Sweet Potato Tots
Course
Ingredients
Tots
- 2 sweet potatoes
- 1/4 tsp cinnamon
- 1 tsp sugar (optional, to taste)
Coating
- 1/4 cup Italian bread crumbs
- 1/4 cup Panko crumbs
- 1/4 tsp cinnamon
- 1/2 tsp salt
- Pinch of cayenne pepper (optional, for a touch of heat)
- Olive oil spray (or a light brush of olive oil)
Instructions
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Wash the sweet potatoes thoroughly and pierce the skin several times with a fork. This helps steam escape while cooking. Microwave the sweet potatoes for 5–7 minutes, or until they are soft in the center. Microwaves vary, so check for tenderness with a fork.
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Let the sweet potatoes cool to room temperature so they are easier to handle. Cooling also makes it simpler to remove the skins without burning your fingers.
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While the potatoes cool, combine the coating ingredients in a shallow bowl: Italian bread crumbs, Panko crumbs, 1/4 teaspoon cinnamon, 1/2 teaspoon salt, and a pinch of cayenne if using. Mix well so the spices are evenly distributed through the crumbs.
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When the sweet potatoes are cool, peel off the skins and place the flesh into a mixing bowl. Break the potatoes up slightly with a fork or potato masher so the mixture holds together but is not completely smooth — a little texture helps the tots keep their shape.
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Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
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Taste the mashed sweet potato and add 1/4 teaspoon cinnamon and the teaspoon of sugar if desired. Adjust the seasoning to suit your preference; some sweet potatoes are naturally very sweet and need little to no added sugar.
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Shape the sweet potato mixture into small tots: roll into balls or form into little ovals with your hands. You can make them bite-sized or slightly larger depending on the desired serving size.
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Gently coat each tot in the breadcrumb mixture, making sure both sides are covered. Place the coated tots on the prepared baking sheet in a single layer so they bake evenly.
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Lightly spray the top of each tot with olive oil or brush with a small amount of oil. This helps the coating become crisp and golden in the oven.
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Bake for 20 minutes, then carefully flip each tot and bake an additional 20–25 minutes until both sides are crisp and lightly browned. Oven times vary, so check for a crispy exterior without burning.
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Allow the tots to cool for a few minutes so they firm up slightly. Serve warm with your favorite dip. A classic choice is ketchup with a splash of hot sauce for a bit of tang and heat, or try Greek yogurt mixed with a little honey and mustard for a milder option.
Notes
These sweet potato tots can be customized easily. For a gluten-free version, substitute gluten-free breadcrumbs and gluten-free Panko. If you prefer more savory tots, omit the sugar and add a little garlic powder or finely chopped fresh herbs such as rosemary or thyme to the potato mixture.
Make-ahead and storage: You can bake the tots ahead of time and reheat them in a 375°F oven for 8–10 minutes to restore crispness. Refrigerate leftovers in an airtight container for up to 3 days. For longer storage, freeze the baked tots on a tray until solid, then transfer to a freezer bag and keep for up to 1 month; reheat from frozen in the oven until heated through and crisp.
Serving suggestions: These tots are great as an appetizer at parties, a side dish with grilled meats, or a snack for kids. They pair well with ketchup, spicy mayo, barbecue sauce, or a yogurt-based dip. For a full meal, serve alongside a green salad or roasted vegetables.
Tips for best results: Do not over-process the sweet potato flesh; a slightly varied texture helps the tots hold together. If the mixture feels too wet to shape, add a tablespoon or two of extra breadcrumbs to firm it up. For extra crunch, press the coated tots into a little more Panko just before baking.