Crispy Baked Sweet Potato Tots with Maple Cinnamon Greek Yogurt Dip

Prep sweet potatoes by poking a few holes in each of them using a fork. You can either bake them in the oven at 400ºF for about an hour or microwave them for about 8–10 minutes. Once cooked through, let them cool enough to touch.

Add chips into a food processor, followed by coconut sugar, sea salt, and 1 teaspoon ground cinnamon. Pulse until sweet potato chips are evenly broken down into small pieces, but not yet to a powder. Add to a shallow dish and set aside.

Add peeled, cooked sweet potatoes to a large mixing bowl, followed by remaining 1/4 teaspoon cinnamon, and mash together but do not puree. Place mashed sweet potato mixture into the fridge and allow to chill. This will make it easier to form into tots, but is not vital.

To form the sweet potato tots, grab about 1 tablespoon of the chilled sweet potato mixture and form into into a tot shape using your fingers. Think a cylinder with a flat top and bottom. If the mixture sticks too much to your hands, you can wet them with water, as needed.

One at a time, add each tot to the crushed sweet potato chip mixture and gently toss to coat. Transfer the coated tot to a rimmed baking sheet lined with parchment paper and repeat with remaining mixture.

Place the tots into the oven and bake for 15–20 minutes, gently flipping halfway through. Be careful to not allow the crispy sweet potato crust burn.

While tots are baking, prepare the sweet Greek yogurt dipping sauce for the tots. To do this, add plain Greek yogurt to a small mixing bowl, followed by pure maple syrup, vanilla extract, and cinnamon. Stir to combine.

Note: To freeze, transfer the cooked and cooled tater tots to an airtight container. Can freeze up to 1 month. To bake, preheat oven to 400ºF and bake until heated through, about 15–17 minutes, even faster if they’re thawed.