The Bratty Brothers are not exactly my favorite people in the world, but they’re family (sometimes, that’s all that matters). Yesterday, we celebrated Oliver’s one year adoption anniversary. Even though my newest BB is always trying to steal MY spotlight (in fact, his photo with Mother was chosen by South Shore Living magazine to be in the March issue about influential women), I’m glad he made it to the Howard household. I remember the day Mother saw his picture posted by Spalding County Animal Shelter on Facebook; it was love at first sight. The three-year-old Australian Cattle Dog and Redtick Coonhound mix stray, formerly known as Bard, completed heartworm treatment, has been neutered, and gained 8 lbs. He is currently taking positive reinforcement clicker training lessons to overcome fear aggression. Poor guy is afraid of some dogs, especially those off-leash, because he had to survive on the streets of Griffin, GA, where he was attacked by other dogs (he has scars on his face). I’m not saying I’m giving up my royal seat (or orthopedic dog bed) to my rambunctious sibling, but I’m willing to ask Mother to make one of Oliver’s favorite recipes: sweet potato tots. Not only are they vegan, but they’re low fat too!
1 lb sweet potatoes
1/4 cup brown rice flour
1 tsp kosher salt
1. Boil a large pot of water.
2. Add the potatoes to the water and boil for 20 minutes.
3. Remove from the water and allow to cool.
4. Once cool enough to handle, peel the potatoes.
5. Shred the peeled potatoes with a box grater.
6. Add the grated sweet potatoes to a large bowl with the flour and salt. Combine well.
7. Roll and squish the potatoes into tot shapes.
8. Place them on a baking sheet and into a 375° oven for 30 minutes.
Original recipe from Little Leopard Book