Baked Sweet Potato Parmesan Tater Tots.
The most perfect Baked (extra crispy) Sweet Potato Parmesan Tater Tots. Made simply with sweet potatoes, parmesan cheese, butter, fresh herbs, plenty of flaky sea salt and black pepper. Each homemade, oven-baked tater tot is delicious…and pretty healthy too. The secret? Rolling the mashed sweet potatoes in Panko bread crumbs for a crispy on the outside, soft on the inside tater tot. Once the tots are out of the oven, drizzle with herb butter. SO GOOD. Serve these crispy sweet potato parmesan tater tots with ketchup. Or just simply enjoy them warm right out of the oven as is. Best autumn appetizer, side dish, or game-day snack!
These are without a doubt one of my favorite recipes. Oh my gosh.
But then, what’s not to love? Oven-baked sweet potato tater tots with herbs, garlic, and butter. Plus crispy Panko bread crumbs, and oh my gosh…parmesan too! The best ingredients all together in a cute little tater tot. Funny enough, this is a very old recipe. Yes, it’s actually a recipe from the first year of HBH that I majorly adjusted and reworked. I look back at some of my super old recipes. The ones from the early, early days of HBH, and wonder how I ever got this far. Man, those recipes…
Let’s just say that while some of them are amazing and delicious, some of them also need some serious re-working.
Which is what I did with these tater tots, and it was totally worth the effort. These are just about perfect in every way. Crunchy on the outside, soft and pillowy on the inside. Hinted with fresh herbs and garlic, and seasoned just right with chili powder, salt, and pepper. Delicious.
Here’s how I make these sweet potato parmesan tater tots.
To quickly cook the sweet potatoes I absolutely LOVE using my instant pot. Instead of cooking the potatoes in the oven for an hour plus, I simply throw them into the instant pot for 10 minutes. They come out perfectly tender every single time. Using the instant pot to cook vegetables like this is one of my best time-saving tricks.
Of course, if you don’t own an instant pot, you can easily roast the potatoes in the oven. This works just as well, it just takes a little more prep time.
Once the potatoes have roasted and are super tender, mash them with freshly grated parmesan cheese, garlic, salt, and pepper. Slightly cool the mix, then simply scoop out tablespoon-size balls and roll in Panko bread crumbs seasoned with chili powder. I found it helpful to first scoop the potato mix out by tablespoonfuls and place each onto a parchment-lined baking sheet. As the potato mounds sit, they firm up a bit and become much easier to roll through the Panko crumbs.
The trick here is not to stress. Your tater tots will not look like perfect cylinders, and you guys, that’s OK. All that matters is that you coat the potatoes in the bread crumbs. Promise, once baked the tater tots are going to look great…and taste great too.
Before baking, brush (or spray) each tater tot with olive oil. This will ensure a nice golden coloring on the outside of each tot.
While the tots are baking, melt together the butter and fresh herbs, then drizzle the warm herb butter overtop.
So darn good. Crunchy on the outside, soft on the inside, buttery, herby, and seasoned just perfectly. Every little tater tot is a delicious bite.
These are best served warm, either as is or with ketchup. Honestly, they’re so delicious either way. I’m warning you now, these tots are addicting. But they’re also healthy…ish, so it’s cool. I’m excited to now have this recipe in my back pocket for upcoming Sunday game days, and even holiday parties. They’re a hit with everyone, even the kids.
And if you’re looking for more of a meal, try pairing the tater tots with these smoky chipotle cheddar burgers.
PS. with all of my family…and then some…currently in town, things are getting crazy over here, so the rest of the week’s posts will be on the shorter end. Normalcy will (hopefully) return next week once things settle down a bit, thank you for your patience!
If you make these baked sweet potato parmesan tater tots be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sweet Potato Parmesan Tater Tots.
Made simply with sweet potatoes, parmesan cheese, butter, fresh herbs, plenty of flaky sea salt and black pepper.
- 4 medium sweet potatoes
- 1 cup grated parmesan cheese
- kosher salt and black pepper
- 1 clove garlic, grated
- 2 cups Panko bread crumbs
- 2 teaspoons chipotle or regular chili powder
- extra virgin olive oil, for brushing
- 4 tablespoons salted butter
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh sage
1. Preheat the oven to 425 degrees F. Prick the sweet potatoes all over with a fork. Bake directly on the rack until tender, 50-60 minutes. Allow to cool.
2. Once cool use your hands to peel away the sweet potatoes skin. It should just easily slip off. Place the potatoes in a medium-size bowl and mash well. Stir in the parmesan cheese, garlic, and a pinch each of salt and pepper.
3. Combine the Panko and chili powder in a shallow bowl. Line a baking sheet with parchment paper.
4. Scoop about 1 tablespoon of the sweet potato out of the bowl, roll into a cylinder and place on the prepared baking sheet. Repeat with the remaining sweet potato mix. The sweet potato mixture will be wet, don't stress, the shape does not need to be perfect. Roll the sweet potato cylinders in the crumbs to coat and place back on to the baking sheet. Lightly brush/mist each tot with olive oil. Transfer to the oven and bake for 15 minutes, flip and bake another 10-15 minutes or until golden and crisp.
5. Meanwhile, melt the butter in a small skillet over medium heat. Add the herbs and cook 30 seconds, until fragrant. Drizzle the butter over the tots. Serve the tots warm, with ketchup and additional herbs, if desired.
1. Preheat the oven to 425 degrees F. Prick the sweet potatoes all over with a fork. In the bowl of your instant pot, combine the potatoes and 1 1/2 cups water. Cover and cook on high pressure/manual for 10 minutes. Once done cooking, use the natural or quick release function and release the steam. Drain the potatoes.
2. Finish as directed above from step 1 on.
To Make Ahead: the tots can be made up to 4 days ahead of time. To warm, just place the tots on a baking sheet and warm in a 400 degree oven for 10-15 minutes. Serve as directed.
To Freeze: bake the tots as directed through step 5. Allow to cool, then freeze on a baking sheet for 1-2 hours, until frozen. Transfer to a freezer safe container and freeze for up to 4 months. To warm, bake the frozen tots at 400 degrees for 15-20 minutes, until warmed throughout. You can drizzle the tots in herb butter before of after freezing, it doesn't matter.
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