Baked, not fried, these sweet potato tater tots are crispy on the outside and creamy on the inside for a healthy, melt-in-your-mouth snack!

You only need a handful of ingredients to make these crunchy, dippable sweet potato tater tots. We’ll be using chili powder to add enough spicy heat to balance the natural sweetness of the potatoes, but if spicy isn’t your thing, you can substitute other spices.

For sweeter tots, use cinnamon and nutmeg, or for an herby twist, try adding parsley with a little salt and pepper.

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Start by baking two small sweet potatoes, then blend until smooth. You can also do this step in advance to save on time. Scoop out the mixture by the tablespoon, roll into balls, and then form each one into an oblong shape.

Pro tip: Keep your hands slightly damp to keep the sweet potatoes from sticking to them. Roll each tot in an almond flour mixture, and bake until golden.

Serve your sweet potato tater tots as a snack or healthy side at lunch or dinner. Don’t forget the Paleo ketchup for dipping!

Megan Olson

3-Ingredient Sweet Potato Tater Tots (Baked)

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Total time:1 hr
40 mins

Cook Time:1 hr 15 mins 1 hour 15 minutes

Prep Time: 25 mins 25 minutes

Serves:18-20 tater tots

3-Ingredient Sweet Potato Tater Tots (Baked)

Recipe by: Megan Olson

Baked, not fried, these sweet potato tots are crispy on the outside and creamy on the inside for a healthy, melt-in-your-mouth snack!

Tools

• Baking sheet
• Blender
• Small bowl
• Parchment paper

Ingredients

• 2 small sweet potatoes
• 1 cup almond flour
• 1 t chili powder
• Salt to taste (optional)

Instructions

• Preheat oven to 375°F.
• Scrub sweet potatoes, then pat dry. Pierce holes in the potatoes with a fork and set on a baking sheet. Bake for 40 minutes or until tender.
• While potatoes are baking, combine almond flour, chili powder and salt (optional) in a small bowl. Set aside.
• Remove sweet potatoes from the oven and cool to room temperature. Peel and slice into large quarters, then add to a high-speed blender.
• Process on high until the sweet potatoes are creamy and smooth.
• Clean the baking sheet and cover with parchment paper or grease with coconut oil.
• Scoop out sweet potato mixture, one tablespoon at a time, and roll into balls, forming them into an oblong, tater tot shape. Place on a plate and repeat until mixture is gone.
• Add each tot to the almond flour mixture, using a spoon to liberally coat each one. Place on the prepared baking sheet.
• Bake 20 minutes until slightly golden brown, then flip and cook another 15 minutes. Serve hot.

Looking for Paleo ingredients? Here are a few we’d recommend:
Almond flour (Bob’s Red Mill)

(You’ll Also Love: 38 Sweet Potato Recipes That Aren’t Fries)