Homemade Sweet Potato Tots Recipe {Great for BLW!}
Servings 18 tater tots
These homemade sweet potato tots are the perfect tasty nutrient-packed meal or snack for both little ones and adults! Made with both sweet potatoes and red lentils, they're loaded with fiber and protein and taste great on their own or as a side dish with your favorite entrees. Make a big batch and freeze the extras for later! {Vegan}
Video
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 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/3 cup panko bread crumbs (can also sub in gluten-free bread crumbs or almond flour)
- 1-2 teaspoons olive oil
- 1/2 teaspoon salt (optional)
Instructions
- Preheat oven to 400 degrees F. Pierce sweet potato with a fork and bake in oven for about 45-50 min. Alternatively you can microwave for approx 6-10 mins, until soft to the touch. Allow the sweet potato to cool slightly. Remove skin from sweet potato and place in medium-sized bowl and mash until smooth.
- While the sweet potato is cooking, add the lentils to a saucepan, cover with the broth, and bring to a boil. Once boiling, reduce heat to low, cover and simmer until all liquid is almost absorbed (about 15 minutes). Turn off heat, cover with a lid and leave for 10 min.
- Add the cooked lentils to the bowl with the sweet potato, along with the paprika, onion powder, garlic powder, panko bread crumbs and salt (optional) and combine mixture with hands or a spoon.
- Form mixture into approximately 18 small croquettes that are about 2-inches long and 1-inch thick and place on a baking tray lined with parchment paper or a silicone baking mat. Spray or brush the oil over the top of each tater tot.
- Bake in the oven at 400 degrees F for approximately 15-20 minutes, flipping halfway through. They should be slightly crispy on the outside and lightly golden.
Notes
- You may notice when you're forming the mixture into tater tots, the sweet potato mixture is pretty soft. Don't worry -- they will firm up as they're cooking and cooling. The end result should be slightly firm and golden on the outside and soft and fluffy on the inside.
- If you find that the mixture is too moist to form into tots, you may wish to add some additional bread crumbs to the mixture.
- For babies, I recommend leaving out the salt to limit sodium consumption, but for older children and adults, you can add a little bit of salt into the spice mixture, if desired. I tried them with and without salt and thought they tasted good both times, but it's totally up to you!
- To prevent them from sticking to the pan, I suggest baking the tater tots on a parchment paper-lined baking sheet or a silicone baking sheet.
Nutrition
Calories: 27kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 89mgPotassium: 72mgFiber: 2gSugar: 1gVitamin A: 1084IUVitamin C: 1mgCalcium: 5mgIron: 1mg
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