Sweet Potato Tots Recipe

Cook and drain

Preheat oven to 400°F (200°C). Pierce whole sweet potatoes with a fork and roast for 30–40 minutes until tender, or microwave whole peeled sweet potatoes 5–8 minutes until soft. Allow to cool until manageable. Alternatively, steam cubed sweet potato until fork-tender (about 12–15 minutes).

When cool enough to handle, peel if needed and either grate the cooked sweet potato on the large holes of a box grater or pass through a ricer to produce 2 cups packed of cooked sweet potato. Transfer to a large mixing bowl.

Place grated/riced sweet potato in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much excess moisture as possible. Removing moisture is crucial to prevent soggy tots; aim to remove at least 2–3 tablespoons of liquid.

To the drained sweet potato in the bowl add 1 large egg, 3 tablespoons flour, 2 tablespoons grated Parmesan (if using), chopped green onion, chopped parsley, salt, black pepper, garlic powder, and smoked paprika.

Use a spatula or your hands to combine until a slightly sticky, moldable mixture forms. If the mixture is too wet to hold shape, add additional flour 1 teaspoon at a time (up to 2 more tablespoons). If too dry, add a teaspoon of water or another egg white.

If using dredge, place panko and cornmeal (or extra flour) on a shallow plate. With lightly oiled hands, scoop about 1 to 1 1/2 tablespoons of the mixture and shape into a small log or round tot (about 1 inch x 1 inch).

Gently roll each tot in the panko mixture to coat. Press lightly so crumbs adhere. Place formed tots on a tray lined with parchment. Repeat until all mixture is used (should yield about 24–28 tots).

Heat a large nonstick or cast-iron skillet over medium heat and add 2 tablespoons vegetable oil, swirling to coat. When oil shimmers, add tots in a single layer without overcrowding (work in batches).

Cook 2–3 minutes per side, turning gently with a spatula, until deep golden brown and crisp on all sides. Total cook time per batch ~6–8 minutes. Adjust heat as needed so crumbs brown but do not burn.

Transfer cooked tots to a paper towel-lined baking sheet or plate and keep warm in a 200°F (95°C) oven while you finish remaining batches.

To bake: preheat oven to 425°F (220°C). Place tots on a parchment-lined baking sheet and lightly brush or spray with oil. Bake 15–20 minutes, flipping halfway, until edges are crisp and golden.

To air fry: preheat air fryer to 400°F (200°C). Lightly spray tots with oil and arrange in a single layer; you may need multiple batches. Air fry 10–12 minutes, shaking or turning halfway, until golden and crisp.

Whisk together Greek yogurt or mayo, sriracha, lime juice, and honey in a small bowl. Adjust seasoning to taste. Serve alongside hot tots.

Serve tots hot with dipping sauce. Garnish with additional chopped parsley or green onion if desired.

Leftovers: store in an airtight container in the refrigerator up to 3 days. Re-crisp in a preheated 400°F (200°C) oven or air fryer for 5–8 minutes before serving.