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Baked Cinnamon Sugar Sweet Potato Tots

  • Author: Amanda @ Running with Spoons
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 12 - 16 tots 1x


  • 1 lb. of sweet potatoes (approx. 2 large), peeled and cubed
  • 2 tbsp. coconut flour
  • 1/2 tsp. cinnamon
  • 1/4 cup almond meal
  • 1/21 Tbsp. coconut sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt


  1. Bring a medium-sized pot of water to a boil. Add cubed sweet potatoes and boil for 15 minutes, until soft. Drain well and shake off any excess water.
  2. Use a fork or potato masher to mash the sweet potatoes until no chunks remain. Add coconut flour and cinnamon, mixing well to ensure it is fully incorporated. Set aside.*
  3. In a small bowl, prepare coating by combining almond meal, coconut sugar, cinnamon, and salt. Set aside.
  4. Preheat oven to 400F and line a baking sheet with parchment paper.
  5. Use a tablespoon to scoop out sweet potato mash and roll it between your hands to create a small cylindrical shape.** Transfer to the bowl that contains the coating, and roll it around to ensure that it’s evenly coated, pressing gently. Transfer to baking sheet and repeat with remaining mash.
  6. Bake for 30-40 minutes, rotating at the halfway mark, until coating begins to turn golden brown and desired level of crispness is reached.


* This can be done ahead of time and stored in the fridge until needed. Mine came out to a little less than 1 1/2 cups mashed.
** You can really make them any shape you want, just make sure they’re all uniform in size to ensure that they cook evenly.

Keywords: baked sweet potato tots, gluten-free sweet potato tots, healthy, recipe, snack, sweet potato tots, sweet potatoes