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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.
SO GOOD.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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I had some leftover sweet potatoes from your amazing chipotle chicken sweet potato skins, so I decided to try this out. I only had enough potato for 12 tots, but they were so good! I’ll definitely make a full recipe next time. It made for a good appetizer before dinner.
Hi there! Thanks so much for trying out this recipe, so glad to hear it was enjoyed! Have a wonderful week! xTieghan
Could you use squash? Like butternut?
Instead of baking, could you put these in the air fryer? Thanks!!
Hey Carly,
Sure, I bet the air fryer would work well here. I hope you love this recipe, please let me know if you give it a try! xTieghan
Tried the recipe & loved it! My husband loved them so much he is making them at work today for his guys. ?
These. Are. So. Good.
I skipped the butter and herbs which I know is a travesty but I was trying to limit calories. Really just mentioning it because they are AMAZING even without it. I was lazy and microwaved my sweet potatoes in wet paper towel for 10 minutes which worked just fine for anyone who doesn’t want to wait forever to roast sweet potato. Also I used GF panko breadcrumbs and it worked great, for anyone curious about the substitution. I made a curry ketchup for dipping and it paired so well. Will make these a million times over. Thank you!!
Hey Stephanie,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
These were wonderful! Did cornflakes instead of breadcrumbs and skipped the butter and still absolutely delicious!
Hey Rachel,
Thanks a lot for making this recipe, I am delighted that it was enjoyed! Happy Friday:) xTieghan
These were really good. Soft on the inside, crunchy on the outside. Baked 5 minutes more to ensure that crispness. Cooked then froze (They do freeze well) so I can pull out the amount I want for each meal. I did add garlic powder/salt and parsley to the panko mixture & pulled back on the chili powder. Just personal preference. The recipe made about 30+. The butter topping was what put these over the delicious edge. Will make again after my current stash is eaten up.
Hey Karen,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
Great use of our leftover Thanksgiving sweet potato casserole! Delicious.
I am so happy you loved this! Thank you Erin! xTieghan
I made these tonight. The flavor was certainly good, but no longer how long I baked them, they never crisped up and they were super mushy. Any thoughts on what I might have done wrong?
Hey Amelia,
Thanks so much for giving the recipe a try, I am sorry they did not crisp up for you! Did you drizzle with olive oil and did you give them space on the pan? These two things are key! I hope this helps! xTieghan
A little effort, but these were amazing!
Yes! So happy these turned out so well for you, Melissa! xTieghan
So easy and tasty!
Thank you Natalia! xTieghan
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Thank you Sanam! xTieghan
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Thank you! xTieghan
I tried this recipe for the first time yesterday while hosting a post-iso catch-up with another couple. This was the nibble of the night. We all loved it. I added little bit of chilly flakes, chopped jalapeños and parsley in the mashed sweet potatoes for an extra kick and to please the Indians in all us. 😛
Great recipe – I love your blog.
Hi Surbhi!! I am really glad you tried this and it turned out amazing for you!! Thank you! xTieghan
Can you use regular potatoes?
Hi Allison! Yes you can use regular potatoes! I hope you love this recipe! xTieghan
Yum!! I made these as a side for our chickpea burgers and omg, delish and super easy recipe. It’s now a go to, thank you!
Wow I am so glad this turned out so well for you Anneliese! Thank you so much for trying this! xTieghan