Why You’ll Love This Spiced Sweet Potato Tots

• Perfectly Crispy & Tender. We achieve that ideal contrast—a shatteringly crisp exterior that gives way to a soft, almost cloud-like interior. It’s a textural dream you just don’t get from the freezer aisle.
• A Warm, Cozy Spice Blend. The spices aren’t just an afterthought. They’re toasted and mixed right into the mash, creating a deep, aromatic flavor that complements the natural sweetness of the potatoes without overwhelming it.
• Surprisingly Simple to Make. While they look impressive, the process is really straightforward. The trick is in the shaping and a quick chill before baking, which ensures they hold their adorable tot shape perfectly.
• Incredibly Versatile. Serve them as a snack with dipping sauces, as a side to burgers or roasted chicken, or even as a fun, veggie-packed finger food for kids. They’re a total crowd-pleaser.

Ingredients & Tools

• 2 large sweet potatoes (about 600-700 g total)
• 1 large egg, lightly beaten
• 3 tablespoons cornstarch or arrowroot powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• A generous pinch of cayenne pepper (optional, for heat)
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil or avocado oil, for brushing

Tools: A baking sheet, parchment paper, a box grater or food processor with a grating attachment, a large mixing bowl, a kitchen towel or cheesecloth.

The cornstarch is our secret weapon here—it soaks up excess moisture and helps create that fantastic crisp crust. And don’t skip the spices! Toasting them in your mind (or even for a few seconds in a dry pan) before adding really wakes up their flavors.

Nutrition (per serving)

• Calories: 145 kcal
• Protein: 2 g
• Fat: 5 g
• Carbohydrates: 24 g
• Fiber: 3 g

Serves: 4 | Prep Time: 25 minutes | Cook Time: 25-30 minutes | Total Time: 55 minutes (plus chilling)

Before You Start: Tips & Ingredient Notes

• Get the moisture out. This is the single most important step for crispy tots. Sweet potatoes hold a lot of water, and if you don’t remove it, you’ll end up with steamed, soggy logs. Wringing them out in a towel is a bit of an arm workout, but it’s 100% worth it.
• Why cornstarch? It’s a fantastic starch for creating a light, crispy coating in the oven. It works better than flour here because it doesn’t develop gluten and it crisps up beautifully. Arrowroot powder is a great 1:1 substitute if you need a grain-free option.
• Don’t be shy with the salt. Sweet potatoes can handle and really benefit from a good amount of seasoning. Taste your mixture before shaping—it should be well-seasoned, as the baking process can mute flavors slightly.
• The chill is crucial. I know, waiting is the hardest part. But giving the shaped tots 20-30 minutes in the fridge firms them up, which means they hold their shape better and get crispier in the oven instead of spreading out.

How to Make Spiced Sweet Potato Tots

Serving Suggestions

Complementary Dishes

• Classic Turkey Burgers — The savory, juicy burger is the perfect counterpart to the sweet and spiced tots, creating a well-rounded, comforting meal.
• A Simple Arugula Salad with Lemon Vinaigrette — The peppery arugula and sharp lemon cut through the richness of the tots, balancing the plate beautifully.
• Grilled Chicken Skewers — Serve these tots alongside some herby, grilled chicken for a protein-packed dinner that feels a little fancy but is easy to eat.

Drinks

• A Crisp Lager or Pale Ale — The cold, bubbly beer cleanses the palate and its slight bitterness is a fantastic contrast to the sweet, spiced potatoes.
• Sparkling Apple Cider — For a non-alcoholic option, the effervescence and subtle sweetness of the cider complement the warm spices in the tots wonderfully.
• Iced Hibiscus Tea — Its tart, cranberry-like flavor is a surprisingly refreshing and vibrant pairing that stands up to the robust spices.

Something Sweet

• Warm Chocolate Chip Cookies — You can’t go wrong. The gooey chocolate and buttery cookie are the ultimate comfort-food follow-up.
• Mango Sorbet — The bright, tropical fruitiness feels light and refreshing after the savory, earthy notes of the tots.
• Mini Cheesecake Bites — A little bite of creamy, tangy cheesecake provides a rich and decadent finish that doesn’t feel too heavy.

Top Mistakes to Avoid

• Skipping the moisture-wringing step. I’ve messed this up before too, thinking a quick pat-down would suffice. It won’t. Soggy grated potato leads to steamed, soft tots that never achieve that signature crunch. Put some muscle into it!
• Overcrowding the baking sheet. If the tots are too close together, they’ll steam each other instead of roasting. Give them a little personal space so the hot air can circulate and crisp up every side.
• Not letting them chill. Impatience is the enemy of a perfectly shaped tot. If you bake them right away, they’re more likely to slump and spread. The quick chill firms everything up, ensuring they stay cute and cylindrical.
• Forgetting to flip them halfway. This ensures even browning and crispness on all sides. If you leave them in one position, you’ll get one crispy side and one pale, softer side.

Expert Tips

• Tip: Grate a small onion into the mix. Adding a tablespoon or two of very finely grated yellow onion (wrung out with the potatoes) introduces a subtle savory depth that makes the spice profile even more complex and delicious.
• Tip: Use a small cookie scoop for uniformity. For tots that are all the same size (which means they cook evenly), a small spring-loaded cookie scoop is your best friend. It makes the shaping process incredibly fast and tidy.
• Tip: Double the batch and freeze them. After you shape the tots, place the tray in the freezer until they’re solid, then transfer them to a freezer bag. You can bake them straight from frozen, just add 5-10 minutes to the cooking time. Hello, instant homemade snack!
• Tip: Get creative with your spice blend. Love a bit of heat? Add more cayenne or a pinch of chipotle powder. Prefer an herby note? A half teaspoon of dried thyme or oregano would be lovely. Think of the base recipe as your canvas.

FAQs

Can I bake the sweet potatoes first instead of grating them raw?
You absolutely can, and it will give you a smoother, more uniform interior—closer to a classic mashed potato texture. Bake them whole until tender, scoop out the flesh, and let it cool completely before mixing with the other ingredients. The main difference is you won’t need to wring out moisture, but the mixture will be softer, so a longer chill time (closer to 45 minutes) is essential to make them firm enough to handle.

My tots are still a bit soft, not super crispy. What happened?
This usually points to one of two things: either there was still too much moisture in the potatoes, or your oven temperature might be running a bit low. Next time, be even more vigorous with the wringing-out step. You could also try placing the baking sheet on a lower rack in the oven, as the bottom heat can help create a crisper base. Letting them rest for 5 minutes on the tray after baking also helps them firm up.

Can I make these gluten-free or vegan?
They are naturally gluten-free as written, thanks to the cornstarch! To make them vegan, you’ll need to replace the egg. A “flax egg” (1 tbsp ground flaxseed mixed with 2.5 tbsp water, left to gel for 5 minutes) works quite well as a binder in this recipe. The texture might be a tiny bit more delicate, so handle them with care when flipping.

What’s the best way to reheat leftovers?
The air fryer is your best friend here! Reheat at 375°F (190°C) for 3-5 minutes until hot and crispy again. If using an oven, spread them on a baking sheet and warm at 400°F (200°C) for about 8-10 minutes. Avoid the microwave, as it will make them soft and steamy.

Can I use a different type of potato?
For sure! Regular russet potatoes work wonderfully for a more savory tot. The process is identical—just peel, grate, and wring them out. You might want to adjust the spices, perhaps leaning more into rosemary and black pepper for a classic flavor. The spice blend in this recipe is really tailored to complement the sweetness of the sweet potato.