By Let’s be honest: regular potato tots are good, but sweet potato tater tots are on a whole different level. They have that perfect sweet-meets-salty vibe that makes them impossible to stop eating.
The only problem? Sweet potatoes are naturally watery. If you just grate them and throw them in the oven, you end up with mushy orange blobs instead of crispy bites.
Here is the recipes to making them actually crunchy, flavorful, and way better than anything from a frozen bag. 😁
The “Secret” to Crispiness
Before we start cooking, you need to know the two rules that save these from being soggy:
1. Par-boil, don’t raw grate
We partially cook the potatoes before grating them. This gives the perfect texture.
2. The Cornflour Coat
This absorbs extra moisture and creates that golden, crispy shell.
What You Need (The Setup)
You don’t need fancy equipment. Just a grater, a bowl, and these ingredients:
- Sweet Potatoes (Shakarkandi): 2 medium-sized ones (about 500g).
- Cornstarch (Cornflour): 1 tablespoon (add a little more if the mix feels wet).
- Seasoning:
- 1 tsp Garlic powder (or very finely minced garlic paste).
- ½ tsp Smoked Paprika (Red Chili powder for color).
- Salt & Pepper to taste.
- Oil: A little olive oil or vegetable oil for brushing/spraying.
- Optional Binder: If your dough isn’t sticking, 1 tbsp chickpea flour + 1 tbsp water or a tablespoon of breadcrumbs, but usually, the starch is enough!
Step-by-Step Guide
Phase 1: The Prep (Do this first)
- Par-boil the potatoes: Peel your sweet potatoes and cut them into large chunks. Boil them in salted water for about 7–10 minutes.
- Check: You want them “fork-tender” but not falling apart. Think “cooked but firm.”
- Cool & Grate: Let them cool down completely (put them in the fridge for 20 mins if you’re in a rush). Once cold, use the large holes of your box grater to shred them.
- Why cold? If they are hot, they turn into mashed potatoes. We want shreds for that classic “tot” texture.
Phase 2: The Mix
- Throw your grated sweet potato into a bowl.
- Sprinkle in your cornflour and all your spices (salt, pepper, paprika, garlic).
- Gently toss it with your hands. Don’t knead it like roti dough! Just mix until everything is coated.
- Shape ’em: Scoop up about a tablespoon of the mix and squeeze it into a little cylinder/tot shape. Squeeze tightly so they hold together.
How to Cook Them (Choose Your Fighter)
Option A: The Air Fryer (The MVP for Crispiness)
This is the best method for speed and crunch.
- Preheat your air fryer to 200°C (400°F).
- Place tots in the basket in a single layer (don’t stack them!).
- Spray or brush them lightly with oil.
- Fry for 12–15 minutes.
- Crucial Step: Shake the basket halfway through so they brown evenly.
Option B: The Oven (The Batch Maker)
Best if you are making a huge tray for a movie night.
- Preheat oven to 210°C (410°F). You need high heat!
- Line a baking tray with parchment paper.
- Arrange tots and brush with a little oil.
- Bake for 25–30 minutes, flipping them gently halfway through.
The Sauce Game (Don’t Skip This)
Sweet potato tots need a dip that cuts through the sweetness. Here are two quick ones you can whip up in 2 minutes:
1. Spicy Mayo
- 3 tbsp vegan mayonnaise
- 1 tbsp sriracha (or any hot sauce)
- A squeeze of lemon juice
2. Sweet & Savory Dip
- Thick plant-based yogurt (soy, coconut, or cashew)
- A pinch of cinnamon
- A tiny drizzle of maple syrup or agave
Sounds weird. Tastes incredible.
Once you master the crispiness, these sweet potato tots become an easy favorite.
If you enjoyed this recipe, check out my earlier post on [7 Vegan Recipes For Weight Loss (You’ll Love Them!)] :- [Here]