These Crispy Sweet Potato Tots are the perfect side dish, appetizer, or snack! The outside is super crispy, and the inside is filled with a warm gooey sweet potato mixture. They're so easy to make, can be air fried or oven baked, and only require a few simple ingredients! Great for anyone who is gluten-free, dairy-free, vegetarian, or on Whole30. (Updated February 2021.)
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🍴Ingredients
Filling
Cassava flour, mashed sweet potato, garlic powder, salt, black pepper.
Outer Coating
Whipped egg, Finely Shredded Coconut.
What makes these Sweet Potato Tots Healthy?
These crispy little tots are made with healthy whole food ingredients! Sweet potatoes are relatively high in fiber, and are a great source of vitamin c, and potassium! For this recipe I also used Cassava Flour, which is a gluten-free flour alternative! It has a very light, powdery texture, and it's made from Yuca. BONUS - Cooling your potatoes overnight has shown to increase the resistant starch load. (Resistant starch is great for gut health!)
🍠 How to Cook Sweet Potato
Baking
Place your sweet potatoes on a pan or parchment paper, and bake at 375 degrees for about 40 minutes. You'll know they're done when you can easily stick a fork in them. Baking is my favorite way to make them because it's an easy way to meal prep extras for later!
Steaming
The second way you can make mashed sweet potato is by peeling the potatoes, chopping them into small chunks, and steaming them until they become tender! It usually takes a little less time to cook, but I'm not a huge fan of peeling potatoes.
🍠 Mashing Sweet Potato
- Once you have your sweet potatoes baked to perfection, let them cool to room temperature. Peel off the skin, add them to your mixing bowl, and whip them with hand mixer or handheld potato masher.
- If you steamed them, you wont have to peel the skin, just add them directly to your bowl to cool. From there, you can measure out your 1 + ⅓ cup!
- The texture of your sweet potato will thicken up as it cools. Once they're at room temperature, I usually place mine in the refrigerator. (Overnight is even better!) The cooler they are, the easier they will be to mold. If they're warm still, it will be a looser consistency that's harder to mold.
🍴Recipe Instructions
- Start by measuring out 1 + ⅓ cup of mashed sweet potato. Add it to separate mixing bowl with the cassava flour, garlic powder, salt, and black pepper. Use a spatula to fold it all together.
- Use a teaspoon to scoop out the mixture, then use your finger to push it off onto a plate. They should be about 1+½ inches by ½ inch. Don't worry, they don't have to be perfect! (SEE PICS BELOW.) It should make about 18-20 bites! Once they're all on the plate, place it in the fridge for 10-15 minutes to set.
Putting it all together
- While it's setting, we can prep our crispy coating ingredients! In a small bowl, whip your egg. Set aside, then add your coconut flakes into a separate bowl.
- Once your sweet potato is set, use a fork to scrape them off one at a time. Roll in egg, then roll in shredded coconut, then place on your baking sheet or in your air fryer.
- Once they're all prepped, bake or air fry at 375 degrees for 12-15 minutes. If you bake them, they will probably take a little longer to cook.
- Let cool for a couple minutes, and then ENJOY!
Frequently Asked Questions
Yes you can bake them or air fry them! If you bake them, they might take a little longer to get crispy. You'll know they're done when they have a golden brown coating on the outside.
I have not tried using a 1-1 gluten-free flour with this recipe, but I'm sure it would work! Cassava flour has a very similar texture to regular flour. If you try with a 1-1 gluten-free flour, I would use less to start, and add a little more if you find it's necessary. I've noticed that it can be more absorbent.
If you're a vegetarian, you can serve them on their own, or with a side salad! Personally, I like serving mine as a side dish with grilled chicken or steak. They also make a great appetizer or snack!
Personally, I love dipping them in ketchup or marinara sauce! (They remind me of mozzarella sticks!) You could also try BBQ sauce, buffalo sauce, or hot sauce! (Primal Kitchen is my favorite brand because they don't have any added sugar!)
