Prep the sweet potatoes:

Cup of Yum
1. Peel and dice 3 cups of sweet potatoes into very small pieces. Then, steam or boil them (for about 4 minutes if diced or 8 minutes if larger cubes) until you can pierce them with a fork but they're too hard to eat. Drain the liquid and place them in the bowl of your food processor or a bowl.
2. If using frozen and already cubed sweet potatoes, microwave them for 2 minutes less than what's noted in the bag. You can also steam or boil them.

Preheat the oven:

1. Preheat oven to 425F and line a baking sheet with parchment paper or a silicone mat.

Shape the tots:

1. Set aside 2 tablespoons of Parmesan cheese in a small bowl. This is to lightly roll/coat the tots after they're shaped.
2. In a food processor, pulse the sweet potatoes and the remaining parmesan cheese a couple of times, enough to break up the sweet potatoes and combine them with the cheese. Remove the blade and give everything a quick mix with a spoon. In a bowl, use a fork or a potato masher to break up the sweet potatoes. Add the parmesan cheese and combine the mixture. You want to have a chunky mashed texture just like traditional tater tots.
3. Use a 1 tablespoon cookie dough scoop to shape the tots, or use your hands to roll them into rounds. If using your hands, wait for the mixture to cool. Once formed, roll each tot in the reserved parmesan cheese and place them on the baking sheet.

Bake:

1. Bake the sweet potato tots for 12-15 minutes, turning them at least once halfway through cooking to crisp them on all sides. You know they're done when the middles are soft and the outsides are golden. Remove them from the oven and serve.

Storage:

1. Refrigerate leftover sweet potato tots in an airtight container for up to 4 days. Warm them up in the microwave, toaster oven, oven, or air fryer.
2. Freeze uncooked sweet potato tots on a lined baking sheet for 1 hour. Once frozen, transfer them into a zip bag and keep frozen for up to 3 months. Bake them for 2-3 additional minutes.