Easy Baked Sweet Potato Tater Tots
These super easy sweet potato tater tots are used using white beans and a bit of maple syrup. Delicious baked vegan snack or side dish.
Servings: 12 tots
Ingredients
- 1 cup grated sweet potato, peeled
- 1 cup white beans, drained and rinsed in hot water (I used navy)
- ½ teaspoon tamari (or ¼ teaspoon salt)
- 1 teaspoon maple syrup
- 1 teaspoon nutritional yeast
- ⅛ teaspoon smoky paprika or cinnamon (optional)
- Also: virgin coconut oil or extra virgin olive oil for brushing (optional)
- Spinach Version: see blogpost for that version!
Instructions
- Preheat oven to 425 degrees. You want the oven nice and hot! Line a baking sheet with parchment paper or grease with oil.
- In a large mixing bowl, add the drained and rinsed beans -- rinsing them in hot water helps to soften them for mashing. Mash the beans until they are all smashed. You can use a fork or even better, a mini potato masher or avocado masher.
- Mash in the nutritional yeast, paprika or cinnamon, maple syrup and tamari. Then fold in the shredded sweet potato and lightly mash everything together.
- Using your hands, roll a walnut sized amount of the mixture into a tater tot shape. You can make these a bit smaller or larger to your preference, but the larger they are the longer they take to bake.
- Repeat until all the tots are formed. Brush the tops of the tots with EVOO or coconut oil. This is optional though. No oil is needed, the oil just adds a bit of extra crispness and flavor.
- Bake the tots at 425 for 20 minutes or until the edges tart to brown. Cool a few minutes before serving, but serve these warm. Store leftovers in a sealed bag in the fridge or freezer -- and yes they rheat in the oven very well for make-ahead tots!