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.
- Preparing Time: 30 minutes
- Total Time: 2 hours
- Served Person: 5
kidlunch
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 tsp ground cinnamon
- 2 large sweet potatoes scrubbed + washed (organic if possible)
- 1/4 tsp ground cinnamon
- 2 tbsp sugar (i use organic cane sugar)
- 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
- 2 tsp cornstarch
- 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
These sweet potato tater tots are a healthier alternative to classic tater tots made with processed ingredients. They're made with simple, wholesome ingredients, and they're baked in the oven instead of being fried. The result is a crispy on the outside, soft and fluffy in the middle tot that's packed with flavor.
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.
