Step 1

Preheat oven to 400 degrees F. Pierce sweet potato with a fork and bake in oven for about 45-50 min. Alternatively you can microwave for approx 6-10 mins, until soft to the touch. Allow the sweet potato to cool slightly. Remove skin from sweet potato and place in medium-sized bowl and mash until smooth.

Step 2

While the sweet potato is cooking, add the lentils to a saucepan, cover with the broth, and bring to a boil. Once boiling, reduce heat to low, cover and simmer until all liquid is almost absorbed (about 15 minutes). Turn off heat, cover with a lid and leave for 10 min.

Step 3

Add the cooked lentils to the bowl with the sweet potato, along with the paprika, onion powder, garlic powder, panko bread crumbs and salt (optional) and combine mixture with hands or a spoon.

Step 4

Form mixture into approximately 18 small croquettes that are about 2-inches long and 1-inch thick and place on a baking tray lined with parchment paper or a silicone baking mat. Spray or brush the oil over the top of each tater tot.

Step 5

Bake in the oven at 400 degrees F for approximately 15-20 minutes, flipping halfway through. They should be slightly crispy on the outside and lightly golden.