Homemade Sweet Potato Tots are a flavorful, healthier twist on traditional tater tots—ready in about 25 minutes and perfect as a side for weeknight dinners or holiday meals.
These Sweet Potato Tots are easy to make and naturally versatile. My shortcut for getting them on the table quickly is to use pre-riced vegetables from the freezer aisle. For this version I used a cauliflower and sweet potato riced blend, which makes prep fast and consistent.
Here is what our readers are saying:
“I think I could snack on these all day! YUM!” – Rebecca
Because the vegetables are already riced, the mixture comes together quickly and bakes up crisp on the outside while staying tender inside. They pair well with a wide variety of mains and make a great addition to seasonal menus and everyday dinners alike.
Why this recipe works
- Using pre-riced veggies saves time and keeps the texture consistent.
- The recipe yields a good amount and is easy to double for a crowd.
- Flavorful spices balance the natural sweetness of the potatoes for a satisfying side dish.
What pairs well with Sweet Potato Tots
They go great with grilled or baked chicken, soups, stews and simple weeknight mains. Try them alongside baked parmesan chicken tenders, a cozy tomato soup, or a pot roast for a comforting meal. Because they’re lightly seasoned, they complement both simple and richer dishes.
How to make Sweet Potato Tots
- Microwave an unopened bag of riced cauliflower and sweet potato on high for 5 minutes. Carefully transfer to a medium bowl and let cool until you can handle it.
- Add all-purpose flour and the spices, then stir until evenly combined.
- Using a tablespoon-sized scoop or your hands, form small tots and place them on a parchment-lined baking sheet. Spray lightly with cooking spray and sprinkle with freshly grated Parmesan if desired.
- Bake at 425°F for about 20 minutes or until golden brown and crisp on the outside.
If you can’t find riced vegetables in your store, you can make the base by cooking and then ricing fresh sweet potatoes. Par-cook fresh sweet potatoes so they still hold a bit of texture before ricing or grating them.
Seasoning and flavor
For these tots I use garlic powder, onion powder, ground cumin and a pinch of chipotle powder for gentle heat and smokiness. That spice combination enhances the sweet potato’s natural flavor and works well in other sweet potato preparations like hash. Adjust the chipotle to taste or omit it if you prefer no heat.
Alternatives and add-ons
- Want more heat? Increase the chipotle powder or serve with hot sauce.
- Prefer mild flavors? Skip the chipotle and stick with garlic and onion powder.
- Try dipping sauces: ranch, chipotle ranch, sour cream, or your favorite condiment all work well.
- Top with freshly chopped parsley or extra Parmesan for garnish.
How to store
Store cooked tots in the refrigerator for 2–3 days. Reheat in a 350°F oven until warmed through and crisp. To freeze, bake the tots first, let them cool completely, then freeze in a single layer on a baking sheet before transferring them to a freezer bag; they will keep for up to 2 months. Reheat from frozen in a hot oven until crisp.
Tips and tricks
- Use any spice mix you enjoy; this recipe is a great base for experimentation.
- If using fresh sweet potatoes, par-cook them so they hold some texture before ricing or grating.
- A ricer gives a fine texture similar to the frozen riced vegetables; grating yields a slightly firmer texture.
- Sprinkling Parmesan on top before baking adds savory depth—highly recommended.
Recipe: Sweet Potato Tots
Author: Dana @ ThisSillyGirlsKitchen.com
Servings: 3 | Prep: 5 mins | Cook: 20 mins | Total: 25 mins
Ingredients
- 12 ounces riced cauliflower and sweet potato (frozen)
- 2 tablespoons all-purpose flour
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon chipotle powder (optional)
- 1/4 teaspoon kosher salt
- Fresh black pepper, a few cracks
- 1 tablespoon freshly grated Parmesan
- Cooking spray
- 1 teaspoon fresh parsley, chopped (optional garnish)
Instructions
- Preheat oven to 425°F. Microwave the unopened bag of riced vegetables on high for 5 minutes. Pour into a medium bowl and cool until you can handle it safely.
- Add flour, onion powder, garlic powder, cumin, chipotle powder, salt and pepper to the bowl. Stir until combined.
- Scoop tablespoon-sized portions onto a parchment-lined baking sheet and press to form tots. Lightly spray with cooking spray and sprinkle with Parmesan.
- Bake for about 20 minutes, until golden brown and crisp. Garnish with parsley if desired and serve warm.
Notes
- Any spice combination can be used to match your taste.
- These tots freeze well after baking—see storage instructions above.
- If using fresh sweet potatoes, par-cook rather than fully soften to retain texture.
- You can rice cooked sweet potatoes with a ricer or grate them for a different texture.
- Parmesan on top enhances flavor and encourages browning.
Nutrition (per serving)
Calories: 59 kcal | Carbohydrates: 11 g | Protein: 3 g | Cholesterol: 1 mg | Sodium: 256 mg | Potassium: 361 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 25 IU | Vitamin C: 54.7 mg | Calcium: 52 mg | Iron: 1 mg
If you make these Sweet Potato Tots, tell us how they turned out in the comments. Follow ThisSillyGirlsKitchen on social media for more recipes and ideas.
