Easy Baked Sweet Potato Tater Tots

Tekno Id April 24, 2019
If you love sweet potato fries, you will LOVE these easy baked sweet potato tater tots. Or as I like to call them, Sweet Potater Tots. The secret here is the panko bread crumbs, which I seasoned namely with salt, sugar and cinnamon. It gives the tots a crispy outer crust with tons of flavor.
Crispy on the outside
Tender on the inside
Perfectly sweet
Subtly cinnamon-y
Like sweet potato fries crammed into a tot
& Kind of perfect

If you love sweet potato fries, you will LOVE these easy baked sweet potato tater tots.

Serve 30
Cook in 1 hour

Ingredients
For the tots
2 large sweet potatoes (scrubbed + washed // organic if possible)
1/4 tsp ground cinnamon
2 Tbsp sugar (I used organic cane sugar)

For the coating
1 cup panko bread crumbs* (gluten-free for GF eaters)
1 Tbsp vegan butter or coconut oil (melted)
2 Tbsp sugar
1/4 tsp sea salt
1 tsp ground cinnamon
2 tsp cornstarch

Instructions

  • 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 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 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 then serve 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 coating, then transfer to 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.
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