Sweet Potato and Carrot Tots Recipe

I absolutely love sharing this Sweet Potato and Carrot Tots Recipe with you because it’s one of those treats that feels like a little indulgence but sneaks in all the good-for-you stuff. The natural sweetness from the sweet potatoes and carrots blends beautifully, creating tots that are crispy on the outside and tender inside — perfect for snacks, lunchboxes, or a fun side dish. You’ll find that these tots satisfy both kids and adults alike, making them a great crowd-pleaser at any table.

When I first tried this recipe, I struggled to get them crispy without drying out the inside, but once I nailed the right combination of breadcrumbs and baking method, it became a staple in our home. What’s great is how versatile and forgiving this Sweet Potato and Carrot Tots Recipe is — you can bake or air fry them, swap out spices, or add a little parmesan for richness. Trust me, once you try them, you’ll be making these tots again and again.

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Ingredients You’ll Need

This Sweet Potato and Carrot Tots Recipe uses simple pantry staples and fresh veggies that complement each other perfectly. Choosing firm sweet potatoes and fresh carrots really makes a difference in texture and flavor.

• Sweet potatoes: Look for medium-sized sweet potatoes with smooth skin for even cooking and natural sweetness.
• Carrots: Fresh and firm carrots add natural sweetness and vibrant color.
• Egg: Acts as a binder to hold the tots together without overpowering the flavors.
• Breadcrumbs: Provides the crispy outer coating; I recommend using plain or panko breadcrumbs for best texture.
• Garlic powder: Adds a subtle depth without being too strong for picky eaters.
• Paprika: Brings a hint of smokiness and warmth to the mix.
• Salt and pepper: Essential seasoning to enhance all the natural flavors.
• Parmesan cheese (optional): A little cheesy goodness that crisps beautifully when baked or air fried.

Variations

I love how forgiving this Sweet Potato and Carrot Tots Recipe is when it comes to variations — it’s your canvas! I often switch things up depending on what I have on hand or to suit different moods and dietary needs.

• Allergy-Friendly Variation: Swap the egg with flaxseed mixed with water for a vegan or egg-free version; it binds just as well.
• Additional Veggies: Sometimes I add finely grated zucchini or parsnip to sneak in more nutrients without changing the flavor too much.
• Spicy Kick: Toss in a pinch of cayenne or chili powder if you want some heat — just a little goes a long way.
• Cheesy Upgrade: Parmesan is my go-to, but sharp cheddar or feta works beautifully if you want to experiment.

How to Make Sweet Potato and Carrot Tots Recipe

Step 1: Cook Your Veggies Until Tender

I usually steam both the sweet potatoes and carrots because it keeps their flavors bright and the nutrients intact—plus it’s quick! Boiling works too, just make sure they’re fork-tender but not mushy. This usually takes about 10-15 minutes depending on the size. Once soft, let them cool a bit before mashing so they’re easier to handle.

Step 2: Combine Ingredients and Season

After mashing the sweet potatoes and carrots together in a bowl, add the breadcrumbs, egg, parmesan, garlic powder, paprika, salt, and pepper. Mix everything really well — I like to use my hands here because it helps me feel the consistency. If it feels too wet, add a touch more breadcrumbs to get a good scoopable texture.

Step 3: Shape the Tots

This is the fun part! Oil your palms lightly to prevent sticking and form the mixture into small cylinders or bite-sized rounds. For extra crunch, roll each tot through some additional breadcrumbs before cooking. Trust me, this little step ups the crisp factor dramatically.

Step 4: Cook to Crispy Perfection

Your cooking method depends on your preferences and tools. For baking, preheat to 400°F and line a baking sheet with parchment. Place tots on the sheet, brush lightly with oil, and bake for 20-25 minutes, flipping halfway through. If you’re air frying, set it to 380°F and toss your tots in for 10-15 minutes, shaking the basket occasionally. They should come out golden and irresistibly crispy.

Step 5: Cool and Serve

Let the tots cool a few minutes before serving — you don’t want little mouths burning! My daughter loves hers with a simple ketchup dip, but I sometimes mix Greek yogurt with a bit of lemon and dill to change things up. Either way, you’ll have a tasty, nutritious bite ready to enjoy.

How to Serve Sweet Potato and Carrot Tots Recipe

Garnishes

I love sprinkling a little fresh parsley or chives on top to add a pop of color and fresh aroma. A light drizzle of honey mustard sauce or a garlic aioli can elevate these tots in a snap. For a kid-friendly version, simple ketchup or a mild ranch dip always wins.

Side Dishes

These tots pair beautifully with a crisp green salad or roasted veggies for a complete meal. I’ve also served them alongside burgers or grilled chicken for a filling dinner kids and adults both love. When I’m feeling casual, they’re perfect next to a bowl of homemade soup or chili.

Creative Ways to Present

For a party, I like to skewer the tots with toothpicks along with a cube of cheese or a cherry tomato for easy grab-and-go snacks. Arranging them in little paper cones lined with parchment paper makes for a fun, rustic presentation that guests rave about. You can even serve them with a trio of dipping sauces for a fancy touch.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge where they last nicely for up to 3 days. They remain tasty and just need a quick reheat to crisp back up. I find that storing them in a single layer helps prevent sogginess, so avoid stacking if possible.

Freezing

Freezing works great for this Sweet Potato and Carrot Tots Recipe. I lay them out on a baking sheet lined with parchment and freeze until firm, then transfer to a zip-top bag. That way, you can take out as many as you want without thawing the entire batch.

Reheating

To reheat, pop the tots in the oven or air fryer to restore that crisp exterior—about 5-8 minutes at 375°F usually does the trick. Avoid microwaving if you can, as it tends to make them soggy, and no one wants that.

FAQs

Final Thoughts

This Sweet Potato and Carrot Tots Recipe is close to my heart because it blends flavor, nutrition, and fun all in one bite-sized package. I love how it manages to make veggies exciting both for my daughter and adult guests — and it’s just so easy to throw together. Give it a try and watch these golden, crispy tots disappear in no time; I’m sure it’ll become one of your favorite go-to recipes, too!

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