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5 from 6 votes

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
Cook Time30 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Servings: 20 -25 tots
Calories: 55kcal

Ingredients

  • 2 medium sweet potatoes
  • 1 teaspoon salt
  • 1 Tablespoon minced fresh rosemary
  • olive oil for drizzling
  • sea salt for garnish
  • ketchup for dipping optional

Instructions

  • 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

    Nutrition

    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