Baked Sweet Potato Tots (gluten-free)

Baked Sweet Potato Tots (gluten-free) | Real Food RN

Some days my kids just decide that they do not want to eat anything that I make. Isn’t that wonderful? What’s a Mom to do?! I’m sure not going to resort to feeding them junk just to make them happy. I have learned to be tricky over the years and have been developing recipes that appear to be junk food to the kids, but are in fact healthy. Baked sweet potato tots are definitely one of my favorites, I always have them on hand! Easy to make, inexpensive, and they keep well in the freezer.

Why I love giving these to my kids:

  • Parmesan cheese is a great source of protein, the kind we buy has 40g of protein per cup!
  • Sweet potatoes are a good source of vitamin B6, vitamin C, vitamin D, iron and magnesium
  • They are gluten free and, because they are baked not fried, they do not contain any seed oils

Here is a quick visual of what regular Tater Tots contain. No thank you!

Baked Sweet Potato Tots (gluten-free) | Real Food RN

Ingredients:

  • 3 cups sweet potatoes
  • 1 cup grated raw parmesan cheese, plus more for rolling tots in
  • salt and pepper to taste

Directions:

  • Peel and quarter sweet potatoes
  • Steam them until just starting to get tender, but not cooked through
  • In a food processor, pulse sweet potato until small crumbles form
  • In a bowl combine sweet potatoes and cheese, mash together with your hands until well combined
  • Form into balls (I used this tool to get uniform balls) and roll in parmesan until lightly coated
  • Place onto cookie sheet and bake at 425* for 10-15 minutes, turning every 5 minutes to cook evenly on all sides
  • These freeze very well, but freeze after rolling into balls — do not bake first
  • I freeze them on a cookie sheet until firm and then place into a freezer bag

Baked Sweet Potato Tots (gluten-free) | Real Food RN

Baked Sweet Potato Tots (gluten-free) | Real Food RN

Baked Sweet Potato Tots (gluten-free) | Real Food RN

  • I keep a bag of them in the freezer at all times, in case of a picky kid emergency I just pop a few of these in our toaster oven and in minutes I have a quick healthy snack or a great side for dinner

Baked Sweet Potato Tots (gluten-free) | Real Food RN

  • Makes approximately 30 tots

Baked Sweet Potato Tots (gluten-free) | Real Food RN

Baked Sweet Potato Tots (gluten-free) | Real Food RN

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Baked Sweet Potato Tots (gluten-free) | Real Food RN

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This post is part of: Thank Goodness it’s Monday, Real Food Wednesdays

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Comments

  1. says

    We make tots like this, but we substitute about 1/4 C of the Parmesan cheese for our graw crumbs magic mix. It actually ensures that they don’t fall apart. We also use them for the coating (you could do a 50/50 mix Parm & magic mix). They actually get a little bit crispier and brown with the graw crumbs. So delicious! http://bit.ly/18qDrGw

  2. Kit says

    Making these today and am super excited to see if I finally found a replacement for store tots that are terrible for eating! When you cook from the freezer, how long do you put them in for?

    • says

      Kit, I put them in the toaster oven at 350* for maybe 10 minutes. Watch them, once they are crisping up on the outside, they are ready to eat. Just watch out, they can be very hot on the inside initially!

  3. says

    Wow! I feel so thankful that you have shared this recipe today. I am recently working with a natural doctor and changing my eating habits. This will be great! God bless your work.

  4. Barbara Dyjak says

    Will Romano cheese work as well? It’s what I must use in place of Parm, due to cow’s milk sensitivity.

    • says

      Sometimes I have had to wring the potato shreds out in a towel if I thought they were too wet. similar to how you make a cauliflower crust. But not always.

  5. Mer E Dith says

    Do you have to use cheese for this? WIll they hold without it or would eggs or anything else work?

  6. Erin Wipper says

    So easy and a great idea to get the kids eating more sweet potatoes! I see in your pics that there is a white version of these tots. Are they made with white sweet potato? Cauliflower? Regular white potato?? :D Thanks!

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