Homemade Sweet Potato Lentil Tots Recipe

Introduction

Sweet potato tots are a delicious, healthier twist on a classic favorite. These homemade bites combine creamy sweet potatoes with tender lentils for added texture and protein. Perfect as a snack or side dish, they’re easy to prepare and bake to crispy perfection.

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 (or 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

1. Step 1: Preheat your oven to 400°F. Pierce the sweet potato with a fork and bake for about 45-50 minutes until soft, or microwave for 6-10 minutes until tender. Let it cool slightly, then remove the skin and mash the flesh until smooth.
2. Step 2: While the sweet potato cooks, add the lentils to a saucepan and cover with the 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.
3. Step 3: Combine the cooked lentils with the mashed sweet potato in a bowl. Add paprika, onion powder, garlic powder, panko bread crumbs, and salt if using. Mix thoroughly with your hands or a spoon until well combined.
4. Step 4: Shape the mixture into roughly 18 small croquettes, about 2 inches long and 1 inch thick. Arrange them on a baking sheet lined with parchment paper or a silicone mat. Lightly brush or spray olive oil over each tot.
5. Step 5: Bake at 400°F for 15-20 minutes, flipping halfway through. The tots should turn lightly golden and develop a slightly crispy exterior.

Tips & Variations

• For a gluten-free version, replace panko with almond flour or gluten-free bread crumbs.
• Add finely chopped herbs like parsley or thyme for extra freshness.
• Serve with your favorite dipping sauce such as ketchup, ranch, or spicy mayo.

Storage

Store leftover sweet potato tots in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F for 10 minutes to maintain crispiness, or warm gently in a skillet. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tots vegan?

Yes, the recipe is naturally vegan if you use vegetable broth and ensure your bread crumbs don’t contain animal products.

Can I freeze sweet potato tots?

Absolutely. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Reheat from frozen in the oven at 400°F until hot and crispy, about 20-25 minutes.

Homemade Sweet Potato Lentil Tots Recipe

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★★★★★

4.5 from 74 reviews

These Homemade Sweet Potato Tots are a delicious and healthier alternative to traditional tater tots. Made with mashed sweet potatoes, red split lentils, and seasoned with paprika, onion powder, and garlic powder, they offer a nutritious and flavorful snack or side dish. Baked to crispy perfection with a light coating of olive oil, these tots are easy to make and perfect for kids and adults alike.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 85 minutes
• Yield: Approximately 18 tots 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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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 also substitute gluten-free bread crumbs or almond flour)
• 1–2 teaspoons olive oil
• 1/2 teaspoon salt (optional)

Instructions

1. Prepare Sweet Potato: Preheat the oven to 400°F. Pierce the sweet potato with a fork and bake for about 45-50 minutes until soft. Alternatively, microwave for 6-10 minutes until tender. Let it cool slightly, then remove the skin and mash the sweet potato in a medium-sized bowl until smooth.
2. Cook Lentils: While the sweet potato cooks, place red split lentils in a saucepan. Cover with vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer until most liquid is absorbed (about 15 minutes). Turn off heat, cover, and let sit for 10 minutes.
3. Combine Ingredients: Add the cooked lentils to the mashed sweet potato along with paprika, onion powder, garlic powder, panko bread crumbs, and salt if using. Mix thoroughly with hands or a spoon until well combined.
4. Shape Tots: Form the mixture into roughly 18 small croquettes, each about 2 inches long and 1 inch thick. Place them spaced out on a baking tray lined with parchment paper or a silicone baking mat. Lightly spray or brush olive oil over the top of each tot.
5. Bake Tots: Bake in the preheated oven at 400°F for 15-20 minutes, flipping halfway through baking. The tots should turn slightly crispy on the outside and have a light golden color.

Notes

• For a gluten-free version, substitute panko bread crumbs with gluten-free crumbs or almond flour.
• Adjust seasoning according to taste; salt is optional as the broth may add some saltiness.
• Ensure the sweet potato is fully cooked and soft for the best texture.
• Use olive oil sparingly to keep tots crispy but not greasy.
• These tots can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.

Keywords: sweet potato tots, homemade tots, baked sweet potato recipe, healthy snack, vegetarian snack, gluten-free tots