These crispy baked sweet potatoes are the perfect solution to unhealthy french fries. They are sweet, crispy and go perfectly with Greek yogurt dip.
- 2 whole large sweet potatoes
- 4 cups Jackson’s Honest Sweet Potato Chips
- 2 tablespoons coconut sugar
- ¼ teaspoons Sea salt
- 1-¼ tsp Cinnamon, divided
- FOR THE DIP:
- ⅓ cups Plain Greek yogurt
- 1 tbsp Pure maple syrup
- ¼ tablespoons Vanilla extract
- ¼ teaspoons Cinnamon
Prepare the sweet potatoes by poking a few holes in each with a fork. You can either bake them in the oven at 400°F for about an hour or put them in the microwave for about 8-10 minutes. Once cooked, let them cool enough to touch.
Add the chips to a food processor, then the coconut sugar, sea salt and 1 teaspoon ground cinnamon. Pulse until the sweet potato chips are evenly reduced to small pieces, but not yet powdered. Add to a deep plate and set aside.
Add the peeled, cooked sweet potatoes to a large mixing bowl, then the remaining 1/4 teaspoon cinnamon, and mash together but do not puree. Place the mashed sweet potato mixture in the refrigerator and let cool. This will make it easier to train toddlers, but it’s not vital.
To form the sweet potato tots, take about 1 tablespoon of the chilled sweet potato mixture and shape them into a tot shape with your fingers. Think of a cylinder with a flat top and bottom. If the mixture sticks too much to your hands, you can wet them with water, if necessary.
One at a time, add each tot to the crushed sweet potato chip mixture and toss gently to coat. Transfer coated tot to a parchment-lined rimmed baking sheet and repeat with remaining mixture.
Place the bites in the oven and cook for 15 to 20 minutes, turning them gently halfway through cooking. Be careful not to let the crispy crust of the sweet potato burn.
While the little ones bake, make the sweet Greek yogurt dip for the little ones. 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 for up to 1 month. To bake, preheat oven to 400ºF and bake until heated through, about 15-17 minutes, even faster if thawed.