These homemade Sweet Potato Tater Tots have it all! They’re savory and sweet, smoky and salty, and each bite has a crispy exterior and pillowy-soft center. So good!
Tater tots are always a fun snack or side, but I think sweet potato tots are even better because they deliver all that crispy-crunchy-snacky goodness. While it takes a little bit more work to make sweet potato tater tots from scratch as opposed to buying them frozen, it’s definitely worth the effort. This recipe is a lot more flavorful than store-bought, especially with the addition of smoked paprika; you can also control the oil and salt content when you’re DIYing it.
I love serving these tots as a side for a veggie burger , or you can place them on a sheet pan and top them with vegan queso , bacon , and other toppings to make the most epic totchos you’ve ever tasted.
WATCH THE VIDEO TO SEE HOW IT’S MADE:
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Sweet potatoes – Any variety will work in this recipe.
- Smoked paprika – Smoked paprika isn’t the same as standard paprika; if you don’t have smoked paprika on hand, I definitely recommend picking it up!
- Garlic powder
- Onion powder
- Sea salt
- Coconut oil – I love the way coconut oil compliments the flavor of sweet potatoes, but you can use another cooking oil if you prefer.
- Cornstarch – The secret to a crispy, crunchy exterior!
How to Make Sweet Potato Tater Tots
While these require more work than frozen tater tots, they’re still quite easy to make! Here’s what you’ll need to do.
Prepare. Preheat your oven to 425°F/220°C and line two baking sheets with either silicone baking mats or well-greased parchment paper.
Parboil the sweet potatoes. Bring a large pot of water to a boil, then carefully place the sweet potatoes into the water and parboil them for 18 to 20 minutes, or until they’re still firm, but they can be easily pierced with a fork. Drain and rinse with cold water.
Prep the sweet potatoes. Once the sweet potatoes have cooled, peel off the skins using your fingers or a spoon. Grate the sweet potatoes into a large bowl.
Combine the tot ingredients. Add the paprika, garlic and onion powders, cornstarch, salt, and a tablespoon of coconut oil to the bowl with the shredded sweet potatoes. Stir to combine.
Form your tots. Use a tablespoon to scoop out the tater tot mixture, then form it into a tot shape with your hands. Transfer to the prepared baking sheet, then repeat until all of the sweet potato mixture is used. Brush the finished tots with oil.
Bake. Place the baking sheet in the oven and bake the tater tots for 20 minutes; flip them over, then bake for another 20 minutes, or until they’re crispy and golden brown. Cool slightly, then serve.
Tips for Success
Here are some tips to make sure your sweet potato tots turn out perfect every time!
- Keep an eye on the potatoes. Sweet potatoes come in so many shapes and sizes, which means cooking times can vary! I recommend buying two potatoes that are similar in size and shape; if you use smaller potatoes, check for doneness after about 15 minutes.
- Cornstarch substitutes. If you can’t use cornstarch, don’t just omit it—it helps hold the tots together and gives them that signature crunchy exterior. You can substitute all-purpose flour, tapioca starch, or arrowroot powder.
- Adding salt. If you want to season these with additional salt, I recommend doing so right when you take them out of the oven. The salt will stick better when the tots are piping hot!
How to Store and Reheat Homemade Tater Tots
If you have leftover sweet potato tots, they can go in an airtight storage container and be refrigerated for up to 3 days. To keep that exterior nice and crispy, reheat them in an oven set to 350ºF for about 15 minutes, or until warmed through.
Can I Freeze This Recipe?
Yes, you can freeze these! To keep them from sticking together, freeze them on a parchment-lined baking sheet, then when they’re frozen through, you can transfer them to a freezer bag. Bake them in the oven at 350ºF until they’re warmed through or thaw them in the fridge overnight, then reheat in your oven or toaster oven.
