Crispy Sweet Potato Tater Tots Recipe

These sweet potato tater tots are simple to prepare and bake into a crispy, wholesome side or snack. Mix grated sweet potato with a few pantry ingredients, shape into tots, and bake until golden. They’re naturally gluten-free and can be made vegan, or you can add an egg for extra crispiness.

Delicious Sweet Potato Tater Tots

We developed this healthy sweet potato tater tot recipe while planning fall-inspired dinners, and it quickly became a favorite. The method is straightforward: grate the sweet potatoes finely, remove excess moisture, combine with a binding ingredient and seasoning, shape into tots, and bake. The result is a slightly sweet, savory tot with a tender center and a lightly crisped exterior.

The recipe is flexible: keep it vegan by omitting the egg, or add a beaten egg if you prefer a firmer, crispier tot. Making them by hand does take a bit of time because you form each tot individually, but many find the process relaxing—great for a calm kitchen evening.

Directions at a Glance

1. Grate the sweet potatoes using the smallest grate on a box grater. Toss the shredded sweet potato with a pinch of salt and let sit 10–15 minutes to draw out moisture. Then, wrap the shreds in a clean towel or paper towels and squeeze out as much liquid as you can.
2. Combine the drained sweet potato, almond flour, garlic powder, and (if using) beaten egg in a bowl. Mix until the mixture holds together and forms a cohesive ball.
3. Use a teaspoon to scoop a heaping portion, press and roll it between your palms to form a tot shape, and place each tot on a lightly greased baking sheet. Continue until the mixture is used. Brush or spray the tops with a little olive oil.
4. Bake at 400°F (about 200°C) for 10 minutes, carefully flip each tot, then bake another 10 minutes until lightly browned and crisped on both sides.

Tips for Making Tater Tots

• Grate the potatoes finely and salt them briefly to pull out moisture—this is the most important step for a good texture.
• After salting, press the shreds firmly in a towel to remove as much liquid as possible. Less moisture prevents soggy tots.
• If the mixture won’t hold its shape, add a beaten egg or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, set 5 minutes) to bind the mixture.
• Season the mixture to your taste. Try smoked paprika, onion powder, or a pinch of cayenne for variety.
• Use a nonstick sheet, a light spray of oil, or parchment paper to prevent sticking. Flip tots halfway through baking to crisp both sides.
• Make your own dipping sauce to serve alongside: ketchup, mustard, or a creamy yogurt-based dip are all excellent choices.

Ingredients

• 2 small sweet potatoes, peeled and finely shredded (about 2 cups)
• 2 tablespoons almond flour (fine/blanched)
• 1 teaspoon garlic powder
• 1/8 teaspoon sea salt (or to taste)
• 1–2 tablespoons extra virgin olive oil (for brushing)
• Optional: 1 beaten egg (for crispier tots; omit for vegan)

Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
2. Using the second-smallest or smallest grater setting, grate the sweet potatoes. Place the shreds in a bowl, add a pinch of salt, and let them sit 10–15 minutes to release moisture.
3. Wrap the grated sweet potato in two layers of paper towel or a clean kitchen towel and squeeze over the sink to remove as much liquid as possible.
4. In a medium bowl, combine the drained sweet potato with almond flour, garlic powder, salt, and the beaten egg if using. Mix until the mixture is evenly combined and holds together.
5. Scoop a heaping teaspoon of the mixture and shape it into a tater tot with your fingers. Place on the prepared baking sheet. Repeat until all mixture is shaped. Lightly brush or mist the tops with olive oil.
6. Bake 10 minutes, flip each tot, and bake an additional 10 minutes until lightly browned and slightly crisp. Serve warm.

Tips & Notes

• Adding an egg will generally produce a firmer, crisper tot; omit for a vegan version and take extra care to remove moisture.
• Leftover tots store well in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes or in a toaster oven to restore crispness.
• Freezing: flash-freeze shaped tots on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the bake time.
• Nutrition (approx.): 31 kcal per tot, with modest amounts of carbohydrates, fat, and fiber—values are estimates and will vary by exact ingredients and portion size.