Sweet Potato Tater Tots
Ingredients:
- 907.2 g (2 lbs) sweet potatoes
- 24 g (3 tbsp) all-purpose flour
- 3 g (1 tsp) garlic powder
- 2.3 g (1 tsp) smoked paprika
- 1.2 g (½ tsp) onion powder
- 4.5 g (¾ tsp) fine salt
- 0.5 g (¼ tsp) black pepper
- 30 ml (2 tbsp) olive oil or oil for frying
Equipments:
Features:
Soy-Free
Meal Prep Friendly
Refined Sugar-Free
Nut-Free
Nutrition:
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Boil the sweet potatoes only until just barely tender, not fully cooked, and let them cool completely before grating — fully cooked or still-warm potatoes turn to mush on the grater instead of shredding into clean strands.
Instructions:
- Par-cook the sweet potatoes: Peel and halve the sweet potatoes. Boil in salted water for 8–10 minutes until just barely tender — not fully cooked. Drain and let cool completely.
- Grate: Using the large holes of a box grater, grate the par-cooked sweet potatoes into a large bowl.
- Mix: Add flour, garlic powder, paprika, onion powder, salt, and pepper. Mix gently until combined.
- Shape: Scoop about 1 tablespoon of mixture and roll into a small cylinder (tot shape) between your palms. Repeat with all the mixture.
- Bake: Preheat oven to 425°F (220°C). Place tots on an oiled baking sheet, drizzle with olive oil. Bake 20–25 minutes, flipping halfway, until golden and crisp on the outside.
- Serve: Serve hot with dipping sauces like chipotle mayo, ketchup, or ranch.
Tips: The potatoes must be fully cooled before grating — warm potatoes fall apart. Chilling the shaped tots in the fridge for 15 minutes before baking also helps them hold their shape.
Swaps: Add a pinch of cinnamon and cayenne for a sweet-heat flavor profile. Can also be made in an air fryer at 400°F for 12–15 minutes.
Storage: Refrigerate up to 4 days. Reheat in the oven or air fryer for best crispiness — avoid the microwave.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The sweet potatoes adds heartiness and a creamy texture once cooked. The all-purpose flour provides structure and body to the finished dish. The garlic powder builds a savory, aromatic base. The smoked paprika adds gentle warmth and a rich color.
Sweet Potato Tater Tots
Ingredients:
- 907.2 g (2 lbs) sweet potatoes
- 24 g (3 tbsp) all-purpose flour
- 3 g (1 tsp) garlic powder
- 2.3 g (1 tsp) smoked paprika
- 1.2 g (½ tsp) onion powder
- 4.5 g (¾ tsp) fine salt
- 0.5 g (¼ tsp) black pepper
- 30 ml (2 tbsp) olive oil or oil for frying
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The sweet potatoes adds heartiness and a creamy texture once cooked. The all-purpose flour provides structure and body to the finished dish. The garlic powder builds a savory, aromatic base. The smoked paprika adds gentle warmth and a rich color.
Prep:
Boil the sweet potatoes only until just barely tender, not fully cooked, and let them cool completely before grating — fully cooked or still-warm potatoes turn to mush on the grater instead of shredding into clean strands.
Instructions:
- Par-cook the sweet potatoes: Peel and halve the sweet potatoes. Boil in salted water for 8–10 minutes until just barely tender — not fully cooked. Drain and let cool completely.
- Grate: Using the large holes of a box grater, grate the par-cooked sweet potatoes into a large bowl.
- Mix: Add flour, garlic powder, paprika, onion powder, salt, and pepper. Mix gently until combined.
- Shape: Scoop about 1 tablespoon of mixture and roll into a small cylinder (tot shape) between your palms. Repeat with all the mixture.
- Bake: Preheat oven to 425°F (220°C). Place tots on an oiled baking sheet, drizzle with olive oil. Bake 20–25 minutes, flipping halfway, until golden and crisp on the outside.
- Serve: Serve hot with dipping sauces like chipotle mayo, ketchup, or ranch.
