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Homemade Sweet Potato Tots with Lentils Recipe

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3.9 from 9 reviews

This Homemade Sweet Potato Tots recipe is a delicious and wholesome snack perfect for babies starting Baby-Led Weaning (BLW) and people of all ages. Made from mashed sweet potatoes and nutrient-rich red split lentils, these tots are seasoned with paprika, onion, and garlic powder, then baked to crispy perfection. They are easy to make, naturally gluten-free when using almond flour or gluten-free breadcrumbs, and lightly crispy on the outside with a soft interior.

  • Total Time: 1 hour 5 minutes
  • Yield: 18 servings

Ingredients

Sweet Potato Tots

  • 1 cup cooked and mashed sweet potato (about one 8-oz medium-sized sweet potato)
  • 1/2 cup red split lentils (uncooked)
  • 1 cup no salt-added vegetable broth (can also use chicken broth)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/3 cup panko bread crumbs (can also substitute with gluten-free bread crumbs or almond flour)
  • 1-2 teaspoons olive oil
  • 1/2 teaspoon salt (optional)

Instructions

  1. Preheat and Prepare Sweet Potato: Preheat oven to 400°F (200°C). Pierce the sweet potato with a fork and bake for 45-50 minutes until soft. Alternatively, microwave for 6-10 minutes until soft to the touch. Allow the sweet potato to cool slightly, then peel and mash it in a medium bowl until smooth.
  2. Cook the Lentils: While the sweet potato cooks, rinse the red split lentils, add to a saucepan, cover with the broth, and bring to a boil. Reduce heat to low, cover, and simmer until most liquid is absorbed, about 15 minutes. Turn off heat, keep covered, and let sit for 10 minutes.
  3. Combine Ingredients: Add the cooked lentils to the mashed sweet potato bowl. Mix in paprika, onion powder, garlic powder, panko bread crumbs, and salt if using. Combine thoroughly using hands or a spoon to create a cohesive mixture.
  4. Shape the Tots: Form the mixture into approximately 18 small croquettes, each about 2 inches long and 1 inch thick. Place them on a baking tray lined with parchment paper or a silicone baking mat. Lightly brush or spray the tops with olive oil.
  5. Bake to Crisp: Bake in the preheated oven at 400°F for 15-20 minutes, flipping halfway through to ensure even crisping. The tots should be lightly golden and crispy on the outside while remaining soft inside.

Notes

  • You can substitute panko bread crumbs with gluten-free bread crumbs or almond flour to make this recipe gluten-free.
  • For a quicker sweet potato cooking method, microwave instead of baking.
  • Adjust salt to taste or omit for a lower sodium option, especially for babies.
  • Ensure lentils are fully cooked and softened for easy blending with sweet potato.
  • Serve warm as a snack or side dish suitable for toddlers and adults alike.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipeteach.com/homemade-sweet-potato-tots-with-lentils-recipe/