or spatula to distribute the flour mixture evenly through the potatoes.
9. Form spoonfuls of the mixture into 2-inch logs.
10. Line a baking sheet with paper towels.
11. Heat the oil in a medium saucepan over medium-high heat to 350 degrees F. Fry the tots in small batches until they are golden brown and crispy, 2 minutes per side.
12. Remove the tots from the oil with a slotted spoon and transfer to the baking sheet.
13. Sprinkle the still warm tots with the dill dust.
14. Continue frying and dusting the remaining tots.

dill, kosher salt, sweet potato, kosher salt, flour, freshly ground black pepper, safflower oil

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/sweet-potato-tots-with-dill-dust.html (may not work)