Prep time: 20 minutes
Total time: 1 hour 50 minutes
Serves: 6

Ingredients:

  • 4 medium sweet potatoes
  • 1 cup grated Parmesan cheese
  • Kosher salt and black pepper
  • 1 clove garlic, grated
  • 2 cups panko bread crumbs
  • 2 tsp. chipotle or regular chili powder
  • Extra virgin olive oil, for brushing
  • 4 Tb. salted butter
  • 2 Tb. fresh thyme leaves
  • 1 Tb. chopped fresh parsley
  • 2 tsp. chopped fresh sage

Directions:

  • 1

    Preheat the oven to 425°F. Prick the sweet potatoes all over with a fork. Bake directly on the rack until tender, for 50 to 60 minutes. Allow to cool.

  • 2

    Once cool, use your hands to peel away the sweet potato's skin, as it should easily slip off. Place the potatoes in a bowl and mash well. Stir in the Parmesan cheese, garlic and a pinch each of salt and pepper.

  • 3

    Combine the panko and chili powder in a plate. Line a baking sheet with parchment paper.

  • 4

    Scoop about 1 tablespoon of the sweet potato out of the bowl, roll into a cylinder and place on the prepared baking sheet. Repeat with the remaining sweet potato mix. The mixture will be wet, but don't worry because the shape doesn't have to be perfect.

  • 5

    Roll the sweet potato cylinders in the crumbs to coat and place back onto the baking sheet. Lightly brush each tot with olive oil. Transfer to the oven and bake for 15 minutes, flip and bake for another 10 to 15 minutes or until golden and crisp.

  • 6

    Meanwhile, melt the butter in a small skillet over medium heat. Add the herbs and cook for 30 seconds, until fragrant. Drizzle the butter over the tots. Serve the tots warm, with ketchup and additional herbs if desired!