Homemade 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
Scale
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