Ingredients
- 2 lbs sweet potatoes , (32 oz/907g), preferably two larger even sized potatoes
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon sea salt
- 1 tablespoon coconut oil + 1 teaspoon for brushing , any oil works
- 2 teaspoons cornstarch
Instructions
- Preheat your oven to 425°F/220°C. Line two baking sheets with silicone mats or well greased parchment paper.
- Set a pot of water to boil. Add in the sweet potatoes and parboil for 18-20 minutes. This works best for larger sweet potatoes (like two large), so if using smaller sweet potatoes start to check around 12-15 minutes that a fork can stick into the middle of it, but is still firm.
- Remove from boiling water and run cold water over the potatoes to stop them from cooking. Allow to cool completely. Once potatoes are cooled, use your fingers or a spoon and peel the skins off. They should slip off very easily.
- Using a large side of a grater, grate all of the sweet potatoes, then add shreds into a large bowl.
- Add in the smoked paprika, garlic powder, onion powder, cornstarch, sea salt and 1 tablespoon of coconut oil. Using a spatula, stir everything together to combine throughly. The mixture should be cooked through, and soft enough to squeeze together.
- Now, it’s time to form the tater tots. Using a tablespoon measurer, press the sweet potato mixture into the measurer for a heaping tablespoon per tot. Then scoops out with your hands and form like a tater tot above in the photos – hold both ends with index finger and thumb, then rub/roll the centre into little tot. Line the baking sheets with the tater tots – leaving enough space so that they do not touch. You should get at least 30 tots.
- Using a regular or silicone pastry brush, brush the tater tots with the rest of the coconut oil on the outsides. This will really help it to crisp up. I like to brush both sides.
- Bake the tater tots in the middle rack of your oven for 40 minutes, flipping once at 20 minutes to get both sides well golden brown.
- Remove from oven and allow to cool slightly. The tots will crisp up as they cool. Serve with your favourite dip, top with more salt if desired and enjoy!
Notes
- Storing in Fridge: If you have leftover sweet potato tots, they can go in an airtight storage container and be refrigerated for up to 3 days.
- Reheating: To keep that exterior nice and crispy, reheat them in an oven set to 350ºF for about 15 minutes, or until warmed through.
- Freezing: You can freeze these in a flat layer like on a baking sheet (not touching), then when they are all frozen you can put them in a bag together. Thaw them in the oven at 350 until thawed. Or, you can thaw them in the fridge overnight them reheat in your oven or toaster oven, whichever you prefer.
These homemade Sweet Potato Tater Tots have it all! They’re savory and sweet, smoky and salty, and each bite has a crispy exterior and pillowy-soft center. So good!
Tater tots are always a fun snack or side, but I think sweet potato tots are even better because they deliver all that crispy-crunchy-snacky goodness. While it takes a little bit more work to make sweet potato tater tots from scratch as opposed to buying them frozen, it’s definitely worth the effort. This recipe is a lot more flavorful than store-bought, especially with the addition of smoked paprika; you can also control the oil and salt content when you’re DIYing it.
I love serving these tots as a side for a veggie burger , or you can place them on a sheet pan and top them with vegan queso , bacon , and other toppings to make the most epic totchos you’ve ever tasted.
WATCH THE VIDEO TO SEE HOW IT’S MADE:
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Sweet potatoes – Any variety will work in this recipe.
- Smoked paprika – Smoked paprika isn’t the same as standard paprika; if you don’t have smoked paprika on hand, I definitely recommend picking it up!
- Garlic powder
- Onion powder
- Sea salt
- Coconut oil – I love the way coconut oil compliments the flavor of sweet potatoes, but you can use another cooking oil if you prefer.
- Cornstarch – The secret to a crispy, crunchy exterior!
How to Make Sweet Potato Tater Tots
While these require more work than frozen tater tots, they’re still quite easy to make! Here’s what you’ll need to do.
Prepare. Preheat your oven to 425°F/220°C and line two baking sheets with either silicone baking mats or well-greased parchment paper.
