Sweet Potato Tots Recipe

Prepare and dry sweet potato

Peel and grate sweet potatoes on the large holes of a box grater (aim for about 2 cups grated). Transfer grated sweet potato to a clean kitchen towel or several layers of paper towel. Gather the towel and twist firmly over the sink or a bowl to squeeze out as much liquid as possible — at least 3–4 tablespoons. Removing excess moisture helps the tots hold together and crisp.

Combine base ingredients

Place the drained grated sweet potato in a medium mixing bowl. Add 1 beaten egg, 1/2 cup shredded cheddar, 1/4 cup grated Parmesan, and 2 tablespoons finely chopped green onion. Toss to combine.

Add dry ingredients

Sprinkle 1/2 cup all-purpose flour, 1/4 cup panko breadcrumbs, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika and 1/4 teaspoon garlic powder over the sweet potato mixture. Use a spatula or clean hands to fold and mix until the mixture holds together when pressed into a small handful. If mixture is too wet, add up to 1–2 tablespoons more flour or breadcrumbs; if too dry, add a splash of beaten egg (up to 1 tablespoon).

Preheat oven and prepare pan

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat and lightly brush or spray with 1 teaspoon of olive oil.

Shape tots

Scoop about 1 tablespoon of the mixture (roughly the size of a small walnut) and roll or press into a tot shape (oval or cylindrical). Place shaped tots on the prepared sheet, about 1/2 inch apart. Repeat until all mixture is used (should yield ~28–32 tots depending on size).

Coat tops

Pour 1/2 cup extra panko breadcrumbs onto a shallow plate. Lightly press the top of each tot into the panko to coat, or roll each tot gently to apply crumbs. Place tots back on the baking sheet with the coated side up.

Oil the tots

Brush or very lightly drizzle the tops and sides of the tots with the remaining olive oil (about 1 tablespoon plus the 1 teaspoon used earlier). This helps them brown and crisp in the oven.

Bake

Bake in the preheated 425°F (220°C) oven for 12 minutes. Rotate the baking sheet and bake an additional 8–10 minutes, or until edges are golden and panko is crisp. Total baking time ~20–22 minutes depending on your oven and tot size.

Optional broil for extra crisp

If you want extra crunch, switch oven to broil for 1–2 minutes, watching closely to avoid burning.

Rest and garnish

Remove baking sheet and let tots rest 3–4 minutes to firm up. Sprinkle with chopped fresh parsley if using.

Whisk together 1/2 cup plain Greek yogurt, 1 teaspoon Sriracha, 1 teaspoon honey, 1/2 teaspoon lemon juice and 1/8 teaspoon salt in a small bowl. Adjust heat or sweetness to taste. Serve alongside warm tots.