Easy Baked Sweet Potato Tater Tots

You will love these sweet potato tater-tots. Sweet Potato Tots, or as I prefer to call them. Insert crying and laughing emoticons. Plus, seven ingredients

The Origins of Tater Tots

In the 1950s, taters were created to make use of leftover potatoes from french fries. The brothers Nephi and Golden Grigg, who owned a processing plant near the Idaho border in Oregon, were responsible for this invention. Have to admire their resourcefulness!

Sweet potatoes are used instead of the crispy tots that you would find in bite-sized portions.

Sweet Potato Tater Tots

It didn’t turn out well. Either the flavor wasn’t right, or they had a strange texture. Since I didn’t want to fry them, I had to go back to the drawing board. This time, it worked!

It’s the panko crumbs that I seasoned with cinnamon, sugar, and salt. The tots get a crunchy outer crust that is full of flavor.

Next, bake them until golden brown and crisp. The crispier your cookies will be, the longer you bake them. It’s magic.

It’s almost perfect. The tots in this picture are:

Crispy on the outside and tender on the inside

Sweet as can be

Subtly cinnamon

It’s like sweet potato fries packed into a tot

The perfect & perfect

These are great to serve with sandwiches, veggie hamburgers, and breakfast items, brunch, or even on their own, along with other snacks like these jalapeno corn poppers!

These are delicious and easy to pop. I love them. I hope you’ll enjoy them, too. Cheers!



  • Two large sweet potatoes (scrubbed and washed/organic if possible).
  • 1/4 tsp cinnamon ground
  • I used organic cane juice and sugar.


  • 1 cup Panko breadcrumbs* (gluten-free for GF eats)
  • 1 Tbsp coconut or vegan butter (melted).
  • Sugar 2 Tbsp
  • 1/4 teaspoon sea salt
  • 1 tsp of ground cinnamon
  • 2 tsp of cornstarch


  • Bake sweet potatoes in an oven at 400 degrees F (204 C) for 45 minutes to 1 hour or in the microwave. Allow to cool until you can touch them.
  • Prepare the coating while the sweet potatoes are in the oven. Blend all ingredients except butter in a food processor until combined. As you mix, add butter. Dip your finger into it to taste. Add more salt if you like it savory. Add more sugar or cinnamon if you like it sweeter.
  • Peel sweet potatoes and add them to a bowl of mixing. You don’t want a smooth puree but a rough mash. If the sweet potatoes you are using already have a sweet taste, you can omit sugar. Add it and mix.
  • Set in the fridge to chill, and then preheat your oven to 375°F (190 C).
  • Spray nonstick spray on a baking tray. Sweet potato puree can be scooped out in small amounts (1 Tbsp) and shaped into an “oblong” circle.
  • Use a spoon and gently toss the coated pieces to coat. Transfer to a baking sheet, and spray the tops with canola or olive oil to crisp them up (optional).
  • After 20 minutes, gently flip the pan. Continue baking for another 20 minutes and serve them immediately. You can bake them for an extra 10-15 minutes if you prefer them to be firmer. The longer they are cooked, the crispier and more delicious they will be!
  • Form into tots and roll in coating. Transfer to a baking sheet and freeze. Add to a freezer-safe container or bag once they are frozen. Place on a baking sheet oiled with oil and bake for 30 minutes. Flip, then continue to bake for 25-30 minutes or until the desired doneness is reached.
  • If you like, a spicy aioli or ketchup would also be delicious.

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