These golden Sweet Potato Tater Tots are the perfect game-day snack or tasty side dish.
Any millennials out there? You know all about tater tots. Growing up, I bet you suffered through at least a few weird school cafeteria lunches. I know I did. No, they weren’t all bad, but why did they serve tater tots with everything? I remember our lunch lady even piling them on our plates on pizza day. Who eats tater tots with pizza? I guess I did. I’m not anti-tater tots or anything—in fact, my own kids love them—but I get bored with them. That’s where these sweet potato tater tots come in. If you are looking to revitalize the humble tater tot, you’re in for a treat.
First and foremost, these aren’t your standard tots. This tater tot recipe uses sweet potatoes, so there’s way more flavor going on here. While there’s a touch of salt and crunch to these tots, they’re much sweeter, but not overly so—there’s no added sugar. The natural sweetness of the sweet potatoes is the perfect contrast to the savory spices and sharp Parmesan cheese. The only thing you need is a good dip!
Are Sweet Potato Tater Tots Healthy?
These sweet potato tater tots are a much healthier alternative to the greasy, deep-fried versions that are devoid of any substantial nutrients. Sweet potatoes are a nutritional powerhouse, loaded with vitamin A, calcium, potassium, and fiber. They’re also low in fat. As far as starches go, you can’t get much healthier than a sweet potato.
This recipe also uses very little oil and is oven-baked. If you’re looking for a healthy appetizer, this is it. Bear in mind that the nutritional profile will also depend on the dips you serve the tater tots with.
Blending Breadcrumbs For That Crucial Crunch
In my recipe, breadcrumbs take center stage. Unlike more starchy potatoes, sweet potatoes are dense, so the breadcrumbs create a much-needed contrasting crunch. To achieve this crunch, I like using a blend of regular breadcrumbs and panko breadcrumbs. The regular breadcrumbs are finer and latch nicely to the sweet potato mixture, creating a sort of shell. Meanwhile, the panko breadcrumbs provide the crunch we all crave from our tots. Whatever you do, don’t skimp on any of these ingredients. The texture they create is what makes these sweet potato tater tots taste so good!
How To Make Ahead And Store
Once cooled, store the tater tots in an airtight container. They’ll last up to 5 days in the fridge and 3 months in the freezer. I recommend reheating them in your oven or air fryer. Just spray a little cooking spray on them so that they crisp up nicely.
Serving Suggestions
Paired with a dip, these tots are the perfect game-day or party appetizer. They go well with this Easy Keto BBQ Sauce and this Easy Honey-Mustard Dipping Sauce. Speaking of honey-mustard, my crunchy Almond-Crusted Chicken Bites With Honey-Mustard Dip make for a delicious pairing with these sweet potato tater tots. Or, if you’d like something more savory, this Crock-Pot Buffalo Chicken Dip With Cauliflower is a tasty contrast.
I personally love serving these sweet potato tots as a side with a healthy, easy dinner. They go well with Quinoa-Crusted Chicken, Air-Fryer Pork Tenderloin, or this perfect Crispy Skin Salmon.
Ingredients
- 4 medium sweet potatoes about 2 pounds, peeled and cut into cubes
- 1/2 teaspoon sea salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup grated Parmesan cheese preferably freshly grated
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper optional
- 1 teaspoon dried oregano
- 1/2 cup regular breadcrumbs
- 1 cup panko breadcrumbs for added crunch
- Olive oil spray for coating
Instructions
- Preheat your oven to 425°F. Prepare two baking sheets by lining them with parchment paper or greasing them.
- Steam the sweet potato cubes until tender, about 10-15 minutes. You can do this by placing them in a steaming basket over boiling water or using a microwave-safe bowl with a bit of water, covered, and microwaved on high for 5-7 minutes.
- Transfer the potatoes to a large bowl and mash them with a fork or potato masher until smooth. Season the mashed sweet potatoes with sea salt, black pepper, Parmesan cheese, garlic powder, cayenne pepper (if using), and oregano. Mix well.
- In a separate shallow dish, combine the regular breadcrumbs and panko breadcrumbs. This will be your coating mixture.
- Using a tablespoon or a small cookie scoop, shape the sweet potato mixture into small cylinders resembling traditional tater tots. Roll each tot in the breadcrumb mixture, then place them on the prepared baking sheets.
- Lightly spray the tops of the tots with olive oil spray for crispiness.
- Bake in the preheated oven for 10 minutes, then carefully flip each tot and continue baking for another 10-15 minutes, until they are golden brown.
- Serve with your favorite dip or on their own.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment