Oven-Baked Sweet Potato Tots
Finger foods that you can dip in Ranch dressing is a love of mine! There’s just something about dipping crispy foods into creamy goodness. I usually whip up a batch of my Southwest Ranch Dressing to go with these, but they are delicious with so many different sauces or on their own!
I never get a complaint when I pair these with my Boneless Buffalo Wings. It’s a healthy meal that feels like a cheat meal. That’s my kind of food!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 1 Large sweet potato
- 1 Egg beaten - sub flax or chia egg
- 3 tbsp Coconut flour
- 1/4 cup Arrowroot powder
- 1 1/2 tsp Pink salt
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1/2 tsp Black pepper
- Parchment paper for baking
- Spray oil for baking
Ingredients
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- Cook sweet potato until tender. You can do this in the microwave, oven, stovetop, or the Instant Pot.*
- Preheat oven to 450 degrees.
- In a mixing bowl, mash (or whip with a handheld mixer) potatoes.
- Add remaining ingredients to the bowl and mix to combine.
- Line a baking sheet with parchment paper and spray with oil. The oil helps to crisp up the tater tots.
- Drop tablespoon-sized balls onto the paper. I use a melon baller scooper for this.
- Slightly flatten each scoop out.
- Bake for 10 minutes.
- Remove the tater tots from the oven, spray each with oil, and flip.
- Cook for another 8-10 minutes.
- Remove from the oven and serve immediately.
- These are great dipped in Ranch or your favorite dressing!
*Microwave: Cook on high for 8-10 minutes or until fork tender.
Oven: Bake at 425 degrees for 30-40 minutes until tender.
Stovetop: Peel and chop sweet potato and add to a pot of boiling water. Cook until fork tender.
Instant Pot: Peel and chop sweet potatoes. Add potatoes and 1 cup of water to the pot. Cook on High pressure for 5 minutes.
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