Sweet Potato Tater Tots Recipe

Prep and Cook Sweet Potatoes

Peel and cut sweet potatoes into 1-inch chunks. Place in a medium pot and cover with cold water. Bring to a simmer and cook until just tender, 10–12 minutes. Drain well and let cool slightly.

Dry and Mash

Transfer cooked sweet potato to a large rimmed baking sheet or bowl. Use a fork or potato masher to mash until mostly smooth but still slightly textured. Spread out on the sheet and let steam off and dry for 8–10 minutes (this removes excess moisture so tots hold together).

Mix Dry Ingredients

In a medium bowl, combine flour, breadcrumbs, garlic powder, onion powder, salt, and pepper. Stir to blend evenly.

Combine

Add the cooled mashed sweet potato, green onion, and the egg to the dry mixture. Mix gently with a spatula or your hands until incorporated. If the mixture seems too wet and sticky to shape, add up to 2 tablespoons additional flour or breadcrumbs, 1 tablespoon at a time, until it holds together when pressed.

Shape Tots

Take about 1 tablespoon of mixture and roll between your palms into a small log or tot shape (approximately 1 1/2 inches long). Place shaped tots on a baking sheet lined with parchment. Repeat until all mixture is used. You should have about 30–36 tots depending on size.

Coat (optional for crispiness)

For a crisper exterior, lightly roll each tot in additional breadcrumbs and place back on the sheet.

Bake (healthier)

Preheat oven to 425°F (220°C). Lightly brush or spray tots with the 2 tablespoons oil and arrange in a single layer on a parchment-lined baking sheet, leaving space between tots. Bake 10 minutes, flip each tot, brush/spray lightly again, and bake an additional 8–10 minutes until golden and edges are crisp.

Pan-fry (crispy exterior)

Heat 2 tablespoons neutral oil in a large nonstick skillet over medium heat. Working in batches, add tots in a single layer and cook 2–3 minutes per side, turning carefully, until all sides are golden and heated through. Transfer to a paper towel–lined plate to drain.

Deep-fry (fastest, crispiest)

Heat 2 inches of neutral oil in a heavy pot to 350°F (175°C). Fry tots in batches 2–3 minutes until deep golden and crisp. Transfer to a rack or paper towels to drain. Keep warm in a 200°F (95°C) oven while frying remaining tots.

Immediately after cooking, toss or sprinkle tots with your chosen seasoning: Season lightly with salt & pepper to taste, or evenly dust with 1 teaspoon cajun seasoning (for a spicy kick), or 1 teaspoon rib rub (for smoky-sweet flavor). Taste and adjust sparingly.

Transfer to a serving platter, garnish with chopped parsley if using, and serve hot with ketchup or aioli for dipping.