These homemade baked Sweet Potato Tots are crispy on the outside, tender on the inside, and full of warm spices like cinnamon, ginger, and cumin. They’re easy to make, oven-baked, and perfect for dipping, snacking, or as a side dish.
This Tot Recipe is Perfect For Sneaking in More Veggies
When they were young, if I put a sweet potato in front of my kids they would never touch it! Buuuuut, if I serve them up as sweet potato fries or tots, they can’t stop eating them. They also LOVE these cauliflower tots too! Try both and let me know which one wins with your picky eaters.
Unlike frozen or store-bought versions, these homemade tater tots with real ingredients and zero preservatives—and the flavor is way better.
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Ingredients You’ll Need
Here is a list what you need to make my sweet potato tater tots. The amounts can be found in the recipe card below.
- Sweet potatoes – Use medium sweet potatoes for quicker roasting. Avoid boiling—roasting keeps the mixture from getting too wet.
- All-purpose flour (for coating) + 2 tablespoons all-purpose flour (for the mixture) – Combine with panko to make the tots extra crisp. Sub with gluten-free flour if needed.
- Large egg – Let the sweet potatoes cool before adding to avoid scrambling the egg.
- Cinnamon – always good with sweet potatoes!
- Salt
- Cumin – You can leave it out as well if you don’t think your kiddos will like it. But it’s honestly such a small amount.
- Ground ginger – You can substitute with ½ teaspoon fresh grated ginger if preferred.
- Panko breadcrumbs – Regular breadcrumbs work in a pinch, but panko gives better texture.
- Olive oil – Can sub with avocado oil or spray with nonstick cooking spray.
Variations
Add ½ teaspoon of garlic powder or onion powder.
Feel free to add a ¼ teaspoon of cayenne pepper for a little spice.
Add 2 tablespoons of parmesan cheese to the mixture before rolling.
Add a cup of shredded zucchini to the sweet potato mixture (squeeze the excess water out first)
How To Make Sweet Potato Tater Tots (Step by Step)
Preheat the oven to 400° F and wrap each sweet potato in aluminum foil and place them on a baking sheet.
Place the panko and ¼ cup of flour on a plate and mix together. Bake for 25 minutes or until fork tender.
Slice them open and let them cool almost completely. Then scoop out the inside flesh and discard the peel. (do not add the egg to hot potatoes or it will start to cook the egg)
In a large mixing bowl, add sweet potato flesh, 2 tablespoons all-purpose flour, egg, cinnamon, salt, cumin and ginger and mash together with a fork. Scoop the mixture and form into about a 2 inch long tot shape with your hands. (I like to have a glass of water nearby in case the mixture gets sticky when rolling).
Then, roll each tater tot in the panko mixture. Brush a baking sheet with olive oil (or spray with non stick cooking spray).
Place the tater tots in a single layer with a little space in between for even cooking. (you can place them on parchment paper if you’d like for easy cleanup) Brush the tops with a little more olive oil for extra crispiness.
Bake tater tots at 400° F for 20 mins. Then flip them and bake for an additional 15 minutes until golden and crispy.
Serve warm with your favorite dipping sauce like ketchup, aioli, yum yum sauce, sriracha mayo, or any other favorite of yours.
Storing and Reheating Tater Tots
Refrigerate: Once cooled, store leftovers in an airtight container for up 4-5 days.
Freeze: I like to flash freeze them on a baking sheet until almost frozen so they don’t stick together. Then place them in a freezer bag. You can freeze them before or after baking. If freezing before baking, you don’t have to thaw them first. Just bake the frozen tots for a about 10 minutes longer.
Reheat: Warm leftovers in the oven at 350° F for about 10 minutes or until heating through. You can also reheat them in an air fryer basket or toaster oven for 5 minutes.
Can I use canned sweet potatoes?
It’s best to use fresh—they roast better and avoid excess moisture.
Why are my tots falling apart?
The mixture may be too warm or too wet—let the potatoes cool and try adding a little more flour if needed.
Baked Sweet Potato Tots
Ingredients
- 2 pounds sweet potatoes
- ¼ cup all-purpose flour for coating plus 2 tablespoons for mixture
- 1 large egg
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon ginger
- ½ cup panko bread crumbs
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400° F and wrap each sweet potato in aluminum foil and place them on a baking sheet. Place the panko and ¼ cup of flour on a plate and mix together.2 pounds sweet potatoes
- Bake for 25 minutes or until fork tender.
- Slice them open and let them cool almost completely. Then scoop out the inside flesh and discard the peel. (do not add the egg to hot potatoes or it will start to cook the egg)
- In a large mixing bowl, add sweet potato flesh, 2 tablespoons all-purpose flour, egg, cinnamon, salt, cumin and ginger and stir to combine.¼ cup all-purpose flour, 1 large egg, ½ teaspoon cinnamon, ½ teaspoon salt, ¼ teaspoon cumin, ¼ teaspoon ginger
- Scoop the mixture and form into 2 inches tots with your hands. (I like to have a glass of water nearby in case the mixture gets sticky when rolling).
- Then, roll each tater tot in the panko mixture.½ cup panko bread crumbs
- Brush a baking sheet with olive oil (or spray with non stick cooking spray). Place the tater tots in a single layer with a little space in between for even cooking. Brush the tops with a little more olive oil for extra crispiness.2 tablespoons olive oil
- Bake tater tots at 400° F for 20 mins. Then flip them and bake for an additional 15 minutes until golden and crispy.
- Serve warm with your favorite dipping sauce like ketchup, aioli, sriracha mayo, or a yogurt-based sauce with herbs and spices.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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