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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!

overhead photo of Baked Sweet Potato Parmesan Tater Tots

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…

ovehead photo of Sweet Potatoes before being coating in bread crumbs

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.

overhead photo of sweet potato tots being rolled in bread crumbs

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.

Baked Sweet Potato Parmesan Tater Tots before baking

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.

Baked Sweet Potato Parmesan Tater Tots after baking

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.

side angled photo of Baked Sweet Potato Parmesan Tater Tot sitting in ketchup

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.

overhead close up photo of Baked Sweet Potato Parmesan Tater Tots with tot broken in half

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!

overhead photo of Baked Sweet Potato Parmesan Tater Tots with tot broken in half and ketchup on tot

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!

Watch The How To Video:

Sweet Potato Parmesan Tater Tots.

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6
Calories Per Serving: 297 kcal

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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  • 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.

Instant Pot

  • 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. 

horizontal photo of Baked Sweet Potato Parmesan Tater Tots

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  1. 5 stars
    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.

    1. Hi there! Thanks so much for trying out this recipe, so glad to hear it was enjoyed! Have a wonderful week! xTieghan

    1. 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

  2. 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!!

    1. Hey Stephanie,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  3. These were wonderful! Did cornflakes instead of breadcrumbs and skipped the butter and still absolutely delicious!

  4. 5 stars
    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.

    1. 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

  5. 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?

    1. 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

  6. 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.

    1. Hi Surbhi!! I am really glad you tried this and it turned out amazing for you!! Thank you! xTieghan

  7. 5 stars
    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!

    1. Wow I am so glad this turned out so well for you Anneliese! Thank you so much for trying this! xTieghan

  8. Hi Teighan,
    Do you spray the tots with olive oil again when you flip them in the oven? Or do you just spray one side before putting them in? Can’t wait to try this recipe tonight!

    1. Hi Aly,
      You can definitely spray them again after you flip. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. I have made these for dinner twice now. So easy and so perfectly delicious! I have a big family and I serve dinner to about 13-15 people every night!! Your recipes are enjoyed by us all. Thanks for sharing your creations!!

  10. 5 stars
    These were INCREDIBLE. I only had Korean sweet potatoes and dried herbs but they came out exceptionally well.

  11. 5 stars
    Made these tonight and they are amazing!!! I was lazy and microwaved the potato because I don’t have an air fryer… or an extra hour to bake a potato. It worked great! Made some honey mustard for a dip.

  12. Hi Tieghan! I tried making these, following the recipe, but when I tried to roll them out, the potato mixture was too wet to handle. I ended up having to just leave them on the parchment paper and top with the panko. Did you find your mixture was a little soft? How did you handle them so you were able to roll them in the panko and then bake? They were still delicious, but I would have loved to have the entire tot covered in panko, instead of just the top. Any suggestions? Thanks!

    1. Hi Michael! If you let the sweet potato mix sit at room temp or even in the fridge for 20-30 minutes it should stiffen up and be easier to roll. You can also drop the sweet potato mix into the bowl of crumbs using a spoon, then roll and form into tots as you roll through the crumbs. Hope this helps!!

      Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  13. 4 stars
    Made these today! Turned put a little “softer” and not as crunchy. I’m not too sure what I did wrong but they are super tasty still!! Made some spicy mayo as a dip ?

  14. 5 stars
    These are so tasty. Nice texture, too — crunchy outside, soft inside, as Tieghan said. I wish they’d stay warmer longer, but they’re so go that they’re usually not around long enough to get cold. 🙂
    I don’t have an instant pot (cough cough, daughter who works for Williams-Sonoma) so I microwave the potatoes.That’s worked just fine.

  15. Hi Tieghan! These look so yummy! I’m planning to make a few days ahead of time for a party and had a few questions- do I follow instructions 1-4 and bake them as listed in the instructions ahead of time? If so, how do you suggest storing the tots for 1-2 days after baking?? I’m assuming allowing them to cool completely then storing in the fridge in an air tight container? I’m assuming the instructions for re-warming as listed above are for tots that are already baked 🙂 I hope these questions make sense- thank you in advance for your help!!!

    1. Hey Jenna! Yes, bake the tots, then allow the tots to cool completely then store in the fridge in an air tight container for up to 5 days. To warm, just place the tots on a baking sheet and warm in a 400 degree oven for 10-15 minutes. Serve as directed.

      Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  16. 5 stars
    Sweet potato tater tots were so yummy and a great accompaniment to brunch! Super easy to make and I assembled them the day before and baked them today! Definite keeper! ????????

  17. I’d like to make these with leftover sweet potato mash, any idea of approximately how many cups of mashed potatoes for the recipe? Thanks so much.

