Homemade Crispy Sweet Potato Tater Tots: Your New Favorite Savory-Sweet Snack
There’s something undeniably satisfying about a perfectly made tater tot: that golden, crispy exterior giving way to a soft, fluffy interior. Now, imagine elevating that experience with the natural sweetness and vibrant flavor of sweet potatoes! These homemade Sweet Potato Tater Tots are a game-changer. They masterfully blend savory and sweet notes, with a hint of smoky spice and just the right amount of salt, creating an irresistible bite every single time. Forget the frozen aisle; once you taste these from-scratch delights, you’ll be hooked!
While classic tater tots are always a fun snack or side, sweet potato tots offer a unique and even more flavorful twist. They deliver all that beloved crispy-crunchy goodness, but with an added layer of complexity and nutritional value that makes them truly stand out. You might think making them from scratch sounds like a lot of work compared to simply grabbing a bag from the freezer, but I assure you, the effort is incredibly rewarding. This recipe yields tots that are far more flavorful than any store-bought version, thanks to fresh ingredients and the crucial addition of smoked paprika. Plus, when you make them yourself, you have complete control over the oil and salt content, allowing for a healthier, more customized snack.
Why Homemade Sweet Potato Tots Are Superior
Opting for homemade sweet potato tater tots over their frozen counterparts brings a host of benefits:
- Unmatched Flavor Profile: Fresh sweet potatoes combined with carefully selected spices create a depth of flavor that pre-packaged tots simply can’t replicate. The natural sweetness of the potato truly shines through.
- Perfect Texture Every Time: Achieve that ideal contrast of a shatteringly crispy exterior and a wonderfully soft, fluffy interior that melts in your mouth. Store-bought versions often lack this textural perfection.
- Healthier Choice: Control the quality and quantity of ingredients. You decide how much oil and salt goes in, and you avoid unwanted additives and preservatives common in processed foods.
- Customizable Seasoning: While this recipe offers a fantastic base, homemade tots allow you to adjust seasonings to your personal preference. Want more spice? Add a pinch of cayenne. Love garlic? Increase the garlic powder!
- Impressive & Satisfying: There’s immense satisfaction in serving something delicious that you’ve crafted with your own hands. These tots are sure to impress family and friends.
These versatile tots are fantastic on their own with your favorite dipping sauce, but they also make an excellent side dish. I particularly love serving them alongside a hearty veggie burger. For the ultimate indulgence, transform them into “totchos” – simply arrange them on a sheet pan, then pile high with your favorite toppings like creamy vegan queso, savory coconut bacon, fresh jalapeños, salsa, and guacamole. The possibilities for epic totchos are endless!
WATCH THE VIDEO TO SEE HOW IT’S MADE:
Essential Ingredients for Perfect Sweet Potato Tots
Building incredible flavor starts with quality ingredients. Here’s a closer look at what you’ll need for these irresistible sweet potato tots:
Please note: This section provides important details on the ingredients. The FULL recipe with exact measurements and instructions is available in the recipe card below.
- Sweet Potatoes: The star of the show! Any variety of sweet potato will work beautifully in this recipe, whether they are orange, white, or purple. The key is to parboil them just right—firm enough to grate, but cooked enough to easily mash and form.
- Smoked Paprika: This is a secret weapon for adding a rich, savory, and slightly smoky depth that truly elevates the flavor profile beyond standard sweet potato dishes. Don’t confuse it with regular paprika; smoked paprika has a distinct, irreplaceable flavor. If you don’t have it, I highly recommend picking some up! It makes a significant difference.
- Garlic Powder & Onion Powder: These pantry staples provide a foundational savory base, enhancing the overall umami of the tots without adding excess moisture that fresh garlic or onion might. They blend seamlessly into the mixture.
- Sea Salt: Essential for balancing the sweetness of the potatoes and highlighting all the other flavors. Using sea salt provides a cleaner, more intense saltiness. Remember, you can always add more salt after baking to taste.
- Coconut Oil: I love how coconut oil complements the natural sweetness of the sweet potatoes, adding a subtle tropical note and helping achieve that desirable crispness. However, if you prefer, you can certainly use another cooking oil like olive oil, avocado oil, or vegetable oil.
- Cornstarch: This is the crucial ingredient for achieving that signature crispy, crunchy exterior that makes tater tots so addictive. It acts as a binder and helps absorb moisture, ensuring your tots don’t turn out soggy.
