Sweet Potato Parmesan Tots

This sweet potato tater tot recipe transforms ordinary sweet potatoes into crispy, cheesy bites that make the perfect appetizer or side dish. The combination of sweet potatoes and parmesan creates an irresistible flavor profile, while the herb butter drizzle adds a gourmet touch to this otherwise simple dish.

I first made these for a football watch party and they disappeared faster than any other dish on the table. Now they've become my signature contribution to gatherings since they're always a crowd pleaser regardless of age.

Ingredients

• Sweet potatoes: 4 medium; select firm potatoes with smooth skin for best results
• Parmesan cheese: 1 cup, freshly grated for optimal meltability
• Kosher salt and black pepper: Kosher salt has a cleaner flavor than table salt
• Garlic: 1 clove, grated to add depth without overpowering the sweet potato
• Panko bread crumbs: 2 cups; Japanese breadcrumbs create the perfect crispy exterior
• Chili powder: 2 teaspoons chipotle or regular for subtle heat and complexity
• Extra virgin olive oil: For brushing to achieve golden browning in the oven
• Salted butter: 4 tablespoons to form the base of the aromatic herb sauce
• Fresh thyme leaves: 2 tablespoons for earthy herbaceous notes
• Fresh parsley: 1 tablespoon, chopped for brightness and color
• Fresh sage: 2 teaspoons, chopped for a subtle earthy flavor

Step-by-Step Instructions

Bake the Sweet Potatoes:

Preheat your oven to 425 degrees F. Prick each sweet potato all over with a fork to allow steam to escape during cooking. Place them directly on the oven rack without foil or baking sheet. Bake for 50-60 minutes until tender and let cool completely before peeling.

Prepare the Sweet Potato Mixture:

Peel the cooled sweet potatoes by pulling the skin away. Mash the flesh in a medium bowl until smooth. Stir in parmesan cheese, garlic, and a pinch of salt and pepper until well combined. Mixture will be soft and slightly wet.

Prepare the Coating:

Combine Panko breadcrumbs and chili powder in a shallow bowl. Line a baking sheet with parchment paper to prevent sticking.

Shape the Tots:

Scoop 1 tablespoon of the mixture and roll into a cylinder shape. Place formed tots on the prepared sheet. Wet mixture will firm during baking.

Coat and Bake:

Roll each tot in Panko mixture for full coating. Place back on baking sheet, leaving space between. Brush lightly with olive oil. Bake for 15 minutes, flip, and bake another 10-15 minutes until crispy.

Prepare the Herb Butter:

Melt butter in a skillet over medium heat. Add thyme, parsley, and sage. Cook for 30 seconds until fragrant but not browned. Remove immediately to avoid burning.

Serve:

Transfer tots to a dish, drizzle with herb butter, and serve hot with dipping sauce. Garnish with fresh herbs as desired.

Pin it

I especially love using chipotle chili powder in this recipe as it adds a subtle smokiness that complements the natural sweetness of the potatoes. My family now requests these tots for our weekly movie nights; they have become that much of a favorite in our household.

Make Ahead Options

These sweet potato tots are perfect for meal prep or entertaining. Prepare up to the coating stage, then freeze on a sheet until solid. Move to an airtight container for up to 3 months. Bake straight from frozen, adding 5 extra minutes to the time.

Dipping Sauce Variations

Try these sauces: Sriracha mayo (1/4 cup mayo, 1 tbsp sriracha), maple mustard (2 tbsp maple syrup, 1 tbsp whole-grain mustard), or garlic aioli (roasted garlic mayo with lemon juice). Each elevates the sweet potato's flavors uniquely.

Dietary Adaptations

For gluten-free options, swap Panko with gluten-free breadcrumbs or crushed rice cereal. For vegans, replace parmesan with nutritional yeast and butter with olive oil. For low-carb, substitute half the sweet potato with cauliflower. This recipe works for many diets!

Pin it

These crispy, cheesy tots are irresistible and versatile—a guaranteed hit for any crowd or occasion!

Frequently Asked Questions

→ Can I make these sweet potato tots ahead of time?

Yes! You can prepare the sweet potato mixture and shape the tots up to 24 hours in advance. Store them covered in the refrigerator. When ready to cook, coat with panko crumbs, brush with olive oil and bake as directed, adding 2-3 minutes to the cooking time since they'll be starting cold.

→ Can I freeze these sweet potato parmesan tots?

Absolutely! Freeze the shaped and coated tots on a baking sheet until solid, then transfer to a freezer bag. When ready to eat, bake from frozen at 425°F for about 20-25 minutes, flipping halfway through.

→ What can I use instead of Panko breadcrumbs?

Regular breadcrumbs work well, though the tots won't be quite as crispy. For a gluten-free option, try crushed cornflakes, crushed rice cereal, or gluten-free breadcrumbs. Almond meal can also work for a grain-free alternative, though the texture will be different.

→ Can I use other herbs for the butter?

Definitely! Rosemary, chives, or tarragon would all work wonderfully. You can also add minced garlic or lemon zest to the herb butter for additional flavor dimensions.

→ What dipping sauces pair well with these tots?

Beyond ketchup, try sriracha mayo, honey mustard, garlic aioli, ranch dressing, or a spicy yogurt dip. For something unique, a maple-chipotle sauce complements the sweet potato flavor beautifully.

→ Can I make these in an air fryer?

Yes! Air fry at 380°F for about 12-15 minutes, shaking the basket halfway through cooking. The air fryer will make them extra crispy with less oil needed.