Sweet Potato Tots
By Carine Claudepierre
Published on 08/11/2016 - Last updated on 04/22/2023
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Sweet potato tots are the tastiest way to sneak some extra vegetables into your diet!
Well, these cheesy sweet potato tots will quickly become one of your next favorite appetizers!
Trust me. These simple vegetable bites will seduce all your friends and even the kids! I have a huge passion for healthy finger food.
I already shared with you many of my favorite recipes: spinach balls, baked zucchini balls, and cauliflower tots with great success.
How To Make Sweet Potato Tots
These Sweet Potato Tots are super easy to make.
Ingredients
- Sweet Potatoes – Sweet potatoes are lower in carbs than regular potatoes and bring a smooth texture to the tots.
- Egg – you can either use a poultry egg or make your own flax egg if you are vegan.
- Grated Cheese – use either vegan cheese or regular dairy cheese.
- Onion – I like to use white onions for these tots, but you can use red onions.
- Garlic
- Breadcrumbs – I like to use lower-carb breadcrumbs, but regular crumbs work as well.
- Parsley – or any fresh herbs you like such as cilantro.
Instructions
Start by baking the sweet potatoes to make the mashed sweet potato.
I love to bake my sweet potatoes because they had some nutty flavor to the flesh that you don’t have when you boil them.
Also, it keeps the mash ‘dryer’ and is easier to use in this recipe. So place them in the oven for 30 minutes.
Pick some holes all around your sweet potatoes because baking them releases the extra moisture.
It is also better to wait a while before you extract the sweet potato flesh from their skin because it burns!
Making The Batter
Extract the sweet potato flesh and place it in a large mixing bowl.
Add the egg yolk, grated cheese, sliced onion, crushed garlic, breadcrumbs, fresh herbs, and salt.
Combine the batter with a wooden spoon until it’s well combined.
Form small 30 small sweet potato tots and place them on a large baking tray lined with parchment paper.
Cook the tots for 20 to 30 minutes at 400°F (200°C).
Storage Instructions
These Sweet Potato Tots can be stored for a week in the fridge, or you can freeze them in small batches of 6 or 8 in zip-lock bags.
Reheat them in the oven for 10 minutes or in the air fryer.
Allergy Swaps
If you are allergic to any of the ingredients, you can substitute the following:
- Sweet Potatoes: you can use regular potatoes or rutabaga!
- Egg: Swap the egg for flaxseed eggs.
- Grated Cheese: use a vegan cheese alternative.
- Breadcrumbs: opt for a gluten-free breadcrumb alternative if you are allergic to gluten.
More Healthy Bite-Size Recipes
You may also want to try my other finger food recipes below:
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Sweet Potato Tots
Ingredients
- 1 ¾ cup Mashed Sweet Potatoes about 3 medium size sweet potatoes (420 g mashed sweet potatoes)
- 1 Egg Yolk or 1 tablespoon flaxseed in 2 tbsp water
- ½ cup Grated Cheese I used vegan cheddar cheese
- 1 Onion finely grated
- 3 Garlic Cloves crushed
- 1 cup Low-Carb Breadcrumb or breadcrumb of your choice
- ¼ cup Fresh Parsley or cilantro
- ¾ teaspoon Salt (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- On a baking tray, place the sweet potatoes. Use a fork to pick holes all over the sweet potatoes.
- Bake for 30 minutes or until a skewer easily goes through the sweet potatoes.
- Remove from the oven and cool down for 10 minutes before handling them.
- Carefully slice the sweet potatoes half lengthwise and use a spoon to remove the flesh. Discard the skin.
- Place the sweet potato flesh in a large mixing bowl. Cool it down until it reaches room temperature before you combine it with the other ingredients.
- Add egg yolk, grated cheddar, grated onion, crushed garlic, breadcrumb, fresh herbs, and salt.
- Combine with a spoon until it forms a mash that you can easily handle with your hands to shape small tots.
- Prepare a baking tray covered with parchment paper. Set aside.
- Use your hands to shape the sweet potato tots and place them on the tray leaving half a thumb of space between each tot.
- Bake at 400°F (200°C) for 20 – 30 minutes or until the outside is crispy and slightly golden brown. The center will stay soft and moist.
- Serve with some extra dipping sauce like ketchup or guacamole for a healthier choice.
Notes
Want My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Hi. These look amazing and I think we’re going to try them tonight. One question though, it states that it makes about 30 tots and it gives 30 tots as one serving. So, is it really only 2.7 net carbs for 30 of them or did I miss something? Thank you so much for all of your wonderful recipes!
Sorry for the typo and thanks for spotting that! The nutrition panel is for 1 tot, recipe serve 30 tots. Enjoy!
Has anyone tried putting a frozen piece of mozzarella in the middle before baking instead of shredding in the mixture? I’m going to try tonight. Wish me luck!
Thank you for the easy recipe. My 14 months old loved these! ????
Thank you for your lovely feedback, I am so glad your little one enjoy his sweet potato tots. My kids are big fan of those too. Enjoy the blog recipes, XOXO Carine.
Hi. What’s the purpose of the flaxseed mixture? That’s not an ingredient that I normally have, so what would be a good substitution?
Of course! the recipe said 1 eg yolk OR flaxseed mixture – it is a egg free option for vegan followers. If you can eat eggs, you a regular egg yolk! Enjoy the tots! XOXO Carine.
