Description
These Sweet Potato Parmesan Tater Tots are a crispy, flavorful twist on the classic snack. Made with roasted or Instant Pot-cooked sweet potatoes, parmesan cheese, and seasoned panko bread crumbs, they are baked to golden perfection and finished with a fragrant herb butter drizzle. Perfect as a side or appetizer, these tots are both comforting and sophisticated with a mild kick from chipotle chili powder.
Ingredients
Sweet Potato Tots
- 4 medium sweet potatoes
- 1 cup grated parmesan cheese
- Kosher salt, to taste
- Black pepper, to taste
- 1 clove garlic, grated
- 2 cups Panko bread crumbs
- 2 teaspoons chipotle or regular chili powder
- Extra virgin olive oil, for brushing
Herb Butter Drizzle
- 4 tablespoons salted butter
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh sage
Instructions
- Roast the Sweet Potatoes. Preheat your oven to 425°F (220°C). Prick the sweet potatoes all over with a fork to allow steam to escape. Place them directly on the oven rack and bake for 50 to 60 minutes until tender. Remove and let cool enough to handle.
- Prepare the Sweet Potato Mixture. Once cooled, peel off the skins of the sweet potatoes—they should slip off easily by hand. Place the peeled sweet potatoes in a medium bowl and mash thoroughly. Stir in grated parmesan cheese, grated garlic, and a pinch each of kosher salt and black pepper for flavor.
- Prepare the Coating. In a shallow bowl, combine the panko bread crumbs with the chipotle or regular chili powder. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Shape and Coat the Tater Tots. Using about a tablespoon of the sweet potato mixture at a time, roll it into a cylinder shape and place on the prepared baking sheet. Repeat with the remaining mixture. Don’t worry if the shapes aren’t perfect — the mixture will be a bit wet. Roll each cylinder in the chili-seasoned panko crumbs to coat evenly and place them back on the baking sheet. Lightly brush or mist each tot with extra virgin olive oil to help them crisp up during baking.
- Bake the Tots. Bake in the oven for 15 minutes, then flip each tot carefully and bake for an additional 10 to 15 minutes or until they are golden brown and crispy on the outside.
- Prepare the Herb Butter. Meanwhile, melt the salted butter in a small skillet over medium heat. Add the fresh thyme leaves, chopped parsley, and chopped sage. Cook for about 30 seconds until fragrant, being careful not to brown the butter.
- Finish and Serve. Drizzle the fragrant herb butter over the baked tater tots. Serve them warm with ketchup or your favorite dipping sauce, optionally garnished with additional fresh herbs.
- Alternate Instant Pot Cooking. To speed up the sweet potato cooking, prick the potatoes and place them in the Instant Pot with 1 1/2 cups water. Cook on high pressure/manual for 10 minutes, then use natural or quick release to remove the steam. Drain and then proceed with the recipe beginning at mashing the potatoes.
Notes
- Make Ahead: You can prepare the tots up to 4 days in advance. To reheat, place them on a baking sheet in a 400°F oven for 10-15 minutes until warmed through, then serve as usual.
- Freezing: Bake the tots fully, then let them cool. Freeze on a baking sheet for 1-2 hours until firm, then transfer to a freezer-safe container for up to 4 months. To reheat frozen tots, bake at 400°F for 15-20 minutes until hot throughout.
- You can drizzle the herb butter either before freezing or after reheating; the flavor will be delicious either way.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
