Sweet Potato Tots {with Rosemary and Sea Salt}
Crispy on the outside, tender on the inside. These sweet potato tots are oven baked (not fried) making them the perfect healthy snack or side dish. {gluten-free, paleo, vegetarian, and vegan} well!)
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Side Dish
Cuisine: American
Servings: 20 -25 tots
Calories: 55kcal
- 2 medium sweet potatoes
- 1 teaspoon salt
- 1 Tablespoon minced fresh rosemary
- olive oil for drizzling
- sea salt for garnish
- ketchup for dipping optional
Preheat oven to 450F. Line a baking sheet with parchment paper .
Bring water to a boil in a medium size pot. Peel sweet potatoes and cook for approx. 12-15 min. (you want potatoes to be par boiled, soft enough to piece with a fork but still slightly firm). Drain and cool.
Once potatoes are cool to touch, grate on a box grater. Sprinkle with salt.
Form into "tots" approx. 1 inch in size.
Place on lined baking sheet. Drizzle (or spray) tots with olive oil. Cook 30 min., turning tots half way through cooking.
Sprinkle with fresh rosemary and sea salt. Serve immediately, with ketchup for dipping (optional).
For crispier tots, place under the broiler for a few minutes until golden brown
Serving: 5serving | Calories: 55kcal | Carbohydrates: 12.8g | Protein: 0.9g | Fat: 0.2g | Saturated Fat: 0.1g | Sodium: 472mg | Fiber: 1.7g | Sugar: 2.2g