Hi Carine,
I have been making these tots since I found your recipe. However as i live out of town i was missing a few if the ingredients to i substituted them by deleting the egg, i also used almond meal as a substitute for the bread crumbs. I also do catering and have found them to be great i can cook them quickly in a non stick fry pan for gluten free guests, i get many complements.
Thanks for your wonderful recipe. Faye
How amazing is that ! I never thought it will work without eggs and almond meal. I love it! Finally a paleo vegan option to this lovely recipe, thanks to you !!! Thanks again for testing the recipe and taking a minute to report back. So helpful 🙂 Enjoy the blog recipes. XOXO Carine.
Suggestions for reheating?
Hi, I love to rewarm those in hot oven, 320F for about 10 minutes or until crispy outside. I don’t like microwave – they get some and chewy. Other option is to eat them cold or at room temperature. My 5 year old eat them cold in her lunchbox dipped in hummus. Enjoy the tots ! Thanks for making my recipes in your kitchen. XOXO Carine.
Hey what do you mean by brown onion? Fried onion?
Hi, Brown onions are the most common type of onion and they keep longer than other varieties. If you can’t find them in store replace by white onion, a small brown onion is about 2 tablespoons chopped white onion. This recipe is using raw chopped brown onion variety. Enjoy the recipe, xoxo Carine.
Do you mean a shallot? That’s the only variety of onion that starts as small brown onion and would be about 2 tablespoons chopped that I can think of….
No, I mean brown onion. Brown onion is a variety of small onion, less strong than white onion, size of a shallot. But shallot will work too in the recipe. Enjoy, XOXO Carine.
Have you tried them without the cheese? My little one is dairy free. They look delicious!
No I am sorry I did not. I will probably try very soon to make those vegan without egg and cheese. I will let you know ! Carine
Does the taste differ with using basil instead of cilantro?
It slightly change the taste, cliantro has a stronger flavor than basil when cooked. Kids prefer basil. Enjoy the tots! xoxo Carine.
Do you think these can be frozen after they are baked?
Hi,
Sure you can! I would recommend to rewarm in the oven for less than 10 minutes if you freze them baked or it will dry out. Enjoy ! xoxo Carine.
Do you think these will go well cold in a lunchbox?
Hi, yes absolutely. My girl is 4 years old and she is having those in her lunch box with hummus or tomato sauce to dip them in! Always a winner with her. Enjoy the recipe with your kids Karina. xoxo Carine.
Have these baking right now! Can’t wait to give them to my little boy and have for my lunches this week!
Hi, I am sure your little boy will love them ! it is always a big hit with my 4 years old girl. Let me know how it goes 🙂 Thanks for testing my recipes and reading my blog <3 xoxo Carine.
Hi. Can I. Give this to my 9 months old? My son is crazy about like this type of foods. He dont like the purees of veggie or fruits. Thus recipe sounds so yummy.
Hi Rinkal, I am pretty sure it is safe at 9 months to eat those tots. I am not a doctor so I can’t tell you go for it! You will have to decide if it is ok or not for your baby to eat those. But to me it is a great healthy recipe for toddler and I would have given those to my 9 months little girl. Sweet potatoes are great for babies and if your baby is not allergic to eggs, cheese or breadcrumb I am sure this is an healthy choice. Let me know if you decide to try this ! It is very yummy and my 4 years old little girl loves them in her lunchbox. I will try those on my son when he is older – only 6 weeks for now ! Enjoy the blog and thanks for reading me ! xoxo, Carine.
In America…..200 degrees C equals….how much F.arenheit? Thanks.
Hi, Sorry for missing the Fahrenheit conversion. 200C is 392 F. Enjoy the sweet potato tots recipe. They are super simple and delicious. You’ll love them I am sure! Thanks for reading my blog and testing recipes. I hope you’ll try more of them and enjoy it. xoxo. Carine.
We don’t have 392 degrees here in the USA..I think it would be 400 for us. Not sure if the time would be shortened or not. I think I’ll keep an eye on them when it’s 20 min to see how long they take. I can’t wait to try these. Thanks for the recipe!!
Sure 400F will work well ! It is only 8F difference so you should see a big difference in baking time – maybe check them 1-2 minutes before the recommended time and they will turn out great. My oven is a Celsius oven so I converted my temperature into F using an online converter. That is why there is no rounding 🙂 I hope you enjoy the recipe. Have a lovely day. XOXO Carine.
Hi! I have these in the oven and they smell amazing!! I have cooked the whole batch as I wasn’t sure how to freeze them? How do you freeze them uncooked, do they stick together?
Hi Charlie, I hope you enjoy the sweet potato tots recipe ! I agree they smell amazing. I remember eating them as I pictured them for the blog, irresistible ! I usually freeze those before baking on a plate covered with parchment paper. Freeze for 2 hours or until hard enough to transfer them into a zip plastic bag. As they are half frozen they won’t stick together in the bag and you can make a huge bag for later. Don’t defrost them before baking. Simply lay those on a cookie tray covered with parchement paper or a little oil. Bake until crispy outside and hot inside. I hope this help ! See you soon on the blog, Carine!
These look so good! I can’t wait to try them. Thank you for sharing your recipes. I have made your parsnip pizza crust a few times and absolutely love it! I think I will try these sweet potato tots this week.
Hi Terrapin, thank you SO much for following my blog and simple recipes! I love to read your comments. Parsnip crust is so good! you must try the sweet potato tots you will love it too! delicious! let me know what you think if you try them! see you soon on the blog! xoxo Carine.