These baked sweet potato tots are infused with real maple syrup for a deep fall flavor and served with a dijon maple dipping sauce.
Of all the food words out there that get people really crazy, I’d say that ‘tater tots’ is high up on the list. People freakin’ love those things.
I feel like I missed out on this quintessential American food obsession because tater tots were never a thing in our house. If we got frozen pizza once a month, I considered that a h-u-g-e win. Tater tots weren’t even on my mom’s radar.
This is the part where you can feel bad for me.
Fast forward to today and I feel like tater tots have a whole new life form from totchos to tater tot burgers to mac ‘n cheese topped with tater tots and on and on.
So in the spirit of the tot, these sweet potato tots are my healthier, heartier and dare I even say tastier, version of America’s favorite carb-y, grease laden potato invention.
What sets these tots apart from anything you can buy in the frozen food aisle, however, is they’re baked instead of fried and maple syrup is featured in the tater tots as well as in the dijon dipping sauce. It brings a lovely hint of sweetness to the savory sweet potato flavor in the tots and complements the Dijon dipping sauce so perfectly.
They may not be as cute (ok, and as crunchy as that fried-greasy coating of a real tater tot) but, if you’re looking for a fun, bite-sized tot you can feel good about eating, these are calling your name.
Why You’ll Love These Sweet Potato Tots
- Feel good about making a homemade baked version of something that’s typically frozen and fried.
- No unhealthy oils or added stabilizers.
- They freeze like a dream so you thaw some to bake any time a craving strikes.
- Enjoy all the nutritional benefits of sweet potatoes in tater tot form.
Ingredients You’ll Need
This sweet potato tater tot recipe comes together pretty easily using a food processor once you’ve roasted the sweet potato. You can even use leftover roasted sweet potatoes from another recipe to make these and repurpose leftovers into something much more exciting to eat.
- Sweet potatoes — instead of regular potatoes like most tater tot recipes, using sweet potatoes offers a nutritional boost and makes these a great seasonal treat.
- Extra virgin olive oil — helps the tots crisp up in the oven without frying.
- Maple syrup — adds caramelized sweetness and flavor depth to both the tots and the dipping sauce.
- Red onion and garlic — brings extra savory flavor to each bite.
- Flour — combines with the sweet potato to help bind the mixture for easy shaping. Use gluten-free flour if necessary.
- Breadcrumbs — Using panko breadcrumbs creates a crunchy exterior without the need to fry. Gluten-free breadcrumbs can be used if necessary.
- Almond flour — adds structure and a subtle nutty note that goes great with sweet potato and maple.
- Spices — smoked paprika and ground mustard round out the flavors in these savory tots.
How to Make Sweet Potato Tater Tots
1. Roast the Potatoes
Peel and chop your sweet potatoes. Preheat the oven to 400 °F, then toss the potatoes with olive oil, maple syrup, salt, and pepper. Roast for about 15 minutes until tender and lightly golden around the edges.
Quick Tip: Lining with parchment prevents sticking and speeds cleanup.
2. Pulse, Season & Shape
Transfer the roasted sweet potatoes to a food processor. Add the red onion, garlic, flour, almond flour, panko, smoked paprika and mustard. Pulse until the mix pulls into a ball. Taste and adjust the salt and pepper. With wet hands, form the dough into tot shapes. If you find the mixture too stick to work with you can chill it in the freezer for 5 minutes to help firm things up.
Quick Tip: A light spray of water on your hands helps prevent sticking.
3. Broil
Broil the tots for 2–3 minutes per side until they’re golden brown. Use a fork to flip each tot for even coloring. There’s nothing in the tater tots that needs to cook so this is really just for crispiness, color and warmth.
Quick Tip: Spray or brush the tots with a bit of olive oil before broiling to help them crisp up in the oven.
Dipping Sauce
The Dijon maple sauce might end up being your favorite thing about this whole recipe. It’s got the perfect balance of sweet and tangy going and pairs perfectly with the savory sweet flavors of the sweet potato tots. I love this sauce so much I like to use it as a spread on this sweet potato apple ham sandwich and when I make these roasted white sweet potatoes.
If those flavors aren’t your thing, however, consider one of these combinations instead. They also make a great dipping sauce for the tots:
– Yogurt‑herb: Combine Greek yogurt, chopped chives, a squeeze of lemon and salt.
– Spicy ketchup: Stir ketchup with a dash of hot sauce like sriracha or tabasco and smoked paprika for a quick kick.
My Pro Tips
Recipe Tips & Variations
- Don’t over-mix the ingredients in the food processor — you want some texture so tots don’t turn gummy.
- Gluten-free: Swap all-purpose flour and panko breadcrumbs for a gluten-free flour blend and gluten-free breadcrumbs.
- Air fryer basket: Cook the sweet potato tots in an air fryer basket at 400 °F for 6-8 minutes, shaking halfway through for even crisping. They’ll come out similar to these air fried cauliflower gnocchi which are also great for dipping.
- Vegetable tots: Finely rice or grate broccoli, then replace half the sweet potatoes with broccoli to turn these into veggie tots. Or, use grated carrot in place of up to half of the sweet potatoes in the recipe.
- Parmesan cheese: Stir in ¼ cup grated parmesan cheese to the mix for a savory twist.
How to Store Leftovers
Let the tots cool completely, then transfer to an airtight container. Freeze for up to 1 month or store in the refrigerator for up to 3 days. Reheat on a baking sheet in the oven at 375 °F until crisp or in the air fryer.
More Bite-Sized Savory Bites To Try
Sweet potato guacamole bites
Pizza hummus stuffed pretzel bites
Buffalo hummus chicken waffle bites
Sweet Potato Tots
Ingredients
- 1 pound chopped sweet potatoes
- 1 tablespoon extra virgin olive oil
- 2 tablespoons maple syrup
- salt and pepper
- 1 small red onion, chopped
- 1 clove garlic
- 1/4 cup all-purpose flour
- 1/2 cup panko breadcrumbs, use GF if necessary
- 1/4 cup almond flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground mustard
Dipping sauce
- 2 tablespoons stone ground dijon mustard
- 1 1/2 tablespoons maple syrup
Instructions
- Preheat oven to 400°F degrees.
- Toss sweet potatoes with the olive oil, maple syrup, salt and pepper on a baking sheet. Roast for 15 minutes in the oven.
- Remove from oven and transfer the sweet potatoes to a food processor.
- Add the onion, garlic, flours, breadcrumbs and spices to the food processor. Process until well combined and mixture starts to form a ball. Season with salt and pepper to taste.
- With wet hands, roll the mixture into tot shape and place on the same baking sheet.
- Broil the tots 2-3 minutes per side until browned.
- Make the dipping sauce by whisking the mustard and maple syrup together in a small bowl.
- Serve the tots hot, straight out of the oven with the dipping sauce.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
these would make the best little holiday snack! i don’t think there is anything better than a homemade tot!
Tots plus rich gravy really amazing, looks delicious and love the spices on it. This is perfect recipe to try on.
Need these! Perfection!!