Homemade sweet potato tater tots with a cheesy avocado dipping sauce

Claire Gallam

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Growing up with an amazing cook of a mother, we didn't have tater tots at home. That's why tater tot day at school was my absolute favorite. I'd stuff my face with as many tater tots as I could before waddling home. Those deep fried tots were delicious, but not exactly something you want your kids eating these days.

Baked sweet potato tator tots with creamy avocado dipping sauce

You will never want another deep fried tot again, trust me. These are perfectly crispy on the outside and soft and piping hot on the inside. Paired with a rich and creamy avocado sauce, these tots are the absolute best.

Baked sweet potato tater tots with creamy avocado dipping sauce

Baked sweet potato tator tots with creamy avocado dipping sauce

Recipe inspired by Little Leopard Book

Yields about 42 tots


For the tater tots: 

  • 2 pounds (about 4 large) sweet potatoes*
  • 1/2 cup whole wheat flour
  • 2 teaspoons sea salt
  • 1/2 teaspoon cinnamon
  • Cracked black pepper

For the sauce: 

  • 1 large avocado
  • Juice from 1 lime
  • 1/2 cup + 1 tablespoon light cream
  • 1/4 cup Greek yogurt
  • Large handful of cilantro
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon red pepper
  • Cracked pepper
*If you can't find the potatoes with the plastic film (that you microwave the potato in to steam), simply sub in regular potatoes.


  1. Place the sweet potatoes in the microwave. Microwave on high for about 10 to 15 minutes, or until the potatoes are soft. Remove the plastic wrap and let the potatoes cool.
  2. Cut in half and shred into pieces with a box grater. Put the shredded potatoes into a large bowl. Add the flour, cinnamon, sea salt and cracked pepper. Mix with your hands.
  3. Line 2 baking sheets with foil and brush with oil. Form the potatoes into tater tots and place on the baking sheets. Bake for about 35 to 45 minutes, or until crispy on the outside and soft on the inside.
  4. To make the sauce, blend the avocado, lime, cream, Greek yogurt, cilantro, sea salt, black pepper and crushed red pepper until thick and creamy.
  5. Serve the tater tots with avocado sauce.

More sweet potato recipes

Caramelized sweet potato skewers
Loaded Mexican stuffed sweet potatoes
Roasted sweet potato, gouda and fig jam sandwich

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Claire Gallam
Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. In addition to writing for the Food section of SheKnows, she is a full-time recipe creator (and taste tester), a writer for FabulousFoods.com and a contributing writer for the Home and Gardening section of SheKnows. You can also follow her daily musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist.