2lbs32 oz/907g sweet potatoes, preferably larger even sized potatoes
1tablespooncoconut oil + 1 teaspoon for brushing
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!
* if you can’t use cornstarch you can sub tapioca starch or arrowroot powder, or even flour.
Storing in Fridge: If you have leftover sweet potato tots, they can go in an airtight storage container and be refrigerated for up to 3 days.
Reheating: To keep that exterior nice and crispy, reheat them in an oven set to 350ºF for about 15 minutes, or until warmed through.
Freezing: You can freeze these 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. 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.