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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.

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…

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.

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6
Calories Per Serving: 555 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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Ingredients

US Customary - Metric

Instructions

  • 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.

Notes

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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Comments

  1. 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!!!

    Reply

    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

      Reply

  3. 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.

    Reply

    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

      Reply

  4. These look so bomb! Can I cook them in my air fryer? If so, what do you recommend for cooking instructions. Thanks 🙂

    Reply

    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

      Reply

  5. 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.

    Reply

    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

      Reply

  6. 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 ;( ?

    Reply

    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

      Reply

  9. 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.

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    Reply

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  13. 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 🙂 🙂

    Reply

  15. 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!

    Reply