Ingredients:

  • 2 cups mashed sweet potato
  • 1/4 cup cornstarch
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/8 tsp salt
  • 1/4 cup plain Greek yogurt
  • 1 tsp lemon juice
  • 1 pinch dried parsley

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Steam or roast sweet potatoes until tender but not falling apart. Mash them in a bowl until velvety smooth.
  3. Allow the mashed sweet potatoes to cool for 10 minutes to prevent a gummy texture.
  4. Fold in the cornstarch, olive oil, garlic powder, and smoked paprika. Stir until a thick, slightly tacky dough forms.
  5. Using a tablespoon or small cookie scoop, form the mixture into small cylinders approximately 1 inch long.
  6. Place the tots on a parchment-lined baking sheet, leaving one inch of space between each tot for air circulation.
  7. Bake for 20–25 minutes, flipping halfway through, until the exterior is mahogany-colored and firm.