Maple Sweet Potato Tots* Recipe

Cook sweet potatoes

Place the diced sweet potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce to a simmer and cook until very tender, 10–12 minutes. Drain thoroughly and return to the pan over low heat for 1–2 minutes to dry out excess moisture, stirring gently.

Mash and flavor

Off heat, mash the drained sweet potatoes until mostly smooth but slightly textured. Stir in 3 tablespoons maple syrup, 1 tablespoon melted unsalted butter, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon nutmeg. Taste and adjust seasoning as desired.

Form batter and chill

Let the mashed mixture cool to warm (not hot). Fold in 1 cup all-purpose flour and 3 tablespoons panko breadcrumbs until a soft, slightly sticky dough forms. If mixture is too wet to shape, add up to 2 more tablespoons flour, 1 tablespoon at a time. Cover and refrigerate for 20–30 minutes to firm up — this makes shaping easier.

Shape tots

Preheat oven to 400°F (200°C) if baking, or heat 1–2 tablespoons vegetable oil in a large skillet over medium heat if pan-frying. Using about 1 tablespoon of mixture per tot, roll into small cylindrical or oblong shapes, compacting gently with your hands. Place shaped tots on a parchment-lined sheet while working.

Coat (optional)

For extra crispness, lightly brush or spray tots with remaining vegetable oil and roll lightly in a few additional tablespoons of panko (optional). This is recommended for oven-baked tots.

Cook tots

If baking: arrange tots on a parchment-lined baking sheet spaced apart. Bake at 400°F (200°C) for 18–22 minutes, flipping halfway, until golden and crisp. If pan-frying: add tots in a single layer to the skillet and cook 3–4 minutes per side until deep golden and heated through; work in batches and add more oil if needed.

Finish

When tots are cooked, transfer to a paper towel–lined plate to remove excess oil if fried. Sprinkle with a pinch of salt and chopped fresh parsley, if using. Allow to rest 2–3 minutes before serving so centers set.

Whisk together 1/4 cup maple syrup, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, and 2 tablespoons mayonnaise or Greek yogurt until smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust: add more mustard for tang or more maple for sweetness. Chill briefly if desired.

Serve the warm sweet potato tots with the maple dipping sauce on the side.