When I first bit into these homemade sweet potato tots, I was surprised by how something so simple could feel so satisfying. The crunch gave way to warmth and soft, sweet potato comfort underneath, and suddenly what started as a side dish idea became something I wanted again and again. Let’s head into the kitchen together, roll up our sleeves, and make these fun little bites that are perfect as a snack, side, or even a main for one with a salad.

Behind the Recipe

And now let’s dive into how this version came about. I was craving the nostalgia of tater‑tots but wanted something a bit lighter, a bit more vibrant, and more veggie‑forward. Sweet potatoes seemed like the perfect canvas—natural sweetness, beautiful orange colour, and great texture when baked. With a few tweaks—grating, draining moisture, binding lightly—the result was sweet potato tots that are crispy outside, tender inside, and full of flavour.

Recipe Origin or Trivia

The classic “tater tot” has its roots in the potato industry in America, where leftover potato slivers were pressed and fried into small cylinders. Wikipedia In this sweet‑potato version we’re riffing on that tradition but turning it into something homemade, flexible and veggie‑rich. Numerous modern recipes show how sweet potato tater tots can be made in home ovens or air fryers, often with just a handful of ingredients. Laura Fuentes+2Unbound Wellness+2

Why You’ll Love These Sweet Potato Tots

Vegetable‑forward but indulgent: You’re getting sweet potato goodness, yet with the familiar crunch and fun of tot.
Kid‑friendly & crowd‑friendly: These work for children and adults alike—and you can adjust seasonings easily.
Flexible: Use them as a snack, a side to burgers, with dips, or even tossed into a salad for texture.
Bakes or air‑fries well: No deep‑frying required, making them more accessible and easier to clean up.
Colour & texture: The bright orange interiors, golden edges and crisp exterior make them visually appealing and satisfying.

Chef’s Pro Tips for Perfect Results

Grate or mash the sweet potato but avoid over‑cooking before forming the tots—if too soft, they may fall apart. sweetandsorrel.com+1
Remove as much moisture as possible from the sweet potato shreds so they crisp up nicely. A towel or paper towel works well. Fit Foodie Finds+1
Press the tots firmly when shaping and place them with space between on the baking sheet or tray so air circulates.
Flip or turn halfway through baking so all sides crisp evenly. 💡
Season them well—salt, garlic powder, paprika, herbs all work beautifully to lift the flavour.
Serve immediately for best texture, or if reheating later, refresh in the oven or air fryer to regain crispiness.

Kitchen Tools You’ll Need

A grater (or food processor with a grating/shredding disc)
Baking sheet lined with parchment or a lightly oiled tray
Mixing bowl and spatula
Oven (or air‑fryer if you prefer a quicker method)
Measuring spoons for seasoning

Ingredients in Sweet Potato Tots

Here’s a sample list (makes ~20‑25 tots):

Sweet potatoes – ~2 medium (about 500g) peeled or scrubbed clean
Optional binder: breadcrumbs, flour or almond flour (or just cheese if including)
Seasoning: salt, pepper, garlic powder, paprika or smoked paprika
Olive oil or another neutral oil for brushing
Optional: egg (for extra binding) or cheese (like Parmesan) for crispiness

Ingredient Substitutions

Use almond flour or coconut flour instead of breadcrumbs for gluten‑free. Unbound Wellness+1
Replace sweet potato with a mix of sweet potato + carrot, zucchini or other veggies for variety. Eat Well With Lex
Skip the egg for a vegan version; ensure your binder is strong enough (e.g., starch + flour).
Use different herbs/spices like cumin, chilli powder or rosemary to match your meal.

Ingredient Spotlight

Sweet potato: offers natural sweetness, vibrant colour and nutrients like beta‑carotene—making these tots both delicious and a bit healthier than standard fry‑up.
Seasonings & oil: these are what transform simple potato into something memorable. The oil helps with crispness, seasonings add depth, and a good binder ensures they hold shape.

Instructions for Making Sweet Potato Tots

Let’s jump into step‑by‐step:

Preheat your oven to ~400°F (200°C) or set air‑fryer to ~375‑400°F depending on your device.
Prepare the sweet potatoes: peel (or leave skins on if you prefer rustic), cook until just tender but not fully soft (you want to retain some structure). Drain and let cool slightly. sweetandsorrel.com+1
Grate or mash the sweet potatoes (depending on your texture preference). If grating, use smaller holes for more cohesive shape. Then, if grating, squeeze out excess moisture. Fit Foodie Finds+1
In a bowl, combine sweet potato shreds or mash with your chosen binder (breadcrumbs, flour, cheese), oil, seasonings and any egg if using. Mix to form a mixture that holds together when pressed.
Scoop tablespoon‑sized portions of the mixture, shape into tot‑cylinders or little mounds, and place on the prepared baking sheet. Brush or spray lightly with oil.
Bake for about 20‑30 minutes; if baking at a higher temp (425°F) you might get crispier edges. Flip or turn halfway so all sides brown. sweetandsorrel.com+1
Once golden brown and crispy outside with tender interior, remove from oven, let cool for a minute or two, then serve warm with your favourite dip (ketchup, aioli, yoghurt‑herb sauce).