    1. Hi Sarah! It would be roughly 4-6 cups of sweet potato mash to replace the 4 baked sweet potatoes. What a great way to repurpose what you have on hand! Let us know how it turns out. Enjoy! X Kelly

    1. Hi! Yes, that is 1 serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  18. Made these for my son since he loves anything sweet potato related!! They are amazing ? Thank You!! I am also pre ordering your book as well I can’t wait!!!

    1. Hi Leslie! I am sure cooking in batches in the air fryer will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  19. Jaques Pepin actually cooks his sweet potato in the microwave… fast, effective, brilliant. I mean, if he does it then I can too right? Doesn’t effect taste or moisture… almost like its baked for a fraction of the time.

    1. haha SURE! Go for it! sounds like a great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi Wrenn, I am sorry I am not familiar with the air fryer so I cant advise cooking times. That said, I am sure the air fryer would be great. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  20. I’m excited to try these later today! Forgive me if I missed it, but is the grated garlic supposed to go in step 2, mixed in with the Parm and sweet potatoes? Also, what do you think of using almond flour instead of Panko to make this GF? Wondering if they’ll still crisp up.

    1. Hi! Yes, the garlic is mixed with the sweet potatoes. And I think almond flour will be great. You will have a little less of a “crust” but I am sure they will still be delicious. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  21. These look amazing!! Thank you. Just discovered a dairy allergy for my husband, would you recommend a 1 Cup Parmesan substitute for a binder (not necessarily the taste unfortunately ;( ?

    1. Hi Leanne! I would use 1/2 cup nutritional yeast. That will be so good! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  22. I just wanted to say how much I truly appreciate what you do with your site here. My sister-in-law introduced me to your recipes just a couple of years ago, but I’ve been hooked ever since, and only just now made it a point to look back at the very beginning of your posting– the contrast is AMAZING.

    You have developed and grown your skills and presentation in marvelous ways, and I admire the fact that instead of hiding or disregarding your rather humble beginnings, you acknowledge and revisit them, always finding ways to make them better. We are all very happy beneficiaries of your hard work, and I’m so grateful!

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  24. I LOVED them!! I had no sweet potato chips around, but I made them anyway and omg, theyre awesome!! Out of sriracha as well, but i mixed some reeeally hot paprika in the ketchup, and had them with dijon mustard too. I liked it better with the dijon, because im not much of a fan of bittersweet food and yes, ketchup and sweet potatoes are way too sweet for me hahaha. I’m looking forward to make them with the sweet potato chips 🙂 🙂

  25. Many allergies; cows milk, gluten, nightshades…so subbed sheep’s manchego, which I tolerate well and goat butter. A smash hit with both a ketchup and mayo siracha side option. Served with a low and slow cooked pork roast pinela. Perfect side dish. I also tripled the dish for freezing!

  26. Hi! These sounded AMAZING so of course, I had to try them. Unfortunately mine turned out really dry!! Any ideas what I could have done instead?? I think maybe there wasn’t enough butter!

  27. I made these tonight for my wife and I, and unfortunately I was very disappointed. After baking them for 30 minutes, they were still mushy. Any ideas what I did wrong?

    1. I am so sorry! I have had so many people comment saying they loved these. Did you add all the parmesan cheese? Also, it is really important to let the tater tots sit on the counter for 5 to 10 minutes after they come out of the oven. This way they have a little time to set up and harder. If you did all that, you could try adding 1 egg and 1/4 cup flour to mix. The egg should help the tater tots firm up. Hope this helps and again I am sorry they were a disappointment! That bums me out.

  28. Do you think you could make these without the cheese? I have a friend who loves sweet potatoes but doesn’t like cheese. I figured the cheese was used for structure along with some flavor but the only other thing I can really think so use would be bread crumbs but I’m not sure how that would taste. Ugh. I never realize how many recipes use cheese lol

    1. Hi Angela! I think that you could sub a 1/3 cup of flour and it would work perfectly! The cheese was mostly for flavor, but since I do not know how they would hold up with out it I would sub a little flour to be safe! Hope it works and I hope you and your friend love these!

  29. These are so tasty! I just made them, and wow do parmesan and sweet potato taste wonderful together! I didn’t have sweet potato chips, so I subbed panko bread crumbs for the outside coating and they were delicious!

  30. These look SO GOOD! I saw them right before a trip to the grocery store and picked up a couple mammoth sweet potatoes to make them with. Thank you for the recipe. Pinning for future use. 🙂

    I found you through the Sundae Scoop Link Party.

  31. Wow, these look so yummy! I’m always looking for ways to get our kids to eat sweet potatoes. Pinning!

    We, in Saskatchewan, like you, are still waiting for spring to arrive. The snow is still high, but at least the weather is getting warmer. 🙂

  32. Oh my gosh, these look amazing! And yes, we’ve already broken out the flip flops in Southern California… Luckily, I live about 45 minutes north and we don’t have that icky traffic!

