Sweet Potato Tots Recipe: Crispy, Delicious, and Kid-Approved!

Forget frozen! These homemade sweet potato tots are a game-changer. Imagine crispy, golden-brown exteriors giving way to a soft, slightly sweet, and utterly irresistible interior. These aren’t your average tots; they’re packed with flavor, surprisingly easy to make, and a much healthier alternative to traditional potato tots. Whether you’re looking for a fun side dish, a nutritious snack, or a way to sneak some extra veggies into your family’s diet, this sweet potato tot recipe is a winner. Get ready to ditch the store-bought version and embrace the deliciousness of homemade!

Why This Recipe Works

This sweet potato tot recipe isn’t just about throwing ingredients together; it’s about creating the perfect balance of flavor and texture. Here’s why this recipe stands out:

• Roasting the sweet potatoes: Roasting, rather than boiling, the sweet potatoes intensifies their natural sweetness and dries them out slightly. This is crucial for achieving a crispy tot. Boiling adds too much moisture, resulting in soggy tots.
• Binding agents: The combination of breadcrumbs (or panko for extra crispness) and an egg helps bind the sweet potato mash together, preventing the tots from falling apart during baking or frying.
• Seasoning: We’re not just relying on the sweet potato’s natural sweetness. A blend of spices like garlic powder, onion powder, paprika, and a touch of salt elevates the flavor profile and adds a savory dimension.
• Baking or Frying: The recipe offers both baking and frying options, allowing you to choose the method that best suits your preferences and dietary needs. Baking offers a healthier, lower-fat alternative, while frying delivers maximum crispness.

Ingredients

• 2 large sweet potatoes (about 1.5 pounds), peeled and cubed
• 1/2 cup breadcrumbs (or panko breadcrumbs for extra crispness), divided
• 1 large egg, lightly beaten
• 1 tablespoon olive oil (plus extra for drizzling if baking)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• Pinch of black pepper
• Optional: Dipping sauce of your choice (ketchup, ranch, sriracha mayo, etc.)

Instructions

1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the peeled and cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and easily pierced with a fork.
2. Mash the Sweet Potatoes: Once the sweet potatoes are cool enough to handle, transfer them to a large bowl and mash them thoroughly with a potato masher or fork until smooth.
3. Combine Ingredients: Add 1/4 cup of breadcrumbs, the beaten egg, garlic powder, onion powder, paprika, and salt to the mashed sweet potatoes. Mix well until all ingredients are evenly combined.
4. Shape the Tots: Place the remaining 1/4 cup of breadcrumbs in a shallow dish. Take about 1 tablespoon of the sweet potato mixture and shape it into a tot. Roll the tot in the breadcrumbs to coat it evenly. Repeat with the remaining mixture.
5. Bake (Healthier Option): Preheat oven to 400°F (200°C). Place the shaped tots on a baking sheet lined with parchment paper. Drizzle lightly with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
6. Fry (Crispier Option): Heat about 1 inch of oil (vegetable, canola, or peanut oil) in a deep skillet or pot to 350°F (175°C). Carefully add the tots to the hot oil in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove the tots with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
7. Serve: Serve the sweet potato tots immediately with your favorite dipping sauce.

Tips for Success

• Don’t overcook the sweet potatoes: Overcooked sweet potatoes will become mushy and difficult to shape into tots. Roast them until they are tender but still hold their shape slightly.
• Adjust the seasoning: Taste the sweet potato mixture before shaping the tots and adjust the seasoning to your liking. You can add more garlic powder, onion powder, paprika, or even a pinch of cayenne pepper for a little heat.
• Use a cookie scoop: For uniform tots, use a small cookie scoop to portion out the sweet potato mixture.
• Chill the mixture (optional): If the sweet potato mixture is too soft to handle, chill it in the refrigerator for 30 minutes before shaping the tots. This will make them easier to work with.
• Don’t overcrowd the pan (when frying): Overcrowding the pan will lower the oil temperature and result in soggy tots. Fry the tots in batches, ensuring that they have enough room to cook evenly.
• Use an air fryer: For an even healthier and equally crispy option, try air frying the tots! Preheat your air fryer to 400°F (200°C). Place the tots in a single layer in the air fryer basket and cook for 10-12 minutes, flipping halfway through, until golden brown and crispy.

Storage Instructions

Refrigerating: Cooked sweet potato tots can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a few minutes. Avoid microwaving, as this will make them soggy.

Freezing: To freeze sweet potato tots, spread them in a single layer on a baking sheet lined with parchment paper. Freeze for 1-2 hours, or until solid. Transfer the frozen tots to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. To reheat, bake them directly from frozen in a preheated oven at 375°F (190°C) for 20-25 minutes, or until heated through and crispy. You can also air fry them from frozen.

FAQ

Can I use canned sweet potatoes?

While you can use canned sweet potatoes, we highly recommend using fresh sweet potatoes for the best flavor and texture. Canned sweet potatoes tend to be wetter, which can make it difficult to achieve crispy tots. If you do use canned sweet potatoes, make sure to drain them thoroughly and pat them dry before mashing.

Can I make this recipe vegan?

Yes! To make this recipe vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken). You can also use a plant-based egg substitute. Ensure your breadcrumbs are also vegan-friendly.

Can I use different spices?

Absolutely! Feel free to experiment with different spices to create your own unique flavor profile. Some other spices that would work well include cumin, chili powder, smoked paprika, or even a touch of cinnamon.

My tots are falling apart. What am I doing wrong?

If your tots are falling apart, it could be due to a few factors: The sweet potatoes may be too wet (make sure they are well-roasted), you may not be using enough binding agent (breadcrumbs and egg), or the mixture may be too warm. Try chilling the mixture for 30 minutes before shaping the tots. Also, ensure you are using enough breadcrumbs to coat the tots well.

Conclusion

So, there you have it! A simple, delicious, and healthier way to enjoy sweet potato tots. This recipe is incredibly versatile and can be adapted to suit your preferences and dietary needs. Whether you bake them for a lighter option or fry them for maximum crispness, these homemade sweet potato tots are sure to be a hit with kids and adults alike. Ditch the frozen aisle and give this recipe a try – you won’t be disappointed! Enjoy!