I use finely shredded coconut because it's light, and creates a nice "breadcrumb" coating on the outside. I've tried thicker shredded coconut, and it doesn't have the same consistency. It will work, but in my opinion, it's not as good.
Storing & Reheating Leftovers
It's best to store leftovers in an air tight glass container in the refrigerator. They will last 5-7 days. Any longer, and I would suggest freezing them in a freezer bag or air tight Tupperware container. You can reheat leftovers in the microwave, but I find they can get a bit soggy. My favorite way to reheat them is in the air fryer because it's fast, easy, and they stay super crispy! If you don't have an air fryer, you can also reheat them in a small frying pan on the stovetop, or in the oven.
More vegetarian recipes!
- Sweet Potato Tots with Cinnamon & Sugar
- Easy Roasted Pesto Potatoes
- Paleo Sweet Potato Pizza Crust
- Easy Roasted Fall Vegetables
Crispy Sweet Potato Tots
Equipment
- Hand mixer
- Potato Masher
- Air Fryer
- Oven
Ingredients
- ¼ Cup Cassava Flour
- 1 + ⅓ Cup Mashed Sweet Potato
- ¼ Teaspoon Garlic Powder
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
Outer Coating
- 1 Egg
- 1 Cup Finely Shredded Coconut
Instructions
- Add 3-4 small/medium sized *peeled* baked potatoes into a mixing bowl. Use a hand mixer or fork to blend them until creamy.
- Next measure out 1 + ⅓ cup of mashed sweet potato. Add it to separate mixing bowl with the cassava flour, garlic powder, salt, and black pepper. Use a spatula to fold it all together.
- Use a teaspoon to scoop out the mixture, then use your finger to push it off onto a plate. They should be about 1+½ inches by ½ inch. Don't worry, they don't have to be perfect! It should make about 18-20 bites! Once they're all on the plate, place it in the fridge for 10-15 minutes to set.
- While it's setting, we can prep our crispy coating ingredients! In a small bowl, whip your egg. Set aside, then add your coconut flakes into a separate bowl.
- Once your sweet potato is set, use a fork to scrape them off one at a time. Roll in egg, then roll in shredded coconut, then place on your baking sheet or in your air fryer.
- Once they're all prepped, bake or air fry at 375 for 12-15 minutes.
- Let cool for a couple minutes, then ENJOY! (The center gets super hot!!)
Notes
Frequently Asked Questions
Can I bake them in the oven vs. the air fryer? Yes, you can bake them or air fry them! If you bake them, they might take a little longer to get crispy. You’ll know they’re done when they have a golden brown coating on the outside. Can I use a gluten-free 1-1 flour mix instead of cassava flour? I have not tried using a 1-1 gluten-free flour with this recipe, but I’m sure it would work! Cassava flour has a very similar texture to regular flour. If you try with a 1-1 gluten-free flour, I would use less to start, and add a little more if you find it’s necessary. I’ve noticed that it can be more absorbent. What should I serve with my sweet potato tots? If you’re a vegetarian, you can serve them on their own, or with a side salad! Personally, I like serving mine as a side dish with grilled chicken or steak. They also make a great appetizer or snack! What sauce should I dip them in? Personally, I love dipping them in ketchup or marinara sauce! You could also try BBQ sauce, buffalo sauce, or hot sauce! (Primal Kitchen is my favorite brand because they don’t have any added sugar!) What kind of shredded coconut do you use for this recipe? I use finely shredded coconut because it’s light, and creates a nice “breadcrumb” coating on the outside. I’ve tried thicker shredded coconut, and it doesn’t have the same consistency. It will work, but in my opinion, it’s not as good.Nutrition
After you make these Crispy Sweet Potato Tots, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do! xo Mariah
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Unbelievably delicious. So easy so good!!
One of my personal favorites too! So glad you enjoyed them. (:
My favorite recipe!! They’re so yummy 😊