Sweet Potato Tots* Recipe

Cook the sweet potato

Place the peeled and cubed sweet potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce to medium and simmer until very tender when pierced with a fork, about 10–12 minutes depending on cube size. Drain thoroughly and return to the pot.

Dry and mash

Over low heat, shake the pot for 1–2 minutes to evaporate excess moisture (or let the drained potatoes sit in a colander for a few minutes). Transfer to a bowl and mash until mostly smooth but still slightly textured—avoid overworking into glue. Let cool for 5 minutes.

Combine

To the warm-but-not-hot mashed sweet potato, add the egg and mix until combined. Stir in the flour, grated Parmesan, chopped parsley, garlic powder, smoked paprika, salt, and black pepper. Mix gently until a slightly sticky but moldable mixture forms. If too wet, add up to 1–2 tablespoons more flour; if too dry, add 1 teaspoon water or a small extra beaten egg white.

Shape tots

Preheat the oven to 425°F (220°C) if baking. Line a baking sheet with parchment or lightly oil a tray for frying. Scoop about 1 tablespoon of mixture and roll into small log or oval shapes (about 1 x 1/2 inch). Repeat until all mixture is used; you should get about 20–24 tots.

Prepare coating

Place the panko breadcrumbs in a shallow bowl and drizzle with 1–2 tablespoons olive oil; toss until evenly moistened (this helps them brown). If you prefer a crisper dredge, you can gently press each tot into the breadcrumbs to coat. For an extra-adherent crust, you may lightly dust tots with flour before pressing into panko (optional).

Coat the tots

Roll each shaped tot in the panko so all sides are coated. Place coated tots on the prepared baking sheet (or a tray if frying). If baking, space them 1/2 inch apart and lightly spray or brush with additional oil to encourage browning.

Bake

Bake in the preheated 425°F (220°C) oven for 15–20 minutes, turning once halfway through, until the coating is golden and crisp and the tots are heated through. If necessary, broil 1–2 minutes at the end to deepen browning—watch carefully to avoid burning.

Fry (optional)

Heat about 1/2 inch neutral oil in a skillet over medium heat until shimmering (about 350°F / 175°C). Fry tots in batches, turning, until golden brown and crisp, about 2–3 minutes per side. Drain on paper towels and keep warm on a baking sheet in a 200°F (95°C) oven while finishing remaining tots.

While tots cook, whisk together Greek yogurt (or sour cream), hot sauce, honey, lemon juice, and the small pinch of salt until smooth. Taste and adjust seasoning—add more hot sauce for heat or honey for sweetness. Serve chilled or at room temperature alongside the hot tots.

Serve tots warm with the dipping sauce. Leftover tots can be refrigerated in an airtight container for up to 3 days; reheat in a 400°F (200°C) oven for 8–10 minutes to crisp, or re-fry briefly in hot oil. The dipping sauce will keep separately for up to 3 days refrigerated.