Step-by-Step Guide: How to Make Crispy Sweet Potato Tater Tots
While these homemade tots require a little more hands-on time than opening a bag of frozen ones, the process is straightforward and incredibly rewarding. Here’s a detailed breakdown of how to prepare these savory-sweet treats:
1. Prepare Your Baking Station: First things first, get your oven ready. Preheat it to a hot 425°F (220°C). Then, line two large baking sheets. You can use either reliable silicone baking mats, which are excellent for non-stick baking and even browning, or a sheet of parchment paper that has been well-greased with a little oil. This preparation is key to ensuring your tots don’t stick and crisp up beautifully.
2. Parboil the Sweet Potatoes: Bring a large pot of water to a rolling boil. Carefully place the whole sweet potatoes into the boiling water. Allow them to parboil for about 18 to 20 minutes. The goal here is to cook them until they are tender enough to be easily pierced with a fork, but still quite firm and holding their shape. This partial cooking makes them easier to grate and helps ensure even cooking later. If you’re using smaller sweet potatoes, start checking for doneness around 15 minutes. Once parboiled, drain the potatoes and immediately rinse them with cold water to stop the cooking process and make them easier to handle.
3. Prep the Sweet Potatoes for Tot Formation: Once the sweet potatoes have cooled sufficiently to handle, gently peel off their skins. This should be remarkably easy – you can use your fingers, a small spoon, or even a paring knife. The skins should slip right off. Next, using the large holes of a box grater, grate all of the peeled sweet potatoes into a large mixing bowl. The shredded texture is essential for forming the tots and achieving the right internal consistency.
4. Combine All the Tot Ingredients: To the bowl with the shredded sweet potatoes, add the smoked paprika, garlic powder, onion powder, cornstarch, sea salt, and one tablespoon of coconut oil. Using a spatula or your hands, thoroughly mix all the ingredients until everything is well combined and evenly distributed. The mixture should feel moist and cohesive enough to be squeezed together without falling apart.
5. Form Your Tater Tots: This is the fun part! Use a tablespoon measure to scoop out portions of the sweet potato mixture. Then, gently use your hands to press and form each portion into the classic cylindrical tater tot shape. A good technique is to hold both ends with your index finger and thumb, then gently roll the center to create a compact, uniform tot. As you form each tot, transfer it to your prepared baking sheets, ensuring there’s enough space between each one so they don’t touch. This allows for even air circulation and crisping. You should be able to make at least 30 delicious tots from this recipe. Once all the tots are formed and arranged, take the remaining teaspoon of coconut oil and brush it lightly over the surface of each tot. This extra touch of oil will help them achieve an even crispier, golden-brown finish.
6. Bake to Golden Perfection: Place the baking sheets with your formed tots into the preheated oven. Bake for an initial 20 minutes. After this time, carefully flip each tater tot over to ensure both sides cook evenly. Return them to the oven and bake for another 20 minutes, or until they are beautifully crispy and boast a deep golden-brown color. The exact baking time may vary slightly depending on your oven, so keep an eye on them towards the end. Once baked, remove from the oven, allow them to cool slightly on the baking sheet for a few minutes (this helps them firm up), then serve immediately!
Expert Tips for the Best Sweet Potato Tater Tots
To ensure your homemade sweet potato tots are perfect every time, keep these expert tips in mind:
- Uniform Potato Size for Even Cooking: Sweet potatoes come in a wide range of shapes and sizes, which can impact parboiling times. For best results, try to select two sweet potatoes that are similar in size and shape. If you use smaller potatoes, begin checking for doneness around the 15-minute mark during parboiling to prevent overcooking. Consistent size helps ensure all your tots have the same delightful texture.
- The Essential Role of Cornstarch (and Substitutes): Don’t underestimate the power of cornstarch! It’s not just a binder; it’s the secret weapon for that desirable crunchy exterior. It absorbs excess moisture from the sweet potatoes, which is crucial for crispiness, and helps hold the tots together. If cornstarch isn’t an option for you, don’t simply omit it. You can successfully substitute it with an equal amount of all-purpose flour, tapioca starch, or arrowroot powder. Each will provide similar binding and crisping properties.
- Seasoning Smart: For maximum flavor adherence, I highly recommend adding any additional salt or other seasonings immediately after taking the tots out of the oven. When they are piping hot, the salt crystals will stick better to the slightly oily, porous surface, ensuring every bite is perfectly seasoned. If you wait until they cool, the salt may not adhere as effectively.
- Achieving Maximum Crispness: A few factors contribute to truly crispy tots. First, ensure your oven is fully preheated to the recommended temperature. Second, brushing the tots with a little extra oil before baking, as suggested in the recipe, is vital. This fat aids in the browning and crisping process. Lastly, don’t skip the step of flipping them halfway through baking. This ensures both sides get direct heat, resulting in an evenly golden-brown and crunchy exterior.
