Step 1

Wash sweet potatoes and place them (skin on) in a large pot.  Cover with cold water and bring to a boil.  Boil sweet potatoes until the outer part is fork tender, but there is still some give in the middle, about 20 minutes.  It’s ok if the ends are a little mushy, but you want to be able to actually grate the sweet potato.  Remove from water and let cool until you feel comfortable handling them.

Step 2

Pre-heat oven to 375 degrees F and line a large pan with a non-stick mat or parchment paper.

Step 3

Remove the skins from the sweet potatoes and grate them on the large side of a box grater.  It’s ok the the ends are a little mushy!  Add everything to a large bowl and mix together really well so that the grated sweet potato mixes with the mushier sweet potato.

Step 4

Use a small spoon or tablespoon to scoop the sweet potato and then use your hands to form it into a tater tot cylinder.  Place tots on the pan, spray the tops with cooking spray, if desired, and place in the oven.

Step 5

Bake sweet potato tots until outsides are golden brown, flipping once, about 40-45 minutes.  You may have to be careful when flipping them because they tend to stick a little at first but if carefully flipped they should stick together just fine!  You may want to turn the oven up to 400 for the last 10-15 minutes for a crispier tot.

Step 6

Add all Curry Cilantro Dip ingredients to a medium sized bowl and mix until combined.