Name: Homemade Sweet Potato Tots with Lentils Recipe
Prep time: 20 min
Cook time: PT-497687H42M55S
Total time: 1 h 25 min
Cuisine: American
Ingredients: 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)

Jump to Recipe· 3.9 from 3 reviews

I absolutely love sharing this Homemade Sweet Potato Tots with Lentils Recipe because it brings together comfort, nutrition, and flavor in such an effortless way. Every bite is a perfectly crispy, golden little tot bursting with the natural sweetness of sweet potatoes and the hearty earthiness of red lentils. It’s one of those recipes that feels cozy and wholesome but also fresh and vibrant, making it a favorite in my kitchen for snacks, lunches, or even as a side dish during dinners.

Why You’ll Love This Homemade Sweet Potato Tots with Lentils Recipe

From the moment I first made these tots, I was hooked on the beautiful balance of flavors and textures. The slight sweetness from the roasted sweet potato pairs perfectly with the subtle nuttiness of the lentils, and the gentle spices add just enough warmth without overpowering the natural ingredients. When baked, the tots get this amazing crispy exterior while remaining soft and tender on the inside—creating a snack that feels indulgent but is actually packed with wholesome goodness.

The ease of preparation is something I genuinely appreciate, especially for busy days. The ingredients are straightforward and pantry-friendly, and the process is mostly hands-off once you get the lentils simmering and the sweet potato roasting. I think these tots are perfect for a wide range of occasions—whether you’re prepping something healthy for toddlers, serving an impressive appetizer at a dinner party, or just craving a cozy, satisfying snack. They stand out because they combine wholesome plant-based protein and veggies into something everyone can enjoy, which is truly a win-win in my book.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with a thick, orange mixture that looks slightly chunky and sticky. Streaks created by a metal spoon mixing through the orange paste add texture, showing some rough and mashed parts. The spoon is partly inside the bowl, resting on the right side with some mixture clinging to it. The overall scene is bright and clean with the focus on the textured orange mixture in the glass bowl photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are simple yet essential, each bringing its own unique contribution to the taste, texture, or color of these tots. I love how the sweet potato provides sweetness and creaminess, while the lentils add both body and nutrition, enhanced by aromatic spices and the perfect crunch from panko crumbs.

Sweet Potato: Roasting or microwaving until soft brings out its natural sugars and smooth texture.
Red Split Lentils: Cooked in broth for added flavor, they add a hearty, protein-rich element.

Vegetable Broth: Used to cook lentils and infuse subtle savory notes.
Paprika: Adds warmth and a slight smokiness without heat.
Onion Powder: Gives depth and a touch of sweetness.
Garlic Powder: For a mild, savory undertone that complements the other spices.
Panko Bread Crumbs: Create that coveted crispy exterior; can be swapped for gluten-free crumbs or almond flour.

Olive Oil: Brushed on for browning and crispiness in the oven.
Salt (optional): To enhance all the flavors, but it’s completely optional depending on your taste.

Directions

Step 1: Preheat your oven to 400 degrees F. Carefully pierce the sweet potato with a fork and roast it in the oven for about 45 to 50 minutes, or microwave it for roughly 6 to 10 minutes until it’s soft to the touch. Once tender, let it cool just enough to handle, then peel off the skin and mash the sweet potato in a medium bowl until smooth and creamy.

Step 2: While the sweet potato is roasting, place the red split lentils in a saucepan and cover them with the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the broth is nearly absorbed and the lentils are tender, about 15 minutes. Turn off the heat and let the lentils sit, covered, for an additional 10 minutes to finish cooking and absorb any remaining liquid.

Step 3: Add the cooked lentils to the mashed sweet potato bowl along with paprika, onion powder, garlic powder, panko bread crumbs, and salt if using. Mix everything together using your hands or a spoon until well combined and moldable.

Step 4: Shape the mixture into about 18 small croquettes, each roughly 2 inches long and 1 inch thick. Lay them out evenly on a baking tray lined with parchment paper or a silicone mat. Lightly brush or spray olive oil over the tops of the tots to help them brown beautifully in the oven.

Step 5: Bake the tots at 400 degrees F for 15 to 20 minutes, flipping halfway through so they cook evenly on both sides. They should turn a lovely light golden color and develop a slight crisp on the outside while remaining soft inside.

Servings and Timing

This recipe makes approximately 18 tots, which serves about 6 people if you’re serving three tots per person, though it’s easy to adjust depending on your appetite or occasion. The prep time, including cooking the sweet potato and lentils, is around 50 to 60 minutes, with an additional 15 to 20 minutes needed for baking. Overall, expect to spend about 1 hour and 15 minutes from start to finish. There’s no mandatory resting or cooling time after baking, but I like to let them cool a few minutes before serving so they’re not too hot to enjoy.

