• Recipe by
  • Prep time
    20 minutes
  • Cook Time
    30 minutes
  • Serves

Equipment: The Ultimate Skillet and 8.25 X 11.25 Parchment Paper Sheets


2 lb peeled sweet potatoes

3 tablespoons AP flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon dried oregano

1 tablespoon olive oil

¼ teaspoon salt


Preheat oven to 450℉.

Add parchement paper to a large baking sheet.

Add 4 cups of water to a large pot with a lid and bring to a boil over medium-high heat. Add peeled sweet potatoes to the water along with a pinch of sal. Cook for 10-12 minutes, until sweet potatoes are about 2/3 of the way cooked. They should still be firm if you poke a fork through them.

Remove sweet potatoes from the water and allow them to cool. Transfer potatoes to a large bowl then use a grater to finely grate. Add the flour, paprika, garlic powder, oregano, salt, and 1 tablespoon of olive oil. Mix until combined. The mixture should be moist and sticky.

Use a tablespoon measure to scoop the potato mix from the bowl. Place the mixture in the middle of your palm, then make a fist and press down firmly until the mixture sticks together into a long cone shape. Shape the mixture into the shape of a tater tot and place on the prepared baking sheet. The shape does not have to be perfect! Just have fun. Repeat with the remaining mixture.

Once done, lightly brush the tater tots with the remining olive oil. Bake for 15 minutes per side, for a total of 30 minutes. Use a spatula to gently flip the tater tots, as they will be fragile. Once done, the tater tots should be crisp and golden brown. Allow the tots to cool and firm up. Serve with your favorite condiment.

Note: If your mixture is too dry, add a bit mroe oil. If your mixture is too wet, add more flour.


Cooking a delicious meal is not im-pot-ssible when you use the right cookware.

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Dani Smith