These Sweet Potato Tater Tots are great for kids! Crunchy on the outside, soft on the inside and so full of flavour! They’re so easy to make with only 7 ingredients! 

These Sweet Potato Tater Tots are great for kids! Crunchy on the outside, soft on the inside and so full of flavour! They're so easy to make with only 7 ingredients! via https://jessicainthekitchen.com #vegan #backtoschool

WATCH THE VIDEO TO SEE HOW IT’S MADE:

Firstly – the responses that you all gave on my 3rd Annual Reader Survey TRULY blew me away. Thank you SO much to the hundreds of you that filled it out! I’ll be honest – I asked if there’s anything I can improve on and literally 99% of you said “nothing :)/love your recipes/you’re doing great!” and it REALLY has made my entire week. Sometimes, or well, almost all the time, as a food blogger it is hard to know if you’re doing the right thing. Really, hard. Responses like that really help me out. To know I’m helping to improve your lives ROCKS. To know that you all love what I’m doing helps. Especially when that voice in your head tells you otherwise. Your responses mean more than you’ll ever know.

These Sweet Potato Tater Tots are great for kids! Crunchy on the outside, soft on the inside and so full of flavour! They're so easy to make with only 7 ingredients! via https://jessicainthekitchen.com #vegan #backtoschool

Okay, let’s get into what we’re all here for – the recipe. These Sweet Potato Tater Tots. Oh boy, friends. To get into these I need to share my love affair with potatoes.

I’ll be honest – I LOVE POTATOES. Like, I literally said to Gav the other day “potatoes are God’s golden gift to man”. In fact, I have tried almost every single type of potato there is and boy oh boy are they fantastic. I love them baked, fried, mashed, creamed, steamed, twice baked, sautéed – all the ways. I try not to have them too often, though. Why? I have zero control around them, and for good reason. If you’re a potato lover, you know what I mean.

This is where my confession leading into these sweet potato tater tots come in. At one point, Gav and I had tater tot waffles for breakfast. I know – they are as magnificent as they sound. We would buy frozen tater tots, press them together in our waffle iron like fancy millennials, sprinkle with salt and garlic and brush with vegan butter or olive oil. Then serve them alongside some ketchup. This was WAY before we were both vegan, by the way, even though these were actually a daily vegan breakfast. I mean, these were addictive. That was UNTIL I decided to read the ingredients one day. I KNOW – I had never read the ingredients!! Did I mention this was a long time ago?

These Sweet Potato Tater Tots are great for kids! Crunchy on the outside, soft on the inside and so full of flavour! They're so easy to make with only 7 ingredients! via https://jessicainthekitchen.com #vegan #backtoschool

After realising I had been adding SALT on top of already salted, cooked, fried and seasoned tater tots, we had to stop the habit. It’s pretty hilarious actually because now I try and ensure that most of my meals are nutritious to me, and these were purely about taste. Either way, it was a great memory. A sodium hell memory, but great nonetheless.

Fast forward to a few weeks later when the craving hit (because salt) and I had to have them again. This time I wanted to make them way healthier and from scratch. So I used sweet potatoes. After a few tries, I surprised Gav with them and we danced around the kitchen rejoicing.

These Sweet Potato Tater Tots are great for kids! Crunchy on the outside, soft on the inside and so full of flavour! They're so easy to make with only 7 ingredients! via https://jessicainthekitchen.com #vegan #backtoschool

It’s been a while since I’ve made these Sweet Potato Tater Tots. However, I know it’s back-to-school season and I’m unofficially naming September Meal Prep Month on Jessica in the Kitchen, so it seemed like an ideal time to finally introduce this recipe on the blog! While I used Jamaican sweet potatoes for this, you can use your favourite sweet potatoes for this recipe. It is incredibly easy to make and only a few ingredients. Feel happy knowing you can ALSO turn these into waffles (of course I tested this). Enjoy friends!

P.S. – a video is coming soon!

These Sweet Potato Tater Tots are great for kids! Crunchy on the outside, soft on the inside and so full of flavour! They're so easy to make with only 7 ingredients! via https://jessicainthekitchen.com #vegan #backtoschool
Sweet Potato Tater Tots (7 Ingredients & Vegan)

Sweet Potato Tater Tots (7 Ingredients & Vegan)

Ingredients
  • 2 lbs (32 oz/907g) sweet potatoes, preferably larger even sized potatoes
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder 
  • ½ teaspoon onion powder
  • ¾ teaspoon sea salt 
  • 1 tablespoon coconut oil + 1 teaspoon for brushing
  • 2 teaspoons cornstarch
Instructions
  • Preheat your oven to 425°F/220°C. Line two baking sheets with silicone mats or well greased parchment paper.
  • Set a pot of water to boil. Add in the sweet potatoes and parboil for 18-20 minutes. This works best for larger sweet potatoes (like two large), so if using smaller sweet potatoes start to check around 15 minutes that a fork can stick into the middle of it, but is still firm.
  • Remove from boiling water and run cold water over the potatoes to stop them from cooking. Allow to cool completely. Once potatoes are cooled, use your fingers or a spoon and peel the skins off. They should slip off very easily.
  • Using a large side of a grater, grate all of the sweet potatoes, then add shreds into a large bowl.
  • Add in the smoked paprika, garlic powder, onion powder, cornstarch, sea salt and 1 tablespoon of coconut oil. Using a spatula, stir everything together to combine throughly. The mixture should be cooked through, and soft enough to squeeze together.
  • Now, it's time to form the tater tots. Using a tablespoon measurer, press the sweet potato mixture into the measurer. Then scoops out with your hands and form like a tater tot above in the photos - hold both ends with index finger and thumb, then rub/roll the centre into little tot. Line the baking sheets with the tater tots - leaving enough space so that they do not touch. You should get at least 30 tots.
  • Using a regular or silicone pastry brush, brush the tater tots with the rest of the coconut oil on the outsides. This will really help it to crisp up. I like to brush both sides.
  • Bake the tater tots in the middle rack of your oven for 40 minutes, flipping once at 20 minutes to get both sides well golden brown.
  • Remove from oven and allow to cool slightly. Serve with your favourite dip, top with more salt if desired and enjoy!
Notes
* if you can’t use cornstarch you can sub tapioca starch or arrowroot powder, or even flour.
Yes you can freeze these! I would freeze in a flat layer like on a baking sheet (not touching), then when they are all frozen you can put them in a bag together! Then I would thaw them in the oven at 350 until thawed. Or, you can thaw them in the fridge overnight them reheat in your oven or toaster oven, whichever you prefer!
by Jessica

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4 comments

  1. Meena says:

    Can this be frozen once cooked?

    • Jessica says:

      Hi Meena, yes it definitely can! I would freeze in a flat layer like on a baking sheet (not touching), then when they are all frozen you can put them in a bag together! Then I would thaw them in the oven at 350 until thawed. Or, you can thaw them in the fridge overnight them reheat in your oven or toaster oven, whichever you prefer!

  2. Cindy says:

    Sounds so good but I’ve read your recipe multiple times now but can’t find what to do with the cornstarch!

    • Jessica says:

      Hi Cindy, sorry! I just updated it! The cornstarch goes in with the other seasonings! I hope you enjoy!

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