Description
This Homemade Sweet Potato Tots recipe offers a nutritious and delicious snack that’s perfect for Baby-Led Weaning (BLW) and the whole family. Made with mashed sweet potato, red split lentils, and flavorful spices, these tater tots are baked to crispy perfection for a healthy alternative to traditional fried tots.
Ingredients
Main Ingredients
- 1 cup cooked and mashed sweet potato (about one 8-oz medium-sized sweet potato)
- 1/2 cup red split lentils (uncooked)
- 1 cup no salt-added vegetable broth (can also use chicken broth)
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/3 cup panko bread crumbs (can substitute gluten-free bread crumbs or almond flour)
- 1-2 teaspoons olive oil
- 1/2 teaspoon salt (optional)
Instructions
- Preheat and Cook Sweet Potato: Preheat your oven to 400°F (200°C). Pierce the sweet potato with a fork and bake for 45-50 minutes until soft. Alternatively, microwave the potato for 6-10 minutes until tender. Let it cool slightly, then peel and mash the sweet potato in a medium bowl until smooth.
- Cook Lentils: While the sweet potato is baking, place the red split lentils in a saucepan and cover with the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer until most of the liquid is absorbed, about 15 minutes. Turn off the heat, keep covered, and let sit for 10 minutes.
- Combine Ingredients: Add the cooked lentils to the mashed sweet potato. Mix in paprika, onion powder, garlic powder, panko bread crumbs, and salt if using. Stir or knead the mixture until well combined.
- Shape the Tots: Form the mixture into approximately 18 small croquettes, each about 2 inches long and 1 inch thick. Place them on a baking tray lined with parchment paper or a silicone mat.
- Add Olive Oil: Brush or spray the tops of each tot lightly with olive oil to help crisp them during baking.
- Bake the Tots: Bake in the preheated oven at 400°F (200°C) for 15-20 minutes, flipping halfway through so they brown evenly. The tots should come out slightly crispy on the outside and lightly golden.
Notes
- You can substitute gluten-free bread crumbs or almond flour to make the recipe gluten-free.
- Adjust the amount of olive oil depending on how crispy you want the tots to be.
- Use vegetable or chicken broth depending on dietary preferences or availability.
- These tots freeze well; bake them directly from frozen, adding a few extra minutes to the baking time.
- Perfect as a finger food snack for toddlers and great for baby-led weaning.
