These baked sweet potato tots are a healthier, fun twist on traditional tater tots. They’re simple to make with just three ingredients, naturally gluten-free, and perfect as a side or snack.
Looking for a side to pair with a veggie-packed burger or an easy family-friendly snack? Homemade baked sweet potato tots complement burgers, sandwiches, and salads, or work well as a finger food at parties. This straightforward recipe uses whole sweet potatoes, brown rice flour, and kosher salt to create crisp, golden tots without frying.
Ingredients
- 1 pound sweet potatoes (skins on at first)
- 1/4 cup brown rice flour
- 1 teaspoon kosher salt
Instructions
- Bring a large pot of water to a boil over high heat.
- Add the whole sweet potatoes to the boiling water and cook for about 20 minutes, until they are just tender. Remove from the water and let cool until you can handle them comfortably.
- When cool, peel the potatoes and shred them using a box grater. If any skin comes off during shredding, discard or snack on it—either way, remove it from the grated potatoes.
- Transfer the grated sweet potatoes to a large bowl. Add the brown rice flour and kosher salt, then mix well until the ingredients are evenly combined. The flour helps bind the mixture so the tots hold their shape.
- Scoop small portions of the mixture and shape into tot-sized cylinders by rolling in your hands and gently pressing to compact—this “roll and squish” method helps form tidy tots that crisp up in the oven.
- Arrange the formed tots on a baking sheet lined with parchment paper or a lightly oiled baking tray, leaving a little space between each.
- Preheat the oven to 375°F (190°C). Bake the tots for about 30 minutes, or until they are crisp on the outside and cooked through. For extra even browning, turn the tots once halfway through baking.
- Remove from the oven and let the tots cool briefly before serving. They pair nicely with ketchup, yogurt-based dips, or your favorite sauce.
Recipe Details
- Servings: 24 tots
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Author: Whitney Bond
Tips & Variations
- If the grated potatoes seem very wet, press them gently in a towel or sieve to remove some excess moisture before mixing with flour—too much moisture makes it harder for tots to hold shape.
- For a crispier exterior, brush or mist the tots lightly with oil before baking, or place them on a wire rack set over the baking sheet.
- Add flavor variations such as a pinch of smoked paprika, garlic powder, onion powder, or chopped fresh herbs like rosemary or thyme to the mixture.
- To make these nut-free and still gluten-free, the brown rice flour works well; you can also experiment with other gluten-free flours if you prefer.
- Double the batch and freeze unbaked tots on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cook time.
Storage & Reheating
Store leftover tots in an airtight container in the refrigerator for up to 3 days. To reheat and restore crispness, bake at 375°F (190°C) for 8–10 minutes or reheat in an air fryer until warmed through and crisp.
Serving Suggestions
These sweet potato tots make a versatile side: serve alongside veggie burgers and salads, as part of a brunch spread, or offer them as a snack with dipping sauces like Greek yogurt dip, smoky ketchup, or a tangy mustard dip. They’re also a crowd-pleasing addition to lunchboxes and casual dinners.
Nutrition Facts (per tot)
- Calories: 22 kcal (1%)
- Carbohydrates: 5 g (2%)
- Protein: 1 g (2%)
- Fat: 1 g (2%)
- Saturated Fat: 1 g (5%)
- Sodium: 107 mg (4%)
- Potassium: 68 mg (2%)
- Fiber: 1 g (4%)
- Sugar: 1 g (1%)
- Vitamin A: 2681 mg (54%)
- Vitamin C: 1 mg (1%)
- Calcium: 6 mg (1%)
- Iron: 1 mg (6%)