Homemade Sweet Potato Tots Recipe {Great for BLW!} Recipe
Introduction
These homemade sweet potato tots are a delicious and healthy alternative to the classic version, perfect for family meals and baby-led weaning. Crispy on the outside and tender inside, they make a great snack or side dish everyone will enjoy.
Ingredients
- 1 cup cooked and mashed sweet potato (about one 8-oz medium-sized sweet potato)
- 1/2 cup uncooked lentils
- 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 oil (for brushing or spraying)
- 1/2 teaspoon salt (optional)
Instructions
- Step 1: Preheat the oven to 400 degrees F. Pierce the sweet potato with a fork and bake for about 45-50 minutes, or microwave for 6-10 minutes until soft. Let it cool slightly, then peel and mash the sweet potato in a medium bowl until smooth.
- Step 2: While the sweet potato cooks, place the lentils in a saucepan and cover with the broth. Bring to a boil, then reduce heat to low, cover, and simmer until the liquid is almost absorbed, about 15 minutes. Turn off the heat and leave covered for 10 minutes.
- Step 3: Add the cooked lentils to the mashed sweet potato along with paprika, onion powder, garlic powder, bread crumbs, and salt if using. Mix well using hands or a spoon until combined.
- Step 4: Shape the mixture into about 18 small croquettes, each around 2 inches long and 1 inch thick. Place them on a baking tray lined with parchment paper or a silicone mat.
- Step 5: Lightly brush or spray the tots with oil. Bake at 400 degrees F for 15-20 minutes, flipping halfway through, until they are golden and slightly crispy on the outside.
Tips & Variations
- Use gluten-free bread crumbs or almond flour to make this recipe gluten-free.
- For extra flavor, add a pinch of smoked paprika or a small amount of finely chopped fresh herbs like parsley or chives.
- If the mixture is too wet, add a bit more bread crumbs or almond flour to help it hold shape.
- These tots freeze well; freeze on a tray first then transfer to a freezer bag for easy snacks anytime.
Storage
Store leftover sweet potato tots in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350 degrees F for about 10 minutes to regain their crispiness. You can also freeze cooked tots for up to 1 month and reheat directly from frozen.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned lentils instead of uncooked ones?
Yes, you can use canned lentils to save time. Be sure to drain and rinse them well, then reduce the added broth or skip cooking the lentils separately. Adjust the bread crumbs as needed if the mixture feels too wet.
Are these tots suitable for baby-led weaning?
Absolutely! These tots are soft inside but firm enough for little hands to grasp, making them a great option for baby-led weaning when cooked as directed.
PrintHomemade Sweet Potato Tots Recipe {Great for BLW!} Recipe
These Homemade Sweet Potato Tots are a delicious and nutritious snack perfect for babies learning to eat solid foods (BLW) and for the whole family. Made with mashed sweet potatoes, cooked lentils, and flavorful spices, these tots are baked to a crispy golden perfection without frying, making them a healthier alternative to traditional tater tots.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 18 tots 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- 1 cup cooked and mashed sweet potato (about one 8-oz medium-sized sweet potato)
- 1/2 cup uncooked lentils
- 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 oil (for brushing or spraying)
- 1/2 teaspoon salt (optional)
Optional Add-ins
- Additional spices or herbs according to preference (e.g., parsley, cumin)
- Grated cheese for added flavor (if not vegan)
Instructions
- Prepare Sweet Potato: Preheat your oven to 400 degrees 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 cool slightly, then peel and mash in a medium bowl until smooth.
- Cook Lentils: While the sweet potato is cooking, rinse the lentils and place them in a saucepan. Cover with the vegetable or chicken 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.
- Combine Ingredients: Add the cooked lentils to the mashed sweet potato. Mix in paprika, onion powder, garlic powder, panko bread crumbs, and salt if using. Combine thoroughly with hands or a spoon until fully incorporated.
- Shape Tots: Form the mixture into approximately 18 small croquettes, each about 2 inches long and 1 inch thick. Place them on a baking sheet lined with parchment paper or a silicone mat.
- Add Oil: Lightly brush or spray the tops of the tots with 1-2 teaspoons of oil to promote browning and crispiness.
- Bake: Bake in the preheated oven at 400 degrees F for 15-20 minutes, flipping halfway through, until the tots are golden and slightly crispy on the outside.
Notes
- For a gluten-free version, substitute panko bread crumbs with gluten-free bread crumbs or almond flour.
- Adjust seasoning to taste, and consider adding herbs for extra flavor.
- These tots can be prepared ahead and stored in the fridge for up to 3 days or frozen for up to a month.
- Make sure the sweet potato and lentils are thoroughly cooked and mashed to ensure a smooth texture suitable for Baby-Led Weaning (BLW).
- Use a moderate amount of oil to help achieve crispiness without adding excess fat.
Keywords: sweet potato tots, baby led weaning, healthy snack, baked tater tots, gluten free, vegetarian, lentil tots
