Baked Sweet Potato Tots with Honey Mustard Dip
Recipe type: Appetizer
  • For sweet potato tots:
  • 1 sweet potato
  • 1 egg
  • ¾ cup whole wheat breadcrumbs
  • ¼ cup part-skim shredded mozzarella cheese
  • 1 tsp coconut oil, for grilling
  • Sea salt, pepper and garlic powder, to taste
  • For honey mustard dip:
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1 tsp coconut oil, melted
  • 1 tsp milk of choice
  • 1 tsp whole wheat flour
  • Dash of sea salt, to taste
  1. Preheat oven to 375.
  2. Slice sweet potato into chunks.
  3. Place sweet potato chunks in a blender or food processor and blend until potato is finely chopped into small pieces.
  4. Heat 1 tsp coconut oil in a skillet over medium heat, then add the sweet potato pieces.
  5. Cook for about 5 minutes, stirring frequently, until potato pieces are soft.
  6. Transfer sweet potato to a large bowl and stir together with the egg, breadcrumbs, cheese and seasonings until thoroughly combined.
  7. Roll the sweet potato mixture into small rectangular pieces with your hands. (Mixture should make about 10-12 large tots.)
  8. Evenly space the tots on a baking sheet and bake for about 5 minutes, then flip each tot and bake for an additional 5 minutes until each side is brown and crisp. (Be careful because the bottoms burn quickly.)
  9. For honey mustard dip: Mix all dip ingredients together in a small bowl and serve alongside tots.
Makes 2 servings.
Nutrition facts do not include honey mustard dip.
Nutrition Information
Serving size: 8 tots Calories: 320 Fat: 9g Carbohydrates: 46g Sugar: 4g Sodium: 606mg Fiber: 5g Protein: 17g
Recipe by The Skinny Chick's Cookbook at