It’s pretty rare that I go out to dinner and don’t order an appetizer, an entrée and dessert. It sounds like a lot of food but if you plan it right and order things that complement each other, you finish feeling satisfied, not overly full. The decision regarding what to eat at the very start of the entire meal is critical, as it can set the tone for the rest of the evening: ordering something delicious that you know you love will leave you wanting more, but ordering something that doesn’t register with you could turn you off for the rest of the dinner. The appetizer selection, as you can see, is where I feel the most pressure; it’s hard for me to choose how I want to start each meal because, usually, there are probably about three appetizers I’m craving.

Our love of appetizers and hors d’oeuvres has influenced my girlfriends and me to start solely serving “picky foods,” as we’ve deemed them, at parties. We developed a habit of each bringing such a delicious starter that we often found ourselves too stuffed for the main course. The new party food plan is partly successful because there’s bound to be endless combinations of several items that are appealing to each person, and when hosting many guests one not only feels pressure to have something for everyone but also hopes no one goes home hungry.

The ultimate appetizer party is upon us, with Super Bowl Sunday around the corner. Whether or not you’re rooting for the teams playing, it’s a great excuse to eat your favorite “picky foods.” These sweet potato tater tots would look great next to the wings, chips and dips at your party for the big game.

Sweet Potato Tater Tots

• 2 large sweet potatoes, unpeeled
• 3 green onions
• 1 teaspoon cayenne pepper
• ½ tablespoon garlic powder
• 3 tablespoons whole wheat bread crumbs
• Olive oil
• Salt and pepper

Chop green onions, separating the chopped white bulb portions from the chopped green tops. Set the chopped green parts to the side.  Sauté the white portion in about 2 teaspoons of olive oil, over medium heat, for about 5 minutes, until fragrant. Set aside. Boil a pot of salted water. Add the potatoes and partially cook, about 15 minutes. Drain the potatoes and set aside. When the potatoes are cool enough to handle, peel away as much of the skin with your hands as possible and shred the potatoes using a box grater. Place grated potatoes on top of a baking sheet lined with paper towels, cover with additional layers of paper towels, and squeeze as much moisture from the potatoes as possible. Dump grated potatoes into large bowl and mix with sautéed green onions, spices and bread crumbs. Mix well with your hands and form the potato mixture into small logs, approximately the size of 1 tablespoon. Heat a large sauté pan with approximately ½ inch of olive oil deep over medium heat.  Working in batches, fry the potato logs in the skillet until golden brown, about 2 minutes each side. Transfer to a paper-towel-lined plate to strain excess fat. Sprinkle the tots with salt and chopped green onion tops while still warm.

The quintessential frozen, white potato version of this recipe is a snack that spans generations and will never go out of style. Adaptations of the classic are even served at local restaurants and gastro-pubs. The sweet potato variation appeals to me not only because I know it’s maybe just slightly better for me, what with all the dietary fiber and vitamin A, but also because the brightly colored potato walks the line of just sweet enough. With fragrant green onions and just the right amount of spice, the savory influences highlight and complement the best qualities of the sweet potato. A quick fry on each side crisps the exterior of the tots while maintaining the soft, pillowy middle. Serve these alongside your favorite dipping sauce, and they’ll be a hit; I mixed a tablespoon of Sriracha sauce with about ½ cup of ketchup for a spicy twist on the classic condiment.

These make up enough for a group of people when combined with other appetizers, but who’s to say you can’t have “picky foods” for dinner? They’re easy enough to whip up for a Thursday night dinner at home, too.

Casey Ann is a local foodie and blogger. Read more at www.cleanpl8.com.