Baked Sweet Potato Tots combine the fall flavors of sweet potatoes with a salty, crispy coating. Sweet potato tots are becoming a staple in many restaurants, but this baked variety means you can easily create this delicious side dish at home, all while saving hundreds of calories. It's a much healthier option than a deep-fried version! Sweet potatoes are filled with essential vitamins and minerals, including vitamin C, vitamin A and iron. This recipe allows you to modify to your family's tastes—make them a little spicy or even sweeter by altering the ingredients as you choose. Baked Sweet Potato Tots are perfection on a plate!
Time:
0
Serves: 0
Serving size:
Ingredients:
Tots
3 large sweet potatoes
1 / 4 teaspoon cinnamon
2 tablespoons coconut palm sugar
Coating
1/2 cup panko bread crumbs
1/2 tablespoon flavor free coconut oil, melted
1 tablespoon coconut palm sugar
1/8 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon corn starch
Instructions:
- Poke holes in the sweet potatoes with a fork and bake in a 400° F oven for 45 minutes to an hour until softened, OR in the microwave for about 5–6 minutes. Let cool to touch.
- While sweet potatoes are cooking, prepare coating. Add all ingredients except coconut oil to a food processor and blend until incorporated. While mixing, stream in coconut oil. Add more salt or sugar to taste.
- Peel sweet potatoes and mash with cinnamon in a mixing bowl. Do not over-mash; aim for a rough mash instead of a puree. Add sugar to taste.
- Set in fridge to chill and preheat oven to 375° F.
- Spray a baking sheet with nonstick spray. Scoop out a scant tablespoon of sweet potato puree and form into an oblong, tot-like shape.
- Transfer to coating mixture and use a spoon or fingers to gently toss to coat. Transfer to baking sheet and spritz the top with olive or canola oil to help them crisp up (optional).
- Bake for 20 minutes, then gently flip. Bake for an additional 20 minutes then serve immediately.
Nutrition facts (per serving):