Parboil the sweet potatoes. Bring a large pot of water to a boil, then carefully place the sweet potatoes into the water and parboil them for 18 to 20 minutes, or until they’re still firm, but they can be easily pierced with a fork. Drain and rinse with cold water.
Prep the sweet potatoes. Once the sweet potatoes have cooled, peel off the skins using your fingers or a spoon. Grate the sweet potatoes into a large bowl.
Combine the tot ingredients. Add the paprika, garlic and onion powders, cornstarch, salt, and a tablespoon of coconut oil to the bowl with the shredded sweet potatoes. Stir to combine.
Form your tots. Use a tablespoon to scoop out the tater tot mixture, then form it into a tot shape with your hands. Transfer to the prepared baking sheet, then repeat until all of the sweet potato mixture is used. Brush the finished tots with oil.
Bake. Place the baking sheet in the oven and bake the tater tots for 20 minutes; flip them over, then bake for another 20 minutes, or until they’re crispy and golden brown. Cool slightly, then serve.
Tips for Success
Here are some tips to make sure your sweet potato tots turn out perfect every time!
- Keep an eye on the potatoes. Sweet potatoes come in so many shapes and sizes, which means cooking times can vary! I recommend buying two potatoes that are similar in size and shape; if you use smaller potatoes, check for doneness after about 15 minutes.
- Cornstarch substitutes. If you can’t use cornstarch, don’t just omit it—it helps hold the tots together and gives them that signature crunchy exterior. You can substitute all-purpose flour, tapioca starch, or arrowroot powder.
- Adding salt. If you want to season these with additional salt, I recommend doing so right when you take them out of the oven. The salt will stick better when the tots are piping hot!
How to Store and Reheat Homemade Tater Tots
If you have leftover sweet potato tots, they can go in an airtight storage container and be refrigerated for up to 3 days. To keep that exterior nice and crispy, reheat them in an oven set to 350ºF for about 15 minutes, or until warmed through.
Can I Freeze This Recipe?
Yes, you can freeze these! To keep them from sticking together, freeze them on a parchment-lined baking sheet, then when they’re frozen through, you can transfer them to a freezer bag. Bake them in the oven at 350ºF until they’re warmed through or thaw them in the fridge overnight, then reheat in your oven or toaster oven.
Ingredients
- 2 lbs sweet potatoes , (32 oz/907g), preferably two larger even sized potatoes
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon sea salt
- 1 tablespoon coconut oil + 1 teaspoon for brushing , any oil works
- 2 teaspoons cornstarch
Instructions
- Preheat your oven to 425°F/220°C. Line two baking sheets with silicone mats or well greased parchment paper.
- Set a pot of water to boil. Add in the sweet potatoes and parboil for 18-20 minutes. This works best for larger sweet potatoes (like two large), so if using smaller sweet potatoes start to check around 12-15 minutes that a fork can stick into the middle of it, but is still firm.
- Remove from boiling water and run cold water over the potatoes to stop them from cooking. Allow to cool completely. Once potatoes are cooled, use your fingers or a spoon and peel the skins off. They should slip off very easily.
- Using a large side of a grater, grate all of the sweet potatoes, then add shreds into a large bowl.
- Add in the smoked paprika, garlic powder, onion powder, cornstarch, sea salt and 1 tablespoon of coconut oil. Using a spatula, stir everything together to combine throughly. The mixture should be cooked through, and soft enough to squeeze together.
- Now, it’s time to form the tater tots. Using a tablespoon measurer, press the sweet potato mixture into the measurer for a heaping tablespoon per tot. Then scoops out with your hands and form like a tater tot above in the photos – hold both ends with index finger and thumb, then rub/roll the centre into little tot. Line the baking sheets with the tater tots – leaving enough space so that they do not touch. You should get at least 30 tots.
