One-Ingredient Sweet Potato Tots

These delicious and healthy Sweet Potato Tots only have one ingredient: sweet potatoes!  They’re healthy, delicious, kid-friendly, and easy to make.

Is it Friday yet?? The week seems to be dragging by, and I haven’t been quite as productive as I’d like. It’s been in the high 90s and the heat is sucking all the energy out of me.

Ever since I shared my Four-Ingredient Zucchini Tater Tot recipe, I’ve had so many people ask if the recipe will work with sweet potatoes, too.

Regular potatoes have more starch than sweet potatoes, and I was actually pretty skeptical that a sweet potato tot wouldn’t need a binder.

Fast forward a few years (not sure why it took me so long to try!), and I finally have a sweet potato tot recipe for you. And the best part? Sweet potatoes are the only ingredient you need!

Sweet Potato Tot Recipe Ingredients

• Sweet Potato – This recipe calls for just sweet potatoes.
• Cooking spray – You can use cooking spray on your baking sheet if needed.
• spices – You can definitely season them with any spices you like, but I made them a few times and, in the end, I decided that I liked them best with just the sweet potato flavor. I personally don’t even think they need salt!
• Curry cilantro dip – The dip is optional. It’s made with nonfat Greek yogurt or veganaise/mayonnaise, curry powder, cilantro leaves, lemon juice, and salt.

How To Make These Sweet Potato Tater Tots

1. Wash the sweet potatoes and place them (with skin on) in a large pot. Cover with cold water and bring to a boil. Boil them until the outer part is fork-tender, but there is still some give in the middle, about 20 minutes. It’s OK if the ends are a little mushy, but you want to be able to actually grate the sweet potato. Remove from the water and let them cool until you feel comfortable handling them.
2. Preheat oven to 375 degrees F and line a large pan with a non-stick mat or parchment paper.
3. Remove the skins from the sweet potatoes and grate them on the large side of a box grater. It’s OK if the ends are a little mushy! Add everything to a large bowl and mix well so that the grated sweet potato is well combined with the mushier sweet potato.
4. Use a small spoon or tablespoon to scoop the sweet potato, and then use your hands to form it into a tater tot cylinder. Place tots on the pan, spray the tops with cooking spray (if desired), and place in the oven.
5. Bake sweet potato tots until the outside is golden brown, flipping once, about 40-45 minutes. You may need to be careful when flipping them because they tend to stick together a little at first. However, if they are flipped carefully, they should stick together just fine! You may want to turn the oven up to 400 for the last 10-15 minutes for crisper tots.
6. Add all the Curry Cilantro Dip ingredients to a medium bowl and mix until well combined.

Sweet Potato Tot Recipe Tips and Thoughts

I’ve had a ton of comments on my Zucchini Tater Tots from people who love them, but I’ve also had a few comments from those who couldn’t get them to shape up and hold together. I never know why certain recipes don’t turn out for some people, but others have no problem. I wanted to give some pointers in hopes that no one has that problem!

• Boil the sweet potatoes until they are fork-tender on the outside, but still slightly hard on the inside. This way, you will be able to grate the sweet potatoes without turning them into mashed sweet potatoes on the grater.
• The ends of the sweet potato will probably be much mushier than the rest of the potato, and that is actually a good thing! While you don’t want the center of the sweet potato to be mushy, a little mashed sweet potato helps hold the tots together.
• I like to mix the sweet potato together vigorously, so that the grated sweet potato really integrates with the mushier parts (the ends) and comes together into a cohesive mixture that’s easy to pack into a tot.
• As I said before, I kept these sweet potato tots really simple and didn’t even season them with salt, but if you want to mix things up a bit, that is great! I recommend some Mexican-style seasonings like cumin, paprika, and garlic powder, or some BBQ flavors like chili powder, onion powder, and a little coconut sugar. 🙂
• This recipe is vegan and gluten-free.
• This recipe makes 30-40 sweet potato tots, depending on how big you make them.
• Sweet Potato Tots can be frozen! I recommend flash-freezing them on a large sheet pan before baking and then placing them in an airtight container in the freezer. Tater tots can be frozen for up to 3 months. When ready to eat, bake at 375 for 45-50 minutes.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Tot-Type Recipes?

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4 Ingredient Broccoli Tater Tots + Recipe Video

Four-Ingredient Zucchini Tater Tots

Baked Tater Tots with Smoked Gouda; Green Apple

Spaghetti Squash Tater Tots with Maple Mustard Dip

1-Ingredient Sweet Potato Tots

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5 from 1 review

• Author: She Likes Food
• Total Time: 1 hour 45 minutes
• Yield: 30-40 1x

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Description

These 1-Ingredient Sweet Potato Tots are healthy, delicious and perfect for a dinner side dish or afternoon snack!

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Ingredients

Scale 1x2x3x

• 2 medium sweet potatoes
• Cooking spray, optional

Curry Cilantro Dip (optional)

• 1 cup non fat Greek yogurt or veganaise/mayonnaise
• 1 and 1/4 teaspoons curry powder
• 2 – 3 tablespoons finely chopped cilantro leaves
• 2 teaspoons lemon juice
• 1 pinch of salt

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Instructions

1. Wash sweet potatoes and place them (skin on) in a large pot.  Cover with cold water and bring to a boil.  Boil sweet potatoes until the outer part is fork tender, but there is still some give in the middle, about 20 minutes.  It’s ok if the ends are a little mushy, but you want to be able to actually grate the sweet potato.  Remove from water and let cool until you feel comfortable handling them.
2. Pre-heat oven to 375 degrees F and line a large pan with a non-stick mat or parchment paper.
3. Remove the skins from the sweet potatoes and grate them on the large side of a box grater.  It’s ok the the ends are a little mushy!  Add everything to a large bowl and mix together really well so that the grated sweet potato mixes with the mushier sweet potato.
4. Use a small spoon or tablespoon to scoop the sweet potato and then use your hands to form it into a tater tot cylinder.  Place tots on the pan, spray the tops with cooking spray, if desired, and place in the oven.
5. Bake sweet potato tots until outsides are golden brown, flipping once, about 40-45 minutes.  You may have to be careful when flipping them because they tend to stick a little at first but if carefully flipped they should stick together just fine!  You may want to turn the oven up to 400 for the last 10-15 minutes for a crispier tot.
6. Add all Curry Cilantro Dip ingredients to a medium sized bowl and mix until combined.

Notes

Recipe makes 30-40 sweet potato tots, depending on how big you make them.

Sweet Potato Tots can be frozen!  I would recommend flash freezing them, before baking, on a large sheet pan and then placing them in an airtight container in the freezer.  Tater tots can be frozen for up to 3 months.  When ready to eat, bake at 375 for 45-50 mins.

• Prep Time: 20 mins
• Cook Time: 85 mins
• Category: Side, Vegan, Gluten Free

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