Go Back

Sweet Potato Tots

Crispy on the outside, tender and sweet on the inside—these homemade sweet potato tots are baked or air-fried to golden perfection.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes about 1 lb total
  • 1/2 cup finely grated Parmesan cheese
  • 1 large egg lightly beaten
  • 1/4 cup finely chopped fresh chives or green onion green parts only
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt plus more for finishing
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil or avocado oil for baking OR cooking spray (for air fryer)

Equipment

  • box grater
  • clean kitchen towel or cheesecloth
  • large mixing bowl
  • baking sheet or air fryer basket
  • parchment paper (optional)

Method
 

  1. Preheat your oven to 425°F (220°C). If using an air fryer, preheat to 400°F (200°C).
  2. Peel the sweet potatoes. Using a box grater, shred them on the large holes. You should have about 2 packed cups of shreds.
  3. Transfer the shreds to a clean kitchen towel or cheesecloth. Gather the corners and twist firmly over the sink to squeeze out as much liquid as possible. This is the secret to crispy tots—excess moisture makes them soggy.
  4. In a large bowl, combine the squeezed sweet potato shreds, Parmesan, egg, chives, smoked paprika, garlic powder, salt, and pepper. Mix with your hands until everything is evenly coated.
  5. Shape the mixture into small cylinders about 1 inch long and 3/4 inch wide. Pack each tot firmly so it holds together. Place them on a parchment-lined baking sheet or in the air fryer basket in a single layer, not touching.
  6. For baking: Brush or drizzle the tots with oil, then bake for 20–25 minutes, flipping halfway through, until golden brown and crispy on all sides.
  7. For air frying: Lightly spray the tots with cooking spray, then air fry for 12–15 minutes, shaking the basket halfway, until deep golden and crisp.
  8. Let the tots rest on the baking sheet or basket for 2 minutes before serving. Sprinkle with a pinch of flaky salt if desired.

Notes

Storage: Leftover tots keep in an airtight container in the fridge for up to 3 days. Reheat in a 400°F oven or air fryer for 5 minutes to restore crispness. To freeze: Arrange uncooked tots on a tray and freeze until solid, then transfer to a freezer bag. Bake or air fry from frozen, adding 3–5 minutes to the cook time. Common allergens: This recipe contains dairy (Parmesan) and eggs. For a dairy-free version, omit the Parmesan and add 2 tablespoons of nutritional yeast and an extra tablespoon of cornstarch. For egg-free, substitute with 2 tablespoons of aquafaba or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested for 5 minutes). Use caution when handling hot oil or oven surfaces.