Ingredients
Scale
- 2 large sweet potatoes (about 2 cups mashed)
- 1 cup all-purpose flour (or gluten-free flour for a gluten-free option)
- 1/2 cup shredded sharp cheddar cheese (optional for extra flavor)
- 1 large egg
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for baking or frying)
- 1 cup mini marshmallows (for the dip)
- 1/2 cup cream cheese, softened (for the dip)
- 2 tablespoons honey or maple syrup (for the dip)
- 1/2 teaspoon vanilla extract (for the dip)
If you want to sneak in more veggies, I’ve found that finely grated carrot or zucchini can be folded into the tots with great results. And for my dairy-free friends, swapping the cheese with a plant-based alternative works beautifully without losing that rich flavor.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This is a great moment to take a deep breath and remind yourself that cooking is your time to slow down and enjoy.
- Peel and chop the sweet potatoes into chunks. Boil or steam them until tender, about 15 minutes. Drain and mash until smooth but still slightly textured—this is one of those steps where I sometimes let my kids help; it’s messy but so worth it for the memories.
- In a large bowl, combine the mashed sweet potatoes, flour, shredded cheese (if using), egg, smoked paprika, garlic powder, salt, and pepper. Mix until a dough forms. If it’s too sticky, add a little more flour.
- Using your hands, shape the mixture into small tot-sized cylinders, about 2 inches long. Place them on the prepared baking sheet, spacing them about an inch apart.
- Brush each tot lightly with olive oil to help them crisp up in the oven. This step always reminds me of my grandmother’s advice about patience—the golden crust is worth the wait!
- Bake the tots for 20-25 minutes, turning halfway through, until they’re golden and crispy on the outside.
- While the tots bake, prepare the marshmallow dip. In a small bowl, mix together the softened cream cheese, honey (or maple syrup), and vanilla extract until smooth.
- Gently fold in the mini marshmallows, being careful not to crush them. This dip is best served at room temperature or slightly chilled.
- Once the tots are done, let them cool just a bit—too hot and the dip melts too quickly. Then, gather your family or friends, serve the tots alongside the dip, and enjoy the smiles that follow.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International