1 cup grated parmesan cheese, plus more for rolling tots in
¼ tsp salt
Peel, cube, and measure 3 cups of sweet potatoes (about 3-4 sweet potatoes).
Steam or boil sweet potatoes to the point where you can just put a fork through it but still too tough to eat. Drain (if boiling) sweet potatoes.
Preheat oven to 425F and line a baking sheet with parchment paper or a silicone mat.
In a food processor, pulse sweet potatoes and parmesan cheese a couple of times; just enough to break potatoes up. Transfer to a bowl and fold them in a couple of times. You want to have a chunky mashed texture just like tater tots.
Form into small balls with a cookie scoop or with your hands and a spoon. Once formed, roll each tot on more parmesan cheese – just enough to lightly coat it.
Place on a cookie sheet and bake for 12-15 minutes, turning them at least once mid way through to cook evenly on al sides.
Remove from oven, and serve.
To freeze: prepare tots and place them on a lined baking sheet. Freeze for an hour and transfer onto freezer bag. To cook again, just add a couple of minutes to the baking time.