Friday, June 6, 2014

Sweet Potato Tots (AIP)

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Isn't it amazing when you find a restaurant that will cater to your complicated requests? There's a lovely little restaurant just down the street from my house that serves local grass-fed beef, pork, and lamb that is great with that. My toddler asks to go there just for their "sweet-ta-tato-tots." Rightfully so, because they are amazing. This recipe came about when my toddler asked for "sweet-ta-tato-tots" and the restaurant was closed. These we're a delicious little treat, and were extremely easy to put together. The best part: they're AIP friendly.
They also only require 4 ingredients, which is pretty neat in my book. I've been using my grill since I got in on Christmas (yes, in the snow), but these would make a great side to grilled chicken or burgers! Let me know how you use them in your meal planning.

1. Preheat oven to 375. 

2. Peel and chop sweet potato into 1/2" cubes.  Toss with 1.5 tablespoons of fat of choice. You'll only need 3 cups (uncooked, they will shrink) of the cubes for your recipes. 

3. Bake for 25-30 minutes, or until fork tender.

4. Remove from oven, and place in a large mixing bowl. Allow them to cool for 10 minutes before adding additional ingredients. 

5. Once they have cooled for 10 minutes, begin mashing them. Mash until there are no whole cubes remaining. 

6. Add tapioca, and use a fork to incorporate it completely. 

7. Form small 1-1.5 tablespoon balls with the mixture. Roll in shredded coconut and set aside. 

8. Heat 2 tablespoons of oil on medium-high heat. Once oil is thoroughly heated, add the 'tots. 

9. Cook for 5-6 minutes on each side, or until they are golden brown and crispy.

10. Remove from skillet and allow to cool for at least 5 minutes.

Serves 4



  1. Brilliant! My kids will be singing my {read: your} praises when I make these :)

    1. Yay! I hope they enjoyed them. It's a fun thing to eat!

  2. Can I replace coconut flour for the tapioca flour? And if so, can what would be the ratio?

    1. Hi Christy,

      I don't really tolerate shredded coconut or coconut flour, so I haven't done much experimenting with either. Sorry, I'm of no help there. I do know that tapioca and arrowroot and pretty interchangeable though! Please let me know if you do try to sub the coconut though; I'd like to know how it turns out so that I can make a not in the recipe.


  3. I made these the other night and they were a big hit with both my toddler and my husband (so that's a win in my book!) I thought it was brilliant to use the shredded coconut to imitate the crunchy outside of traditional tots. Thanks for another great recipe, we've been enjoying many from your site!

    1. Thank you for your kind words, and taking the time to look around my blog! I am so happy that you and your family enjoyed the recipe. I know how hard it can be to satisfy and toddler, so that's a huge compliment for me. :D

  4. I would love to try these but not crazy about frying. Have you tried baking them, just curious.


All recipes are original creations by Tyler Peacock (The Primitive Homemaker), unless otherwise noted. If you wish to use a recipe on your own recipe or blog, please provide your readers with the link to my original recipe.