Baked Sweet Potato Tots

A white bowl filled with sweet potato tater tots garnished with chopped herbs on a wooden cutting board.

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.

Course Side Dish

Cuisine American

Prep Time 25

Cook Time 35

Total Time 1

Servings tots

Calories 42kcal

Author Sherri Hagymas

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

Store leftovers in an airtight container for up 4-5 days.

Freeze on a baking sheet until almost frozen so they don't stick together. Then place them in a freezer bag

Reheat in the oven at 350° F for about 10 minutes or until heating through. You can also reheat them in an air fryer for 5 minutes.

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)

Nutrition