Air-fryer Baked Sweet Potato Tater Tots

Ingredient  (20tots)

Frozen baked sweet potatoes (defrosted) 0.078-0.088lb (350-400g)
Ground cinnamon 1/4 Tsp
Sugar (We prefer to use brown sugar) 2 Tbsp 


Panko breadcrumbs* (gluten-free for GF eaters) 1 cup
Salted butter or coconut oil (melted) 1 Tbsp
Sugar 2 Tbsp
Sea salt 1/4 tsp
Ground cinnamon 1 tsp
Cornstarch 2 tsp
Mini mozzarella cheese 10 pieces

1. Prepare coating. Add all ingredients EXCEPT butter to a bowl and blend until well mixed. While mixing, stream in butter.

2. Cut mini mozzarella cheese half size.

3. Peel sweet potatoes and add to a mixing bowl. Add cinnamon and mash – you’re not looking for a puree, but rather a rough mash. If your sweet potatoes are already sweet on their own, omit the sugar. Otherwise, add it in and mix.

4. Preheat the air-fryer to 375° F(190℃).

5. Spray a baking sheet with nonstick spray. Scoop out scant 1 Tbsp amounts of sweet potato puree and put mini mozzarella cheese in the middle and form them into a “tot” shape – an oblong circle.


6. Transfer to coating and gently toss to coat. Transfer to air-fryer basket and spritz the top with olive or canola oil to help them crisp up (optional).

7. Bake for 20 minutes then serve immediately. If you want them firmer, just bake them an additional 10-15 minutes. The longer you cook them the crispier they’ll get

☆You really don’t need dip for these, but if you want, ketchup or a spicy curry of some kind would be lovely.