- Don’t Overcrowd the Pan: When arranging your tots on the baking sheets, make sure they have enough space between them. If they are too close, they will steam instead of roast, leading to softer, less crispy results. Air circulation is key for that perfect crunch.
How to Store and Reheat Homemade Tater Tots
If you’re lucky enough to have leftover sweet potato tots (they tend to disappear quickly!), proper storage and reheating are key to preserving their deliciousness. Place any cooled tots in an airtight storage container and refrigerate them for up to 3 days. To bring back their wonderful crispy exterior, the best method for reheating is in the oven. Preheat your oven to 350ºF (175°C) and spread the tots in a single layer on a baking sheet. Reheat for about 15 minutes, or until they are warmed through and have regained their desired crispness. Avoid microwaving, as this will make them soggy.
Can I Freeze This Recipe?
Absolutely! These homemade sweet potato tots are freezer-friendly, making them perfect for meal prep or having a quick snack on hand. To prevent them from sticking together in a large frozen clump, follow these steps: First, arrange the cooked and cooled tots in a single layer on a parchment-lined baking sheet, ensuring they don’t touch. Place the baking sheet in the freezer until the tots are completely frozen solid. Once frozen, you can transfer them to a freezer-safe bag or container, where they will keep well for up to 3 months.
When you’re ready to enjoy them, you have a couple of reheating options: You can bake them directly from frozen in an oven preheated to 350ºF (175°C) until they’re warmed through and crispy (this might take a bit longer than reheating refrigerated tots, typically 20-25 minutes). Alternatively, you can thaw them in the refrigerator overnight and then reheat them in your oven or toaster oven as you would fresh leftovers.
Enjoy this delightful recipe, friends! If you create these fantastic sweet potato tater tots, please share your culinary masterpiece by snapping a photo and tagging #jessicainthekitchen on Instagram! We’d also be thrilled if you could leave a comment below and give the recipe a rating. Your feedback truly helps us out! Thanks so much!
Sweet Potato Tater Tots (7 Ingredients & Vegan)
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Ingredients
- 2 lbs sweet potatoes, (32 oz/907g), preferably larger even sized potatoes
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon sea salt
- 1 tablespoon coconut oil + 1 teaspoon for brushing, any oil works
- 2 teaspoons cornstarch
Instructions
- Preheat your oven to 425°F/220°C. Line two baking sheets with silicone mats or well greased parchment paper.
- Set a pot of water to boil. Add in the sweet potatoes and parboil for 18-20 minutes. This works best for larger sweet potatoes (like two large), so if using smaller sweet potatoes start to check around 15 minutes that a fork can stick into the middle of it, but is still firm.
- Remove from boiling water and run cold water over the potatoes to stop them from cooking. Allow to cool completely. Once potatoes are cooled, use your fingers or a spoon and peel the skins off. They should slip off very easily.
- Using a large side of a grater, grate all of the sweet potatoes, then add shreds into a large bowl.
- Add in the smoked paprika, garlic powder, onion powder, cornstarch, sea salt and 1 tablespoon of coconut oil. Using a spatula, stir everything together to combine throughly. The mixture should be cooked through, and soft enough to squeeze together.
- Now, it’s time to form the tater tots. Using a tablespoon measurer, press the sweet potato mixture into the measurer. Then scoops out with your hands and form like a tater tot above in the photos – hold both ends with index finger and thumb, then rub/roll the centre into little tot. Line the baking sheets with the tater tots – leaving enough space so that they do not touch. You should get at least 30 tots.
- Using a regular or silicone pastry brush, brush the tater tots with the rest of the coconut oil on the outsides. This will really help it to crisp up. I like to brush both sides.
- Bake the tater tots in the middle rack of your oven for 40 minutes, flipping once at 20 minutes to get both sides well golden brown.
- Remove from oven and allow to cool slightly. Serve with your favourite dip, top with more salt if desired and enjoy!
Notes
- Storing in Fridge: If you have leftover sweet potato tots, they can go in an airtight storage container and be refrigerated for up to 3 days.
- Reheating: To keep that exterior nice and crispy, reheat them in an oven set to 350ºF for about 15 minutes, or until warmed through.
- Freezing: You can freeze these in a flat layer like on a baking sheet (not touching), then when they are all frozen you can put them in a bag together. Thaw them in the oven at 350 until thawed. Or, you can thaw them in the fridge overnight them reheat in your oven or toaster oven, whichever you prefer.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.