4 medium sweet potatoes

1 cup grated parmesan cheese

Kosher salt and black pepper, to taste

1 clove garlic, grated

2 cups panko bread crumbs

2 teaspoons chipotle or regular chili powder

Extra virgin olive oil, for brushing

4 tablespoons salted butter

2 tablespoons fresh thyme leaves

1 tablespoon chopped fresh parsley

2 teaspoons chopped fresh sage

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Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Peel and boil sweet potatoes until just tender, about 15 minutes. Drain and cool slightly.
Grate sweet potatoes into a large bowl. Stir in parmesan, garlic, salt, and pepper until combined.
Shape mixture into small tater tot-sized logs.
Mix panko bread crumbs with chili powder in a shallow bowl and roll each tot to coat.
Arrange tots on the baking sheet and lightly brush with olive oil.
Bake 20–25 minutes, flipping halfway, until golden and crisp.
Melt butter in a small saucepan with thyme, parsley, and sage. Drizzle herb butter over tots before serving.

Use smoked paprika instead of chili powder for a milder smoky flavor.

Swap parmesan with sharp cheddar for a different cheesy twist.

Add finely chopped spinach or kale for extra veggies.

Use Japanese sweet potatoes for a nuttier flavor.

Serve with dipping sauces like garlic aioli, spicy ketchup, or ranch.