How to Serve This Homemade Sweet Potato Tots with Lentils Recipe

A white plate holds about ten golden brown croquettes stacked closely together. Each croquette is oval-shaped with a crunchy, textured surface that shows a slightly darker brown crust on the top side. The croquettes are thick and crispy, with small bits of orange and light beige visible inside, giving a hearty and homemade appearance. The plate rests on a white marbled surface with blurred green herbs and a metal bowl filled with white sauce in the background. photo taken with an iphone --ar 4:5 --v 7

I love serving these tots warm right out of the oven because that’s when their texture is at its absolute best—crispy on the outside and tender inside. They pair beautifully with creamy dips like a garlic aioli, tangy yogurt sauce, or even a fresh guacamole. For a more hearty meal, I like plating them alongside a vibrant salad or some roasted veggies for a colorful, balanced plate.

Garnishing can be so simple but effective: a sprinkle of fresh herbs like parsley or cilantro adds a pop of color and freshness that brightens the whole dish. If I’m serving these at a casual get-together, I’ll arrange them on a wooden board with little bowls of different dipping sauces to invite everyone to dig in and customize their bites. As for drinks, they work well with light white wines like Sauvignon Blanc or even a citrusy sparkling water to complement the natural sweetness. For family dinners or weeknight meals, they’re perfect alongside roasted chicken or as finger food at a holiday party.

I find portion sizes easy to manage—two to three tots per person usually satisfies those smaller appetites or acts as a fun appetizer, while four to five makes a satisfying side or snack. Serving them warm is ideal, but they hold up well at room temperature too, making them great for picnics and packed lunches.

Variations

One of the best things about this Homemade Sweet Potato Tots with Lentils Recipe is how flexible it is. If you want to switch things up, you can experiment with different lentil varieties like green or brown lentils for a bit more bite and earthiness. For those who avoid gluten, swapping out panko for gluten-free breadcrumbs or almond flour works wonderfully without sacrificing texture. I’ve even tried adding a bit of grated cheese or nutritional yeast to the mix for an extra savory kick.

If you want to make a vegan/plant-based version (which this already is!), just ensure any broth you use is vegetable-based. Flavor-wise, you could try adding different spices like cumin, curry powder, or smoked paprika to give the tots a new dimension. Cooking methods can also vary; I’ve gently pan-fried these in a nonstick skillet for a crispier edge on busy days, though baking remains my favorite for fuss-free, even cooking.

Storage and Reheating

Storing Leftovers

Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. I recommend placing a sheet of parchment between layers of tots if stacking them to prevent sticking. Keeping them chilled ensures they maintain their shape and flavor.

Freezing

You can definitely freeze these tots for longer storage—just lay them on a baking sheet in a single layer and freeze until solid, about 1 to 2 hours. Then transfer them into a resealable freezer bag or airtight container. They’ll keep well for up to 2 months frozen. Freezing this way keeps them from sticking together and makes reheating easier.

Reheating

To reheat, I find the best method is to place the tots on a baking sheet at 375 degrees F for 10 to 12 minutes, flipping halfway through, until they’re heated through and crisp again. I avoid microwaving since it tends to soften them and diminish that satisfying crispy texture. Reheating in a skillet on medium heat also works well if you’re short on time and want to restore some crunch quickly.

FAQs

Can I use canned lentils instead of dried lentils?

You can, but I recommend rinsing and draining them well first. Since canned lentils are already cooked, add them directly to the mashed sweet potato mixture without simmering. You might need to adjust the breadcrumbs slightly to get the right consistency because canned lentils are softer and contain more moisture.

Are these tots suitable for baby-led weaning (BLW)?

Yes, definitely! These tots have a soft interior and a manageable size, making them perfect for little hands to pick up and chew safely. Just be sure to watch your baby the first time to ensure the texture suits their chewing abilities.

Can I prepare the mixture ahead of time and bake later?

Absolutely! You can mix everything together and refrigerate the mixture in an airtight container for up to 24 hours. When ready to bake, just form the tots and proceed with baking as usual. This saves prep time on busy days.

What if I don’t have panko breadcrumbs? Any substitutes?

If you don’t have panko, regular breadcrumbs, crushed crackers, or even ground oats can work. Almond flour is a great gluten-free option that also adds a bit of healthy fat and texture, though it will yield a slightly different crust.

Can I bake these tots without oil?

You can skip the oil if you prefer a lower-fat version, but the olive oil helps them develop that golden, crispy exterior. Alternatively, you might spray the baking sheet lightly with oil or use a silicone mat to prevent sticking and help with browning.

Conclusion

I hope you’re as excited as I am for you to try this Homemade Sweet Potato Tots with Lentils Recipe. It’s a joyful blend of flavors and textures that’s easy to make and endlessly versatile. Whether you’re looking for a nutritious snack, a family-friendly meal, or a creative party appetizer, these tots always bring a smile to my table. Give them a whirl and see how quickly they become a beloved staple in your kitchen too!