- Using a regular or silicone pastry brush, brush the tater tots with the rest of the coconut oil on the outsides. This will really help it to crisp up. I like to brush both sides.
- Bake the tater tots in the middle rack of your oven for 40 minutes, flipping once at 20 minutes to get both sides well golden brown.
- Remove from oven and allow to cool slightly. The tots will crisp up as they cool. Serve with your favourite dip, top with more salt if desired and enjoy!
Notes
- Storing in Fridge: If you have leftover sweet potato tots, they can go in an airtight storage container and be refrigerated for up to 3 days.
- Reheating: To keep that exterior nice and crispy, reheat them in an oven set to 350ºF for about 15 minutes, or until warmed through.
- Freezing: You can freeze these in a flat layer like on a baking sheet (not touching), then when they are all frozen you can put them in a bag together. Thaw them in the oven at 350 until thawed. Or, you can thaw them in the fridge overnight them reheat in your oven or toaster oven, whichever you prefer.
Sweet Potato Tater Tots (7 Ingredients & Vegan)
Ingredients
- 2 lbs sweet potatoes (32 oz/907g), preferably two larger even sized potatoes
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon sea salt
- 1 tablespoon coconut oil + 1 teaspoon for brushing any oil works
- 2 teaspoons cornstarch
Instructions
- Preheat your oven to 425°F/220°C. Line two baking sheets with silicone mats or well greased parchment paper.
- Set a pot of water to boil. Add in the sweet potatoes and parboil for 18-20 minutes. This works best for larger sweet potatoes (like two large), so if using smaller sweet potatoes start to check around 12-15 minutes that a fork can stick into the middle of it, but is still firm.
- Remove from boiling water and run cold water over the potatoes to stop them from cooking. Allow to cool completely. Once potatoes are cooled, use your fingers or a spoon and peel the skins off. They should slip off very easily.
- Using a large side of a grater, grate all of the sweet potatoes, then add shreds into a large bowl.
- Add in the smoked paprika, garlic powder, onion powder, cornstarch, sea salt and 1 tablespoon of coconut oil. Using a spatula, stir everything together to combine throughly. The mixture should be cooked through, and soft enough to squeeze together.
- Now, it’s time to form the tater tots. Using a tablespoon measurer, press the sweet potato mixture into the measurer for a heaping tablespoon per tot. Then scoops out with your hands and form like a tater tot above in the photos - hold both ends with index finger and thumb, then rub/roll the centre into little tot. Line the baking sheets with the tater tots - leaving enough space so that they do not touch. You should get at least 30 tots.
- Using a regular or silicone pastry brush, brush the tater tots with the rest of the coconut oil on the outsides. This will really help it to crisp up. I like to brush both sides.
- Bake the tater tots in the middle rack of your oven for 40 minutes, flipping once at 20 minutes to get both sides well golden brown.
- Remove from oven and allow to cool slightly. The tots will crisp up as they cool. Serve with your favourite dip, top with more salt if desired and enjoy!
Video
Notes
- Storing in Fridge: If you have leftover sweet potato tots, they can go in an airtight storage container and be refrigerated for up to 3 days.
- Reheating: To keep that exterior nice and crispy, reheat them in an oven set to 350ºF for about 15 minutes, or until warmed through.
- Freezing: You can freeze these in a flat layer like on a baking sheet (not touching), then when they are all frozen you can put them in a bag together. Thaw them in the oven at 350 until thawed. Or, you can thaw them in the fridge overnight them reheat in your oven or toaster oven, whichever you prefer.
Nutrition
Sweet Potato Tater Tots (7 Ingredients & Vegan) https://jessicainthekitchen.com/sweet-potato-tater-tots-vegan/ November 5, 2021
This vegan scalloped potatoes recipe combines a rich, creamy sauce with thinly sliced potatoes for a plant-based spin on the classic cheesy potato bake! There are no cashews in the sauce, so you don’t need a blender to make it.
