Run the sweet potato under cold water and scrub with a vegetable brush. Add the sweet potato to a pot of boiling water and boil for 10 minutes.

While the potato is boiling fry the bacon in a cast iron skillet or pan. Reserving 1 tablespoon of the drippings in the pan. Chop bacon and set aside.Remove the sweet potato from the water and set aside to cool.Once cool enough to handle, peel the skin and grate the potato with a box grater.

Place the grated flesh of the sweet potato between two paper towels and squeeze in your hand over a sink to remove any excess water. Place the flesh in a medium size mixing bowl and add the garlic salt, onion powder, black pepper, almond flour and all but 2 tablespoons of bacon. Mix well by hand.

Pinch a tablespoon or so of the potato mixture and roll between the palms of your hand making an elongated looking tot.

Re-heat the reserved bacon drippings in the skillet over medium heat and add a splash of olive oil— just enough to barely coat the bottom of the pan. Fry the tots, rolling them around on all sides to make sure they crisp up. Once all sides are cooked, about 5 minutes, remove with a spatula and transfer to a towel-lined plate.

Serve with the prepared paleo sour cream topped with green onion and the reserved bacon pieces.

Recipe based on a recipe from Jay’s Baking Me Crazy using Milton’s Local Paleo Friendly Bacon.