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  • Writer's pictureRene Caruso

Sweet Potato Tater Tots

Updated: Apr 28



• 3 cups sweet potatoes (yams, parsnips, rutabaga, turnips also work)

• 1 cup grated raw parmesan cheese, plus more for rolling tots in

• salt and pepper to taste (or add other spices like rosemary, thyme, cinnamon).


• Peel and quarter sweet potatoes

• Steam or roast them until just starting to get tender, but not cooked through

• In a food processor, pulse sweet potato until small crumbles form

• In a bowl combine sweet potatoes and cheese, mash together with your hands until well combined

• Form into balls (I used this tool to get uniform balls) and roll in parmesan until lightly coated

(see video - I used pulverized pork rinds for crispier texture)

• Place onto cookie sheet and bake at 425* for 10-15 minutes, turning every 5 minutes to cook evenly on all sides

• These freeze very well, but freeze after rolling into balls — do not bake first

• I freeze them on a cookie sheet until firm and then place into a freezer bag

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