Home » Method » Recipes with 6 Ingredients or Less » Homemade Baked Sweet Potato Tots
by Whitney Bond
June 8, 2020
Jump to Recipe
4.75 stars (4 ratings)
This post may contain affiliate links.
These baked sweet potato tots are packed with vitamins A and C, filled with fiber and fat free, they’re a healthy, fun twist on traditional tater tots!
What do you serve with a super healthy Sweet Potato Quinoa Burger that will compliment the burger without ruining its health benefits? Homemade, gluten-free, baked sweet potato tots, of course!
A large serving of tater tots at a fast food chain packs:
- 580 calories
- 31 grams fat
- 1450 mg sodium
- No fiber
- No vitamins
An equivalent serving of these delicious Sweet Potato Tots has:
- 212 calories
- ZERO grams fat
- 434 mg sodium
- 6 grams fiber
- 689% vitamin a
- 47% vitamin c
Simply said, this is one starchy side dish you can feel good about eating!
Baked Sweet Potato Tots Ingredients
- 1 lb sweet potatoes
- 1/4 cup brown rice flour
- 1 tsp kosher salt
Baked Sweet Potato Tots Instructions
Begin by boiling a large pot of water. Add the whole potatoes to the water with skins on. Boil for 20 minutes. Remove from the water and allow to cool.
Once cool enough to handle, shred the potatoes using a box grater.
*As you begin shredding the potatoes the skins will peel off. Snack on them while you prepare the tots or simply discard them.
Add the grated sweet potatoes to a large bowl with the flour and salt. Combine well.
Now we get to my favorite part, putting the tots together. Actually my favorite part is eating them, but this part ranks up there simply because I lovingly named this process the “roll and squish”.
Roll…
… and squish!
And this is how you get perfectly shaped tater tots!
Place them on a baking sheet and into a 375°F oven.
Bake for 30 minutes or until crisp on the outside.
Now it’s time to dig in!
Homemade Baked Sweet Potato Tots
These baked sweet potato tots are packed with vitamins A and C, filled with fiber and fat free, they're a healthy, fun twist on traditional tater tots!
Servings: 24 tots
Prep Time: 30 minutes mins
Cook Time: 30 minutes mins
Total Time: 1 hour hr
Author: Whitney Bond
Course: Side Dish, Snack
Cuisine: American
Ingredients
- 1 lb sweet potatoes, skins on
- 1/4 cup brown rice flour
- 1 tsp kosher salt
Instructions
Bring a large pot of water to boil.
Add the potatoes to the water and boil for 20 minutes.
Remove from the water and allow to cool.
Once cool enough to handle, peel the potatoes.
Shred the peeled potatoes with a box grater.
Add the grated sweet potatoes to a large bowl with the flour and salt. Combine well.
Roll and squish the potatoes into tot shapes.
Place them on a baking sheet and into a 375°F oven for 30 minutes.
Nutrition Facts
Calories 22kcal (1%)Carbohydrates 5g (2%)Protein 1g (2%)Fat 1g (2%)Saturated Fat 1g (5%)Sodium 107mg (4%)Potassium 68mg (2%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 2681mg (54%)Vitamin C 1mg (1%)Calcium 6mg (1%)Iron 1mg (6%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
originally published October 12, 2012 — last updated June 8, 2020 35 Comments
Posted in: Appetizers, Dairy Free Recipes, Egg Free Recipes, Gluten Free Recipes, Method, Quick and Easy Recipes, Recipes, Recipes with 6 Ingredients or Less, Side Dish Recipes, Super Bowl Recipes, Vegan Recipes, Vegetarian Recipes, WB Favorites
About Whitney Bond
I’m a sports-loving, coffee-drinking, food blogger, the host of “29 Minute Meals”, a contributing writer for TODAY Food, cookbook author and on-camera food and lifestyle expert! Here you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot!
More About Whitney »
Make Dinner Easy!
Receive new recipes in your inbox every week!
Leave a Reply
-
Kara — Reply
Hi. Can you make the mixture a day ahead and store in the fridge overnight before baking the next day?
-
Whitney Bond — Reply
Hi Kara, yes, you can definitely do that! Just make sure the mixture is tightly covered or sealed in a plastic bag so that the mixture doesn’t dry out.
-
-
i’m sorry whitney but, i’m trying to prove a point… WHAT IS THAT IN THE BACKGROUND OF THE PICTURE, I THiNK ITS A STUFFED BLUEBERRY MUFFIN… MONICA THINKS IS A f*ckIN MUSHROOM.. PLEASE CONFIRM… THANK YOU… LOVE UR BLOG
-
Whitney Bond — Reply
Hahaha it’s a stack of these veggie burgers 🙂
-
-
-
whitneybond — Reply
Hi Mr M, I haven’t tried that, but I couldn’t see why not!
-
-
Lots of comments (which is great for you, but i dont eant to scan 5 pages haha!)
We cannot do rice flour due to our allergies…. our safe flours are buckwheat and almond… may i use these instead?
-
whitneybond — Reply
Hi Rebecca, I’ve made this recipe with rice flour, gluten free flour blends and whole wheat flour without any problems, so I’m sure buckwheat and/or almond would work as well!
-
-
-
whitneybond — Reply
Sure, that’s just for taste and your preference!
-
-
Not sire what I did third times a charm I guess… I did add some more flour and I used a melon baller to get the shapes because it was still a little sticky but not as bad as the first two times. New favorite recipe THANK YOU!!!!
-
whitneybond — Reply
Yay! So glad to hear that the recipe is now working for you and that it’s your new favorite recipe! Have a wonderful day!
-
-
What am I doing wrong?!? My sweet potatoes come out a sticky hard to shape mess but I try anyway and the tots taste good just don’t look like tots. And I guess I need to use cooking spray or wax paper they like to stick to the cookie sheets. But they are super yummy!!!
-
whitneybond — Reply
Hi Janet, I’m not sure, did you check out the video to see how I made them? Maybe a little more flour would help them be less sticky and messy.
If you’re using a cookie sheet versus a baking stone, cooking spray or wax paper will help them slide off easier!
I’m glad they’re still turning out super yummy 🙂
-
-
OMG thank you for posting this!!!! I was just diagnosed with PCOS and regular russets/any white potato is off the table pretty much forever. But I LOVE tater tots and I love sweet potatoes (which are okay due to their lower GI). Thank you for helping me make my food alterations not suck!
-
whitneybond — Reply
Hi Clara, I’m so glad that you can still enjoy tots on your new diet with this recipe 🙂 Thanks so much for sharing!
-
-
The Wellness Wife — Reply
So easy and the sweet potato will make them so much more flavorful than regular tater tots.
-
Whitney Bond — Reply
Thanks so much! I totally agree! I’ll never go back to regular tater tots again 🙂
-
-
-
Whitney Bond — Reply
Hi Kelsey, I have not tried freezing them personally, but I have had viewers tell me that they have frozen them, then baked them and it worked well!
-
-
Kristen — Reply
These look amazing! Could you make them ahead of time and freeze them?
-
Whitney Bond — Reply
Hi Kristen, I’ve had people ask that before. I haven’t tried it myself, but I don’t see why it wouldn’t work! Enjoy 🙂
-
-
-
-
putneyfarm — Reply
Very cool!
-
Peri's Spice Ladle — Reply
Like that you have used brown rice and sweet potatoes…great healthy take on tater tots:)
