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Sweet Potato Lentil Tots

Sweet potato lentil tots bake until golden outside and firm in the center, with a tender, savory lentil and Parmesan filling. Roasting the sweet potato first adds a naturally sweet base to these oven-baked bites.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Chilling and resting time 20 minutes
Total Time 2 hours 5 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sweet potato large, about 12 ounces
  • 1 can (15 oz) lentils drained, rinsed, and patted dry
  • 0.5 cup panko breadcrumbs
  • 0.25 cup Parmesan cheese grated
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 egg large, lightly beaten
  • 1 tbsp olive oil

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with foil.
  3. Roast the sweet potato until very tender when pierced with a knife, 45 to 60 minutes.
  4. Let the sweet potato cool until easy to handle.
  5. Peel the sweet potato and mash 1 cup of the flesh in a medium bowl.
  6. Heat the oven to 425°F.
  7. Add the lentils, panko, Parmesan, garlic powder, salt, pepper, and egg to the bowl.
  8. Stir until combined.
  9. Refrigerate the mixture for 15 minutes.
  10. Line the baking sheet with parchment paper.
  11. Shape the mixture into about 24 tots, each about 1 1/2 inches long.
  12. Arrange the tots on the baking sheet.
  13. Brush the tots all over with olive oil.
  14. Bake for 20 to 25 minutes, turning them halfway through, until golden and firm in the center; the centers should reach 160°F.
  15. Let the tots rest on the baking sheet for 5 minutes before serving.

Notes

For the best texture, pat the lentils dry before mixing. Refrigerate leftovers for up to 4 days; the tots can be frozen. For a gluten-free option, use gluten-free panko breadcrumbs.