Created for the North Carolina SweetPotato Commission by: Bucket List Tummy, Sarah Schlichter MPH, RDN, these Spinach Sweetpotato Tater Tots are a fun way to offer nutrient dense vegetables to your little ones, and adults alike. Packed with iron, Vitamin A, Vitamin C and carbohydrates, these tater tots are great for meal prep or as a side to any meal.
Prep Time15 minutesmins
Cook Time30 minutesmins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: kid friendly, RD approved, side dish, sweet potato, tater tots
While oven is preheating, microwave sweetpotatoes for 5-6 minutes, or until softened. Let them cool.
Add spinach to blender or food processor and process until it has a course shredded texture.
Once sweetpotatoes have cooled, separate pulp from skin. Discard skin or save it for future use. Mix sweet potato pulp with shredded spinach.
Prepare breading by mixing breadcrumbs, egg, shredded cheese and spices.
Add breading mixture to sweetpotato mixture. Shape batter into tater tot shapes (I made 30-35 tots) and spread over baking sheet covered with parchment paper, spacing about ½-1 inch apart.
Bake for 28-30 minutes or until slightly browned on the edges.
Serve with your favorite condiment such as ketchup, guacamole or hummus.
Video
Notes
Nutrition Facts
Spinach Sweetpotato Tater Tots
Serving Size
1
Amount per Serving
Calories
115
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
26
mg
9
%
Sodium
248
mg
11
%
Potassium
203
mg
6
%
Carbohydrates
17
g
6
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
5
g
10
%
Vitamin A
5508
IU
110
%
Vitamin C
3
mg
4
%
Calcium
91
mg
9
%
Iron
1
mg
6
%
Net Carbohydrates
15
g
* Percent Daily Values are based on a 2000 calorie diet.