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Sweet Potato Tater Tots

Tiffani Thiessen's recipe for Super Bowl snacks, slow cooker pulled pork sliders with Brussels sprouts slaw and sweet potato tater tots
TODAY Show: Tiffani Thiessen cooks up the perfect Super Bowl snacks, slow cooker pulled pork sliders with Brussels sprouts slaw and sweet potato tater tots. -- February 3, 2016Samantha Okazaki / TODAY
Cook Time:
1 hr
Prep Time:
50 mins
About 3 dozen

Chef notes

Nutrient-rich sweet potatoes add an earthy flavor to these homemade tater tots.

RELATED: Try Tiffan's recipe for slow-cooker pulled pork sliders.


  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1/4 medium onion, finely diced
  • 2 tablespoons all-purpose flour
  • Kosher salt and freshly ground black pepper
  • Peanut oil or grapeseed oil, for frying


Bring a medium pot of water to a boil and add the sweet potatoes. Cook for 5 minutes, drain and rinse with cold water to cool. Dry off any excess water with a kitchen towel.

Put the onions and cooled sweet potatoes in the work bowl of a food processor fitted with the metal chopping blade. Pulse until the sweet potatoes are almost pureed but still a bit grainy. You should have some very small bits of potato visible. Transfer the mixture to a large bowl and stir in the flour, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper to combine.

Using your hands, shape the potato mixture into 1- to 1½-inch-long cylinders, packing them very tightly.

Heat about 2 inches of oil in a deep heavy skillet over medium-high heat until a deep-frying thermometer inserted in the oil registers 350 degrees F. Line a large plate or baking sheet with paper towels.

Working in batches, add the tater tots to the shimmering hot oil and cook until golden brown, 3 to 5 minutes, turning with tongs or a slotted spoon to ensure even browning and being careful not to overcrowd the pan. With a slotted spoon or skimmer, remove the browned tots to the towel-lined plate to drain. Serve warm.