Texture & Flavor Secrets

The magic is in the contrast: crunchy, golden‑brown exterior giving way to soft, warm sweet‑potato inside with a pleasingly smooth texture. The sweet potato flavour is mellow and comforting, but when seasoned well it becomes compelling. The binder helps hold it together yet doesn’t overwhelm the potato taste. The result: simple, satisfying, comforting.

Cooking Tips & Tricks

Make sure tots are uniform size for even cooking.
Don’t overcrowd the pan —give each tot space to crisp.
If you find your mixture is too wet and not holding shape, add a little more binder (breadcrumbs/flour) and refrigerate for 5‑10 minutes to firm up.
For air‑fryer version: arrange in single layer, cook ~10‑15 minutes, shake or flip halfway. Vegan Dollhouse+1
For make‑ahead: Prepare the shaped tots, flash‑freeze on tray, then transfer to freezer bag. When needed, bake from frozen adding 2‑3 minutes.

What to Avoid

Don’t over‑cook the sweet potato before shaping—it should hold shape, not become mush.
Avoid skipping moisture removal when grating, or tots become soggy and won’t crisp.
Don’t skip the flip mid‑way; one side will burn or brown unevenly if left alone.
Don’t overcrowd the baking sheet—steam trapped will prevent crisping.

Nutrition Facts

(Approximate per serving – assuming ~5 tots per person)
Calories: ~120‑150 (varies depending on binder/oil)
Carbs: ~18‑20 g
Protein: ~2‑4 g
Fat: ~3‑5 g
Can be lower fat if you bake with minimal oil.

Preparation Time

Prep: ~10‑15 minutes
Cook: ~20‑30 minutes
Total: ~30‑45 minutes

Make‑Ahead and Storage Tips

These tots hold up pretty well. After baking, let them cool slightly, then store in an airtight container in fridge for 2‑3 days. Re‑crisp in oven or air fryer. For longer storage, freeze after shaping: flash freeze on baking tray then transfer to a bag. Bake from frozen, adding a few minutes. Laura Fuentes+1

How to Serve Sweet Potato Tots

Serve them as a fun side with burgers, grilled chicken or fish. They also shine as an appetizer with dips (ranch, garlic‑yogurt, sriracha‑mayo) or on their own as a snack. For kids, pair with carrot sticks and a favourite dip. Garnish with chopped parsley or chives for colour.

Creative Leftover Transformations

Chop baked tots and mix into a brunch hash with eggs or greens.
Mash leftover tots and use as topping for shepherd’s pie or vegetarian bake.
Use them as “crust” for mini veggie tarts—press into muffin tins and bake further.

Additional Tips

Season boldly: sweet potato benefits from bold seasoning—don’t shy away from garlic powder, paprika, herbs.
Want super crunch? After baking, switch oven to broil (on low) for 1‑2 minutes to get extra crisp.
For extra flavour: toss baked tots in a little smoked paprika or Parmesan just after baking.
Use different sweet potato varieties (purple, white) for fun colour variation.

Variations to Try

Cheesy sweet potato tots: Add shredded cheddar or Parmesan into mixture for extra flavour and binding. Yummy Toddler Food+1
Veggie‑mix tots: Combine sweet potato with grated zucchini or carrot for a veggie combo. Eat Well With Lex
Spicy tots: Add chilli powder, cumin, smoked paprika and serve with chipotle‑mayo for a kick.
Air‑fryer tots: Cook in air‑fryer for faster crisp and less oil. Allrecipes+1

FAQ’s

Q1: Do I have to grate the sweet potato, or can I mash it?
A1: You can mash, but grated gives more texture and helps crisp. Many recipes use grated form. sweetandsorrel.com+1
Q2: Can I make them gluten‑free?
A2: Yes—use gluten‑free binder such as almond flour or gluten‑free breadcrumbs. Unbound Wellness
Q3: How do I reheat leftover tots so they stay crispy?
A3: Reheat in oven at ~375°F (190°C) for 5‑10 minutes or air fryer for 2‑3 minutes rather than microwave.
Q4: Can I freeze them?
A4: Yes—shape and flash‑freeze, then store in bag. Bake from frozen adding a few minutes. Laura Fuentes+1
Q5: Are these healthy?
A5: They are veggie‑based and baked, so yes relative to deep‑fried. You still want to moderate oil/binder and serve balanced sides.

Conclusion

And now we arrive at the delightfully crispy‑on‑the‑outside, tender‑on‑the‑inside world of Sweet Potato Tots. They’re fun, flavourful and versatile—whether you’re after a satisfying snack, a side dish upgrade, or a playful twist on a veggie. I hope you try them, savour them while warm, maybe dunk one i