Sweet Potato Tater Tots
As a passionate home cook, I’ve always been drawn to recreating classic comfort foods with a healthier twist. These homemade Sweet Potato Tater Tots are the result of countless kitchen experiments and family taste tests. They’ve become a beloved staple in our household, cherished by both kids and adults alike. Let me share why these tots are truly special and guide you through making them in your own kitchen.
The Magic of Sweet Potato Tots
There’s something enchanting about biting into a perfectly crisp tater tot. Imagine that satisfying crunch giving way to a pillowy-soft center, enhanced by the natural sweetness of sweet potatoes. It’s a flavor explosion that’s hard to resist!
What sets these tots apart is their unique blend of savory and sweet, with a hint of smokiness that elevates them beyond any store-bought variety. Trust me, once you try these, you’ll never look back!
Ingredients: The Foundation of Flavor
Here’s what you’ll need to create these delectable tots:
- 2 large sweet potatoes (about 1 pound)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 2 tablespoons coconut oil, divided
- 2 tablespoons cornstarch
Each ingredient plays a vital role in creating the perfect tot. The sweet potatoes provide a nutritious base, while the spices add depth and complexity. Coconut oil imparts a subtle sweetness that complements the potatoes beautifully, and cornstarch is our secret weapon for achieving that irresistible crunch.
The Art of Tot-Making: Step-by-Step Guide
1. Preparation
Preheat your oven to 425°F (220°C). Line two baking sheets with silicone mats or well-greased parchment paper. This step is crucial for preventing sticking and ensuring even cooking.
2. Parboiling the Sweet Potatoes
Bring a large pot of water to a boil. Carefully add the whole sweet potatoes and parboil for 18-20 minutes. You want them firm but easily pierced with a fork. This step partially cooks the potatoes, making them easier to grate and shape later.
3. Cooling and Grating
Once parboiled, drain the potatoes and rinse with cold water to stop the cooking process. When cool enough to handle, peel off the skins – I find using my fingers works best, but a spoon can help with stubborn bits. Grate the cooled potatoes into a large bowl.
4. Seasoning the Mix
Now comes the fun part! Add the smoked paprika, garlic powder, onion powder, cornstarch, salt, and a tablespoon of melted coconut oil to the grated sweet potatoes. Mix well, ensuring every shred is coated with this flavorful blend.
5. Shaping the Tots
Using a tablespoon measure, scoop out portions of the mixture and shape them into classic tot forms. Place them on your prepared baking sheets, leaving a little space between each for even browning.
6. The Final Touch
Brush the shaped tots with the remaining coconut oil. This helps achieve that golden, crispy exterior we’re after.
7. Baking to Perfection
Bake the tots for 20 minutes, then flip them over and bake for another 20 minutes. Keep an eye on them towards the end – you’re looking for a crispy, golden-brown exterior.
Tips from My Kitchen to Yours
After making these tots countless times, I’ve picked up a few tricks:
- Size matters: Try to keep your sweet potatoes similar in size for even cooking.
- Cornstarch alternatives: Out of cornstarch? Arrowroot powder or tapioca starch work well too.
- Salt timing: For maximum flavor, sprinkle a little extra salt on the tots right as they come out of the oven.
- Make ahead: These tots freeze beautifully. Make a big batch and reheat in the oven for a quick snack anytime.
Serving Suggestions
While these tots are delicious on their own, I love to get creative with serving ideas:
- Pair them with a homemade aioli for a gourmet appetizer
- Use them as a base for loaded “totchos” with vegan cheese, black beans, and salsa
- Serve alongside a veggie burger for the ultimate comfort food meal
Storage and Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To maintain that crispy exterior, reheat in an oven set to 350°F for about 15 minutes.
For longer storage, freeze the cooled tots on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months. Reheat from frozen in a 350°F oven until warmed through and crispy.
A Personal Note
Creating this recipe has been a labor of love. It reminds me of weekend mornings spent in the kitchen with my family, experimenting with flavors and laughing over our culinary mishaps. These sweet potato tots have become more than just a recipe – they’re a part of our family traditions.
I hope this recipe brings as much joy to your kitchen as it has to mine. Remember, cooking is about more than following instructions – it’s about creating memories and sharing love through food. Enjoy every crispy, savory bite!
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Sweet Potato Tater Tots
- Total Time: 1 hours 10 minutes
- Yield: 6 servings 1x
Description
These homemade Sweet Potato Tater Tots are a delicious and fun snack or side dish. They are crispy on the outside and soft on the inside, with a wonderful combination of savory and sweet flavors.
Ingredients
- 2 lbs sweet potatoes (32 oz/907g), preferably larger, evenly sized potatoes
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon sea salt
- 1 tablespoon coconut oil + 1 teaspoon for brushing (any oil works)
- 2 teaspoons cornstarch
Instructions
Prepare the Oven and Baking Sheets
- Preheat your oven to 425°F (220°C). Line two baking sheets with silicone mats or well-greased parchment paper.
Parboil the Sweet Potatoes
- Set a pot of water to boil. Add in the sweet potatoes and parboil for 18-20 minutes. This works best for larger sweet potatoes. If you’re using smaller ones, start checking around 15 minutes to see if a fork can easily stick into the middle, while still being firm.
Cool and Peel the Potatoes
- Once boiled, remove the sweet potatoes and run cold water over them to stop the cooking. Allow them to cool completely. When they are cool, use your fingers or a spoon to peel off the skins. They should come off easily.
Grate the Sweet Potatoes
- Using the large side of a grater, grate all of the sweet potatoes and add the shreds into a large bowl.
Mix the Ingredients
- Add the smoked paprika, garlic powder, onion powder, cornstarch, sea salt, and 1 tablespoon of coconut oil to the bowl with the sweet potato shreds. Use a spatula to stir everything together until it’s well combined. The mixture should be soft enough to squeeze together.
Form the Tater Tots
- Now, it’s time to shape the tater tots! Using a tablespoon measure, press the sweet potato mixture into the measurer. Then, scoop it out with your hands and shape it like a tater tot. Hold both ends with your index finger and thumb, and roll the center to form a small tot.
- Line the baking sheets with the tater tots, leaving enough space between them so they do not touch. You should get at least approximately 30 tots.
Brush with Oil
- Using a regular or silicone pastry brush, brush the tater tots with the remaining coconut oil on the outside. This will help them get crispy. I like to brush both sides.
Bake the Tater Tots
- Bake the tater tots in the middle rack of your oven for 40 minutes, flipping them once at the 20-minute mark to ensure both sides are golden brown.
Serve and Enjoy
- After this,Remove the tater tots from the oven and allow them to cool slightly. Serve them with your favorite dip, sprinkle with more salt if desired, and enjoy!
Notes
Cornstarch Substitute: If you can’t use cornstarch, you can substitute with tapioca starch, arrowroot powder, or even flour.
Storing Tater Tots
- In the Fridge: If you have leftover sweet potato tots, store them in an airtight container in the refrigerator for up to 3 days.
- Reheating: To keep the tots crispy, reheat them in an oven set to 350°F for about 15 minutes, or until warmed through.
- Freezing: You can freeze the tots in a single layer on a baking sheet (make sure they are not touching). Once frozen, transfer them to a bag. You can thaw them in the oven at 350°F until warmed or thaw them in the fridge overnight and then reheat in your oven or toaster oven.
- Prep Time: 10 minutes
- Cook Time: 1 hours
- Category: Lunch, Snacks
- Cuisine: American
Nutrition
- Calories: 156 kcal
- Sugar: 6g
- Fat: 2g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 3g