Step 1

Poke holes in the sweet potatoes with a fork and bake in a 400-degree F (204 C) oven for 45 minutes – 1 hour until softened, OR in the microwave for about 5-6 minutes. Let cool to touch.

Step 2

While sweet potatoes are cooking, prepare coating. Add all ingredients EXCEPT butter to a food processor and blend until incorporated. While mixing, stream in butter. Dip your finger in to give it a taste. If you prefer it more savory, add more salt. If you prefer it sweeter, add more sugar or cinnamon.

Step 3

Peel sweet potatoes and add to a mixing bowl. Add cinnamon and mash – you’re not looking for a puree, but rather a rough mash. If your sweet potatoes are already pretty sweet on their own, omit the sugar. Otherwise, add it in and mix.

Step 4

Set in fridge to chill and preheat oven to 375 degrees F (190 C).

Step 5

Spray a baking sheet with nonstick spray. Scoop out scant 1 Tbsp amounts of sweet potato puree and form them into a “tot” shape – an oblong circle.

Step 6

Transfer to coating and use a spoon to gently toss to coat. Transfer to baking sheet and spritz the top with olive or canola oil to help them crisp up (optional).

Step 7

Bake for 20 minutes, then gently flip. Bake for 20 minutes more then serve immediately. If you want them firmer, just bake them an additional 10-15 minutes. The longer you cook them the crispier they’ll get!

Step 8

To freeze and bake later, form into tots, roll in coating, then transfer to baking sheet and freeze. Once thoroughly frozen, add to freezer-safe bag or container to store for later. When ready to bake, place on an oiled baking sheet and bake for 30 minutes, flip, then bake for 25-30 minutes more or until they reach the desired doneness.

Step 9

You really don’t need dip for these, but if you want, ketchup or a spicy aioli of some kind would be lovely.