  33. I have a recipe that uses sweet potatoes as ‘french toast sticks’ by baking a coating onto them. These remind me of the savory and tot version. Mine are sweet and sticks. I love these!!

  34. These look heavenly! I’m a huge fan of french fries, and a french fry food truck would get regular business from me. My waistline is happy that such a thing does not exist in my neck of the woods. Anywho, I am also newly in love with sweet potatoes, and everything is better with parm. Definitely pinning this one!

  35. Hi! Followed you over from Ginger Snap Crafts blog hop. Wow, do these look great! My 16 month old would love these. Now following you via FB : )

  36. Yummy! I found you through the marvelous Monday link up. Definitely try this recipe out…maybe my hubby will eat sweet potatoes in this form.

  37. What a great recipe! I am looking for ways to get my kids to expand their potato diet..I think this could be it.

  38. These look delicious!! I LOVE sweet potatoes and what could be better than adding parmesan! For sure trying these out, and pinning now 🙂 Thanks for posting!


  39. Greetings from the marvelous Monday recipe link up. These do look really good, On my to do list

  40. Just stopping by from the Marvelous Mondays link party. Those tater tots look so good! I’m pinning them!

  41. Those look awesome! My little lady loves baked sweet potato fries, can’t wait to try those!

  42. These look amazing. You can never go wrong with sweet potato’s and these look absolutely delightful. One of my favorite sauces with sweet potato fries is a mixture of mayo, ketchup, and barbecue sauce I bet it would go wonderfully with these cute little tots!

  43. I am so making these this weekend…I cannot resist a tater tot…but especially a sweet potato one!

  44. Do you think it’s possible to bake the sweet potatos the night before to make it quicker to assemble the next night at supper?

  45. It’s snowing like crazy here too. Blah. I’m ready for summer!! These tater tots look so amazing. I love sweet potatoes, and I really need to try these! I am featuring you tonight, Congrats!! Thanks for linking up to the Back for Seconds Social 🙂

  46. These look SO good! Please stop by and link them up with my “Try a New Recipe Tuesday!” I’d love to have you join us. 🙂

  47. Stopping by from All My Bloggy Friends.
    I’ve never had sweet potato tots, but I looove me some sweet potatoes! Will have to try this. Thanks!

  48. Found you through Tempt My Tummy Tuesday

    These sound awesome. My 3 year old loves sweet potatoes but the rest of us don’t. Gotta try these, I think these will please everyone.

  49. You have some crazy snowboarding brothers! These tots make the top pf my must have list! Thanks for sharing at Show Me Your Plaid Monday’s!

  50. These look so good! Thank you for linking up on Foodie Friends Friday! Please come back this week to join us again!

  51. I need to confirm…yes, it’s currently about 75 degrees F and sunny in LA 🙂 yesterday we hit the mid-80’s! But hey, I hope your oven warms up your place, because these look mighty delicious!

  52. I am always looking for new appetizer-like dishes. I will definitely be making these soon. And sriracha ketchup? What a great idea and will go well with so many other dishes!

  53. Wow, these look really good. We tried making our own sweet potato fries once but ran into trouble trying to cut them because the sweet potatoes are so hard. I looks like these wouldn’t have this problem.

  54. These look amazing! We love sweet potatoes! Thanks for sharing at Church Supper. Have a blessed week & come back soon.

  55. These look amazing! I’ve pinned this recipe and can’t wait to try it! Thanks for sharing on Foodie Friends Friday!

  56. I love sweet potatoes and I’m so excited to try these. Thanks for sharing.

  57. Yummy! I made a couple of other dips. One was a chipotle mayo and the other was srirachi mayo. Delish!

  58. I love sweet potatoes. I can’t wait to try these. I found your recipe on the Foodie Friday blog hop. I submitted Venetians. Hope you get a chance see them.

  59. WOW! These yummy bites look mighty mouth-watering. SO happy you shared at Weekend Potluck.

  60. These sound incredible! Although I’m not normally a huge fries fan, I’d pound these for sure because sweet potatoes are delightful…

    Beautiful photos!

  61. I eat sweet potatoes almost every night – This sounds like an AMAZING way to switch it up. I’m practically drooling. 🙂

  62. Oh my gosh! I just love this recipe!!! I love that you are using sweet potatoes:) I can’t wait to try these…I am sure my family will love them. Thanks so much for sharing!

  63. Tieghan, these look amazing! I love sweet potatoes, so I know I will love them prepared like this….sweet, savory, spicy-hot….oh, my goodness! I want to try these! PINNED! Thanks! 🙂