Homemade Sweet Potato Tots

These root vegetable tots are boiled and baked – not fried – and are a yummy and easy finger food to make for any celebration, party or to simply enjoy as a side dish. You could try white sweet potato, carrots and/or pumpkin mixes if you would like. Sweet potatoes are a low glycemic food, high in fiber, potassium, flavonoids and beta-carotene. You can make your own ketchup without refined sugar or serve this snack with any sauce you enjoy.


  • 2 medium sweet potatoes
  • 1 teaspoon sea salt
  • 1 teaspoon of mixed dried herbs (rosemary, basil and/or parsley)
  • Olive or coconut oil for drizzling
  • Cracked black pepper and salt for garnish


  1. Preheat oven to 400F (200C) and line a baking tray with baking paper.
  2. Peel sweet potatoes and place them into a pot with water and bring to boil and simmer for 10 minutes, until they are soft with a fork but still firm, avoid over cooking the sweet potatoes, then leave to cool.
  3. Once the sweet potatoes are cool, grate the sweet potatoes with a box grater.
  4. Mix in the salt and herbs and combine well.
  5. Take 1-2 teaspoons of grated sweet potato mix and form into 1-inch tots, then drizzle with oil.
  6. Bake in the oven for 30 minutes until they are cooked and slightly browned on each side. (I recommend turning them over halfway through cook time to cook evenly.)
  7. Once cooked, sprinkle with salt and cracked pepper and serve with desired sauce.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 30-36 tots


Sweet potatoes – white sweet potato, red potato, carrot, pumpkin