Parmesan Sweet Potater Tots

It’s superfood sweet potatoes in a crunchy, dippable, finger food form! Perhaps even better, our tots are made with only five ingredients and baked instead of fried. Enjoy them with one—or all!—of our Three Crazy-Good, Super-Easy Dipping Sauces.

Serves 4 / Makes about 2 dozen




Parmesan Sweet Potater Tots

1 12 Ounce orange-fleshed sweetpotato, peeled
1/4 Cup grated Parmesan cheese
1/2 Teaspoon salt, plus more for sprinkling
1 Cup panko, divided
2 Tablespoons olive oil

Parmesan Sweet Potater Tots Directions

  1. Place sweetpotato in a large pot, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce to a simmer and cook until soft on the outside but crisp tender on the inside, 10 to 12 minutes. Drain and set the sweetpotato aside to cool.

  2. Use the large holes of a box grater to shred the sweetpotato. Transfer to a large bowl and stir in the cheese, salt, and 1/2 cup of the panko.

  3. Preheat the oven to 425°F.

  4. In a small bowl, combine the olive oil and remaining 1/2 cup of panko. About 1 tablespoon at a time, shape the sweetpotato mixture into tots or about 1-inch cylinders, then roll each tot in the panko mixture, pressing the mixture in and coating the tot. Arranged the finished tots on a large rimmed baking sheet.

  5. Bake until crisped and brown, 25 to 30 minutes, gently rolling them over halfway through.

  6. Sprinkle with more salt and serve.


Recipe notes

Note: A couple of twists for your tots—stir in 1/4 teaspoon ground nutmeg or 3/4 teaspoon smoked paprika with the cheese and salt.

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