Scalloped potatoes are a fixture at our Christmas and Thanksgiving Day tables. And they’re always a hit, even when I make them for weeknight dinners. I make the sauce for these easy vegan scalloped potatoes with nutritional yeast , combined with starchy potatoes, melty cheese, and a brown, crispy top layer. It’s everything you love about the traditional recipe, minus the dairy.
All About This Vegan Scalloped Potatoes Recipe
- No cashews needed . Just like traditional recipes, these vegan scalloped potatoes start with a roux. There’s no need to fuss with soaking cashews or using a blender to make cashew cream.
- Easy to make. Simply whisk the ingredients on the stovetop, pour the sauce over the potatoes, and bake to perfection.
- Savory and comforting . Serve these cheesy vegan scalloped potatoes at a dinner with mixed eaters, and I promise, there will be no complaints! These potatoes are rich, cheesy, creamy, and absolutely delectable.
- Perfect for a special occasion . I don’t think any holiday meal or potluck is complete without a potato dish, and these scalloped potatoes are just the ticket. They are the indulgent kind of side you save for special occasions and gatherings.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Russet potatoes – Starchy potatoes are best for scalloped potatoes, so use Russet or Yukon Gold.
- Vegan butter – Use your preferred vegan butter brand, or you can make your own vegan butter .
- Yellow onions – Shallots or white onions will also work.
- Garlic – I sometimes like to switch things up by using roasted garlic in my scalloped potatoes.
- Flour – All-purpose flour or gluten-free flour, to make a roux (base and thickener) for the creamy sauce.
- Veggie broth – Use store-bought vegetable broth or make your own vegetable broth .
- Almond milk – Make sure it’s unsweetened. You can use any dairy-free milk you’d like. Other good options are oat, soy, and coconut milk.
- Nutritional yeast – If you don’t have nutritional yeast in the pantry, I recommend stocking up! This is the cheesy, umami flavor in these vegan scalloped potatoes, and you can use it in so many other recipes, from vegan mac and cheese to vegan parmesan crusted potatoes .
- Vegan shredded cheddar cheese – Choose a variety that melts well.
- Parsley – Optional, but it adds a nice green garnish.
Slicing Potatoes for Scalloped Potatoes
The easiest way to slice potatoes is to use a mandolin slicer. Unless you’re super comfortable with your knife skills, in which case, you can thinly slice the potatoes by hand. The goal is to make sure that the slices are uniform, so the potatoes bake evenly in the casserole. After slicing the potatoes, cover them with a damp paper towel or a clean, damp dishcloth so they don’t dry out.
How to Make Vegan Scalloped Potatoes
Sauté the onions.
- Sauté the onions and garlic. Start by melting butter in a saucepan set over medium heat. Add the onions and season with pepper and salt. Sauté the onions for about 5 minutes, or until translucent and softened. Lastly, stir in the garlic.
- Prepare a roux. Sprinkle the flour over the onions. Stir to coat, and let that cook off for 1 minute. Then, reduce the heat to low and slowly whisk in the milk.
- Finish the sauce. Whisk in the nutritional yeast followed by the broth. Let the sauce continue to cook for another 2 minutes, or until smooth, creamy, and thick. Remove from heat and cool for a few minutes.
Add the potatoes.
- Assemble the casserole. Now, arrange half of the potatoes in a greased baking dish. Spread half of the cream sauce over the potatoes, making sure they’re all covered. Top with half of the vegan cheese, if using. Repeat the layers with the remaining potatoes, sauce, and cheese.
- Bake . Cover the baking dish with foil and bake in a 400ºF oven for 45 minutes, then uncover and bake for 15 minutes more, or until the potatoes are tender and the edges are slightly crispy. Cool slightly, then garnish with parsley and serve.
Tips for Perfect Scalloped Potatoes Every Time
- Double the recipe. If you’re making this dish for a crowd, you can double the ingredients and bake in a 9×13-inch baking pan.
