Sweet potato tots…..

Irisa Raina 9


These are deliciously creamy in the center and crispy on the out side.
If you buy a larger bag of the pepitas than needed freeze them because they will go bad.
I had a combination of sweet and Yukon gold left over so that is what I used.
Do not crowd the pan if you are frying them.
If you do not want to fry them you can bake them in a very hot 375/400 oven till they are all golden brown.
I cooked only ½ of this mixture and I got 24 so depending on how big or small you make them will determine what the yield is.
This mixture freezes well.

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★★★★★ 1 vote
Yields 50
15 Min
15 Min
Deep Fry


3 & ½ cups left over mashed potatoes “ more or less “
2 large egg yolks
4 ounces roasted and salted pepitas
1 teaspoon fresh ground pepper
2 tablespoons sea salt
1 & ½ teaspoon cayenne pepper “ or to taste”
¾ cups panko bread crumbs
¾ cups all purpose flour
½ cup turbinado sugar
2 tablespoons dry minced onion
green onions “ white and green parts”
oil for frying


Step 1 Direction Photo

1In a large bowl combine the potatoes, salt, pepper, cayenne pepper, sugar, dry onions & egg yolks and mix thoroughly. A wood spoon works well for this.

Step 2 Direction Photo

2Put the pepitas in a food processor or put them in a zip lock baggie and crush them up.

Step 3 Direction Photo

3Add this to the potato mixture and mix again.

4Add the flour and Panko mix one more time.

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5Make the potato mixture into tot size and roll into the Panko and fry in oil.

Step 6 Direction Photo

6Garnish with green onions

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids