Easy Baked Sweet Potato Tater Tots

Easy Baked Sweet Potato Tater Tots

Sweet Potato Tater Tots
So I’ve tried to make sweet potato tater tots before and it didn’t work out. They either weren’t flavorful enough or the texture was off. And I wasn’t about to fry them, so back to the drawing board, I went. This time, success!

Easy Baked Sweet Potato Tater Tots
7-ingredient baked sweet potato tater tots tossed in a cinnamon panko coating that gives them a crisp outer crust. If you like sweet potato fries, you will LOVE these tots!

The result is kind of perfect. These tots are:
Crispy on the outside
Tender on the inside
Perfectly sweet
Subtly cinnamon
Like sweet potato fries crammed into a tot
It & Kind of perfect

I ngredients


2 large sweet potatoes (scrubbed + washed )
1/4 tsp ground cinnamon
2 Tbsp sugar (I used cane sugar)

1 cup panko bread crumbs*
1 Tbsp butter or coconut oil (melted)
2 Tbsp sugar
1/4 tsp sea salt
1 tsp ground cinnamon
2 tsp cornstarch

Poke holes in the sweet potatoes with a fork and bake in a 400-degree F (204 C) oven for 45 minutes – 1 hour until softened, OR in the microwave for about 5-6 minutes. Let cool to touch.

While sweet potatoes are cooking, prepare the coating. Add all ingredients EXCEPT butter to a food processor and blend until incorporated. While mixing, stream in butter. Dip your finger in to give it a taste. If you prefer it more savory, add more salt. If you prefer it sweeter, add more sugar or cinnamon.

Peel sweet potatoes and add to a mixing bowl. Add cinnamon and mash – you’re not looking for a puree, but rather a rough mash. If your sweet potatoes are already pretty sweet on their own, omit the sugar. Otherwise, add it in and mix.
Set in fridge to chill and preheat oven to 375 degrees F (190 C).

Spray a baking sheet with nonstick spray. Scoop out scant 1 Tbsp amounts of sweet potato puree and form them into a “tot” shape – an oblong circle.

Transfer to coating and use a spoon to gently toss to coat. Transfer to a baking sheet and spritz the top with olive or canola oil to help them crisp up (optional).

Bake for 20 minutes, then gently flip. Bake for 20 minutes more than serving immediately. If you want them firmer, just bake them an additional 10-15 minutes. The longer you cook them the crispier they’ll get!

To freeze and bake later, form into tots, roll in the coating, then transfer to a baking sheet and freeze. Once thoroughly frozen, add to freezer-safe bag or container to store for later. When ready to bake, place on an oiled baking sheet and bake for 30 minutes, flip, then bake for 25-30 minutes more or until they reach the desired doneness.

You really don’t need dip for these, but if you want, ketchup or a spicy aioli of some kind would be lovely.