- Slicing the potatoes. The key to scalloped potatoes is making sure the potatoes are all uniform in size; this matters more than how thick or thin they are. If your potatoes are all different sizes, they’ll finish cooking at different times, which means some will be hard and taste raw, while others will be falling apart.
- Amping up the crispiness. If you have a weakness for browned cheese and a crisp topping, you can switch the oven to broil for a few minutes at the end of baking. Don’t leave your scalloped potatoes unattended under the broiler, though, as they can go from browned to burnt quickly.
What to Serve With Vegan Scalloped Potatoes
These scalloped potatoes are a classic Thanksgiving side. Serve creamy vegan scalloped potatoes with holiday dishes like vegan roast turkey , savory vegan meatloaf , or this easy vegan Wellington . Round out your meal with sides like vegan stuffing and maple Brussels sprouts . And don’t miss a slice of vegan apple pie for dessert !
Make-Ahead, Storage, and Reheating
- Refrigerate. Store leftover scalloped potatoes tightly covered in the baking dish or transfer them to an airtight storage container. Refrigerate for 2 to 3 days.
- Make ahead. Potato dishes do not freeze well, so I don’t recommend freezing this recipe. If you’d like to prepare this dish ahead of time, assemble the unbaked casserole the day before and refrigerate it until it’s time to bake.
- Reheat. Reheat these vegan scalloped potatoes in the oven at 350ºF or microwave until warmed through.
More Vegan Comfort Food Recipes
- Vegan Mashed Potatoes
- Cauliflower Mac and Cheese
- Vegan Sweet Potato Casserole
- Vegan Green Bean Casserole
Ingredients
- 2 lbs russet potatoes , washed and peeled
Vegan Cheese Sauce
- 3 tablespoons vegan butter
- ½ medium yellow onion , sliced, then slices cut in half (or just dice the onions)
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 5 cloves garlic , minced
- 3 tablespoons flour
- 1 cup vegetable broth
- 1 cup almond milk , or any vegan milk
- ¼ cup nutritional yeast
- 1 cup vegan shredded cheddar cheese
- Chopped parsley , for garnish
Instructions
- Preheat your oven to 400°F/200°C. Butter an 8×8 container and set aside. If you’re doubling this recipe, use a 9×13 pan.
- Using a mandolin or a very sharp knife, slice all of your potatoes into thin round slices. Set aside and cover with a damp paper towel or kitchen cloth.
- In a pan over medium heat, melt the butter. Add in the onions, black pepper and sea salt. Saute for 5 minutes until the onions are translucent. Add in garlic and cook for about 30 seconds.
- Sprinkle the flour over the mixture, stirring together until the flour is fully incorporated and smooth, cooking for about 1 minute.
- Reduce heat to medium low and while whisking/stirring frequently, pour in the milk. Do the same for nutritional yeast, and then the veggie broth, stirring to ensure nothing clumps. Stir until you see the nutritional yeast fully dissolved/ incorporated, about 1-2 minutes. Let the sauce cook for another 2 minutes until everything is smooth and incorporated. Remove from heat and let it cool slightly.
- In your 8×8 container, arrange half of your potatoes onto the pan. Pour over half of the sauce, and using a spatula, spoon or fork, just move around the pieces a bit to ensure that all of the potatoes are covered in the sauce. Top with ½ cup of vegan cheese (optional).
- Add on the rest of the potatoes on top, then top with the remaining cheese sauce, and the remaining vegan shredded cheddar cheese. Feel free to add more cheese!
- Cover the top of the scalloped potatoes with foil. Bake the dish for 45 minutes, then remove the cover and bake for 15 minutes, with the foil cover removed. Feel free to also broil the cheese for a few minutes until bubbly.
- Let the mix cool slightly, then slice into your scalloped potatoes. I make 9 slices. Garnish with parsley. Serve, and enjoy!
