Recipes
Parmesan Sweet Potater Tots
It’s superfood sweet potatoes in a crunchy, dippable, finger food form! Perhaps even better, our tots are made with only five ingredients and baked instead of fried. Enjoy them with one—or all!—of our Three Crazy-Good, Super-Easy Dipping Sauces.
Serves 4 / Makes about 2 dozen
Ingredients
Parmesan Sweet Potater Tots
| 1 12 Ounce orange-fleshed sweetpotato, peeled |
| 1/4 Cup grated Parmesan cheese |
| 1/2 Teaspoon salt, plus more for sprinkling |
| 1 Cup panko, divided |
| 2 Tablespoons olive oil |
Parmesan Sweet Potater Tots Directions
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Place sweetpotato in a large pot, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce to a simmer and cook until soft on the outside but crisp tender on the inside, 10 to 12 minutes. Drain and set the sweetpotato aside to cool.
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Use the large holes of a box grater to shred the sweetpotato. Transfer to a large bowl and stir in the cheese, salt, and 1/2 cup of the panko.
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Preheat the oven to 425°F.
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In a small bowl, combine the olive oil and remaining 1/2 cup of panko. About 1 tablespoon at a time, shape the sweetpotato mixture into tots or about 1-inch cylinders, then roll each tot in the panko mixture, pressing the mixture in and coating the tot. Arranged the finished tots on a large rimmed baking sheet.
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Bake until crisped and brown, 25 to 30 minutes, gently rolling them over halfway through.
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Sprinkle with more salt and serve.
Recipe notes
Note: A couple of twists for your tots—stir in 1/4 teaspoon ground nutmeg or 3/4 teaspoon smoked paprika with the cheese and salt.