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Learn how to make these sweet potato tots with this easy recipe and how to freeze them for later so you have a kid-friendly side at the ready.
Sweet Potato Tater Tots
I came up with this recipe years ago, when my kids were little, shortly after they tried regular tater tots from a Sonic drive-thru. Their crispy texture was such a hit that I figured I could make my own at home.
Of course, this was years ago, before you could buy the frozen and ready-made. And yet, I find myself coming back to this recipe because it only has 2 ingredients, it’s easy to make, and my kids still love them.
Ingredients
Unlike the long list of ingredients used in the frozen tater tots, these sweet potato tots only have 2! Ok, 3 if you count the salt! Here is what you’ll need:
- Sweet potatoes: peeled and cubed. You’ll also cook them first.
- Grated parmesan cheese: when it melts, it keeps the sweet potatoes together.
- Salt: can be omitted if the Parmesan cheese is aged or if using Romano.
Using Frozen Sweet Potatoes
Using peeled and diced frozen sweet potatoes to make tater tots makes this recipe even easier! You’ll need to steam them or cook them in the microwave for 2 minutes less than what’s noted in the bag. Then follow the recipe directions.
How to Make Sweet Potato Tots
Making these sweet potato tots is very simple and I show you how in the video below. Some tips that are helpful in case you don’t have the same tools I do include:
- Cook the sweet potatoes
Boil or microwave the sweet potato cubes until you can put a fork through them, but they are still too tough to eat. - Make the dough
Combine the semi-cooked sweet potatoes with Parmesan cheese in a food processor. Pulse just enough to break the potatoes up. If you don’t have a food processor, you can use a potato masher, and once they’re roughly mashed, add the Parmesan. - Form the tots
Use a cookie scoop to form small balls. Or, wait for the sweet potatoes to cool down a little if you’re going to use your hands to shape them. - Bake
Halfway through cooking, I like to flip them over so all sides get crispy. Serve warm.
First time making these? Watch this quick video:
How to Shape Homemade Tots
I use my handy cookie dough scooper to shape the sweet potato tots. You can also use your hands and call it a day! Just make sure to shape the dough into similar size tots so they cook evenly in the oven.
Making Them Crispy
Rolling the sweet potato tots in a little with Parmesan cheese is what gives them a crisp outer texture. If you omit it, you can also use oil or spray, but they won’t be as crisp.
Freezing Sweet Potato Tots
Using a cookie scoop makes this recipe go really fast, so I often batch and freeze uncooked sweet potato tots on a baking sheet for about an hour. Once frozen, I transfer them into a zip bag, where I keep them in the freezer for up to 3 months. When I’m ready to cook them, they usually thaw while I preheat the oven, or I’ll add 2 minutes to the baking time.
Health Benefits of Sweet Potato
These tots are not only delicious but also packed with tons of health benefits from sweet potatoes, like vitamins, minerals, and fiber. This root vegetable is also rich in antioxidants, anti-inflammatory nutrients, and blood sugar regulators.
If you want to add more sweet potatoes to your daily meals to make the most of the health benefits, you can start with this Healthy Berries and Protein Sweet Potato Toast or try this delicious Potato Salad with Sweet Potatoes.
What to Serve with Sweet Potato Tots
The perfect thing to pair with these sweet potato tots? My Copycat Cane’s Chicken Strips. They are the closest thing to the original. These tots also make a great side for baked chicken pieces and spinach turkey burgers. Enjoy!
Sweet Potato Tots
Ingredients
- 3 cups sweet potatoes (about 3 medium), or 12oz bag diced frozen
- 1 cup grated parmesan cheese, divided
- ¼ teaspoon salt
Instructions
Prep the sweet potatoes:
- Peel and dice 3 cups of sweet potatoes into very small pieces. Then, steam or boil them (for about 4 minutes if diced or 8 minutes if larger cubes) until you can pierce them with a fork but they're too hard to eat. Drain the liquid and place them in the bowl of your food processor or a bowl.
- If using frozen and already cubed sweet potatoes, microwave them for 2 minutes less than what's noted in the bag. You can also steam or boil them.
Preheat the oven:
- Preheat oven to 425F and line a baking sheet with parchment paper or a silicone mat.
Shape the tots:
- Set aside 2 tablespoons of Parmesan cheese in a small bowl. This is to lightly roll/coat the tots after they're shaped.
- In a food processor, pulse the sweet potatoes and the remaining parmesan cheese a couple of times, enough to break up the sweet potatoes and combine them with the cheese. Remove the blade and give everything a quick mix with a spoon. In a bowl, use a fork or a potato masher to break up the sweet potatoes. Add the parmesan cheese and combine the mixture. You want to have a chunky mashed texture just like traditional tater tots.
- Use a 1 tablespoon cookie dough scoop to shape the tots, or use your hands to roll them into rounds. If using your hands, wait for the mixture to cool. Once formed, roll each tot in the reserved parmesan cheese and place them on the baking sheet.
Bake:
- Bake the sweet potato tots for 12-15 minutes, turning them at least once halfway through cooking to crisp them on all sides. You know they're done when the middles are soft and the outsides are golden. Remove them from the oven and serve.
Storage:
- Refrigerate leftover sweet potato tots in an airtight container for up to 4 days. Warm them up in the microwave, toaster oven, oven, or air fryer.
- Freeze uncooked sweet potato tots on a lined baking sheet for 1 hour. Once frozen, transfer them into a zip bag and keep frozen for up to 3 months. Bake them for 2-3 additional minutes.
Paul Brown says
Thank you so much for information about this technique! My first time using my indoor grill and the chicken turned out fantastic!! Your instructions were easy to follow and yielded results even better than what I had hoped for. I look forward to delving deeper into your blog and learning even more. Thanks again.
Michelle H says
I’m a bit confused by the freezing instructions. Like another reader was asking, should it be cooked, cooled and then placed into freezer? Or should it go into freezer uncooked? You did write “to cook again”, which means it has to be cooked first? Thanks in advance for clarifying!
Laura Fuentes says
Michelle, it really doesn’t matter if you freeze these before cooking or after. if you cook them, they just need simple warming up. If you do not, then add about 3minutes to your cooking time. Enjoy!
Darlena Hnizdil says
What dipping sauce do you have with these? just made them! They are quite sticky and oozy – stuck to my parchment paper so I think I did something wrong….taste good thought.
Stephanie Schneller says
my kids just dip the in ketchup 😉
hamletta says
I like the combination of sweet potato and chipotle pepper, so maybe a chipotle mayo?
Laura Fuentes says
Yum!