Oven Baked Sweet Potato Tots

It's time for Secret Recipe Club again!

You all know the drill by now. Every week, members of the SRC community make another member's recipe and post it on a given date. This week is the Group C reveal date and I'm here to showcase the recipes of Melissa's Cuisine.

Melissa lives in Western Michigan with her husband and adorable daughter. She's an office manager who blogs a lot in her spare time and has plenty of amazing recipes to share. There were so many things to choose from on her blog in every category. like her Crusty Asiago Bread to Homemade Pizza Rolls. Those all looked amazing (so did her Pickle Dip and Incredible Cinnamon Rolls).

I ended up having to run out of town for a funeral, so I wasn't able to make any of those. I ended up making her Sweet Potato Tots because it just had two ingredients and seemed simple enough to make on short notice.

I'm not too sure where I went wrong with this recipe, but it didn't turn out nearly as nicely as it  was in her blog. They tasted great, but they didn't seem to crisp up well (and they definitely took more than the 10-15 minutes listed in her blog). Mine were also not quarter sized, but tot sized, so perhaps that was part of my problem.  Melissa, please feel free to drop me a line in the comments and give me a few pointers!

We liked the flavor of these and would try them again. The nuttiness of the Parmesan cheese was not overpowering and they went perfectly with some Siracha Ketchup. Give it a try because I'm sure this recipe was great (just a matter of human error).

Sweet Potato Tots
  • 3 sweet potatoes, peeled and quartered
  • 1 cup shredded parmesan cheese
  • pinch of nutmeg
  • pinch of salt
  • chives
  1. Boil sweet potatoes until they are almost cooked but not fully. Let potatoes cool and pulse in food processor until small chunks form (if they are too warm, you will get mashed potatoes. You can also hand chop them)
  2. Mix with salt, nutmeg, chives and parmesan cheese
  3. Form into small quarter sized balls and bake at 425 degrees until browned and crisped on all sides. Move them frequently while baking (amount of time required may vary).
  4. Eat immediately with sriracha or curry ketchup.


  1. You had me at Tots! What a great idea to make these with sweet potatoes. I'm sure if you try them again you'll dial in the recipe and they will turn out beautifully. Great choice !

  2. I love sweet potato fries, so I can just imagine how tasty these tots are. I never would have thought to add Parmesan to the mix, but it sounds interesting.

  3. I'm glad you enjoyed these! As far as the crispiness goes, I would just recommend baking them longer. Your directions were perfectly stated, amount of time may vary 😉

  4. Oh I bet my kiddos would love these. I wonder how they would be using butternut squash instead...since I have one just waiting to be used. Great cooking with you this month!

  5. what a great idea! i love the idea of parmesan w/ sweet potatoes.

  6. I'm totally making these for my 2-year-old - he just discovered the magic deliciousness that is a tater tot!

  7. Yummy! Sweet potato tater tots. Love the name of your blog. Visiting from SRC B


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