Easy Baked Sweet Potato Tater Tots
Easy oven baked sweet potato tater tots recipe made with simple wholesome ingredients. Crispy on the outside, soft and fluffy in the middle. A healthy alternative to the classic tater tots.
Easy oven baked sweet potato tater tots recipe made with simple wholesome ingredients. Crispy on the outside, soft and fluffy in the middle. A healthy alternative to the classic tater tots.
- Carbohydrate 11.2151800575869 g
- Cholesterol 0 mg
- Fat 0.0336859403367977 g
- Fiber 1.87150641018041 g
- Protein 0.82360285991996 g
- Saturated Fat 0.011419838521324 g
- Serving Size 1 1 Serving (56g)
- Sodium 1510.50170386835 mg
- Sugar 9.34367364740651 g
- Trans Fat 0.0123986530479896 g
- Calories 47 calories
Step-by-step
- 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 potato 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 a 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.
Swapping regular russet potatoes for sweet potatoes introduces significantly more moisture into the dough, which requires careful management during both the baking phase and the coating process to achieve proper exterior crispness. Roasting whole sweet potatoes at 400 degrees Fahrenheit for 45 to 60 minutes removes excess internal water far more effectively than boiling them, keeping the interior soft without turning it waterlogged. Panko breadcrumbs mixed with cornstarch create a structured crust that holds up to the dense vegetable mash inside.
Sequencing and Thermal Control
Managing the workflow efficiently prevents the potato mash from becoming difficult to handle. Start by piercing the tubers deeply with a fork to prevent steam buildup, then bake them while processing the dry coating ingredients in a food processor. Blending the breadcrumbs, sugar, salt, and cinnamon together ensures the particle size is fine enough to adhere evenly to the shaped pieces. Chilling the rough-mashed sweet potato in the refrigerator for at least 20 minutes before forming the tots firms up the natural starches, making the mixture much easier to roll without sticking to your hands. When coating the formed cylinders, spray the baking sheet with nonstick spray and spritz the tops of the tots lightly with oil to encourage browning in the 375 degree oven.
- If the sweet potato mixture feels too sticky to shape, return the bowl to the refrigerator for an additional 15 minutes to firm the fats and starches.
- Substitute gluten-free panko breadcrumbs at a 1:1 ratio if managing dietary restrictions without altering the structural integrity of the crust.
- Extend the final baking time by 10 to 15 minutes if extra firmness is desired, monitoring closely to prevent the exterior spices from burning.
