Baked Spicy Sweet Potato Tots with Chipotle Aioli

I feel like I’ve been away for so long! When I go too long without posting, I get kind of anxious; I may have a problem. πŸ˜‰ Now, I’m back for just a bit and then I’ll be off again. This month has been a roller coaster, and at the moment I’m in a low spot, unfortunately. Hopefully, things will soon look up, but if they don’t I’ll try my best to stay positive. Amongst the stress of deadlines and not having any time this April, I’ve learned that my remaining Grandparent has lung cancer. My grandmother has been a life-long smoker, so it’s no surprise; but it still isn’t something that you want to hear about your family member. Thankfully, she’ll be moving in with my parents and seeing the better doctors and specialists that Southern California has to offer; not to mention, I’ll be able to make her vegan food all of the time! (Yes, she is actually interested in vegan food!) So, here’s to hoping for the best.

Usually, I wouldn’t get very personal on my blog about this kind of thing, but it is weighing heavily on my mind. If you read all that, then thank you for listening! Now, I’m not sure how to transition from talking about family members with cancer to sweet potato dishes, so I’m not even going to try. I’ll just tell you that this idea has been brewing in my head for a couple of weeks and I have the stash of sweet potatoes to prove it.

Also, I got my Spiralizer in the mail a yesterday and had to use it IMMEDIATELY, even though what came of the sweet potato ringlets could have been done with another kitchen tool, I still had a blast using it. Another new “tool” that I used with this recipe is a homemade light box. I saw that Carrie on Vegan was making her own from Oh She Glow’s tutorial, and thought that I’d give it a try. How could I be mad at getting “good” photos at night, too? Let me know what you think about the photos, orange is a hard color to really get right for food and I’m still not used to editing the colors this way; but I think they turned out alright. πŸ™‚

Now onto the recipe..

These sweet potato tots are baked instead of fried, and filled with tons of Vitamin A; pair it with a chipotle sun-dried tomato aioli and you've got a winning combination!
Servings 4
Author Jackie of Vegan Yack Attack


  • 2 Large Sweet Potatoes
  • 2 Tbsp . Coconut Oil Melted
  • 1/2 tsp . Cayenne Pepper
  • 1/2 tsp . Ground Cinnamon
  • 1 tsp . Sea Salt
  • 2/3 Cup Warm Water
  • 2 Tbsp . Ground Flaxseed
  • 3 Tbsp . Unbleached All-Purpose Flour
  • 1/3 Cup Vegan Mayo
  • 1/3 Cup Raw Almonds Soaked for 30 min.
  • 1/4 Cup Oil-free Sun-dried Tomatoes Soaked in warm water for 30 min.
  • 1/3 Cup Tomato Soaking Water
  • 2 Tbsp . Maple Syrup
  • 1/2 tsp . Salt
  • 1/2 tsp . Crushed Chipotle Pepper


  1. Preheat the oven to 350Β°F. Using a mandolin, spiralizer or just a knife, chop/slice/etc. the sweet potato into thin strips that are all consistent in size.
  2. In a large bowl, toss the sweet potato, coconut oil, cayenne, cinnamon and salt together until evenly coated. Spread the mixture out on a baking sheet and bake for 15 minutes or until very tender (but not really mushy).
  3. While that is baking, stir together the flaxseed and warm water until it creates a gel-like substance. Once the timer goes off, take the sheet out and dice the baked sweet potato shreds.
  4. Using the same large bowl, stir together the sweet potatoes, flaxseed mixture and flour. Start shaping 1 tbsp.-sized tater tots, then place them onto a baking sheet about an inch apart.
  5. Bake for 10 minutes, then turn over and bake for an additional 10-15 minutes.
  6. In a blender, puree the mayo, almonds, sun-dried tomatoes, water, maple syrup, salt and crushed chipotle together until smooth.
  7. Season the aioli with salt and pepper to your liking. Serve with warmed tater tots!

This combination is insanely good, I even talked my dad into trying some out after he had told me “I don’t like sweet vegetables”. Guess what? After he was done chewing he followed up with a, “this may be one of your best dishes yet!”. Take that with a grain of salt though, he doesn’t try that many of my recipes out. Regardless, this stuff is good and would be a great side dish at any BBQ or get-together!

30 Comments on “Baked Spicy Sweet Potato Tots with Chipotle Aioli

  1. I’m still waiting for my spiral slicer to arrive… any day now, I hope! I’m not crazy about chipotle but I can think of LOTS of other ways to enjoy these tots. They look great!

  2. The food looks great! One of these days I’d like to gt around to putting together a lightbox too! Sorry to hear about your Grandma. Keep your chin up! πŸ™‚

  3. Wow, so beautiful and so healthful. I love the color and texture and now I’m craving something wonderfully crunchy and crispy πŸ˜‰ I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. As always, it’s a pleasure to be following your creations…

  4. These look absolutely fantastic! I’m genuinely excited to make them. I’m not vegan myself, but I love to have a number of tasty vegan recipes in my arsenal for friends who are, so thank you for the most excellent inspiration. Now to hunt down one of those nifty spiralizers to make an unholy mess–I mean, experiment solemnly with.

    I’m so sorry to hear about your nana. Cheery thoughts are being beamed in your (and her) direction.

    • Thank you for the kind words, Carrie, and for posting about your light box; or else I would have never made mine! πŸ™‚

    • Michelle, I’m trying not to play favorites; but, you are my favorite reader and recipe maker! πŸ™‚ I’m so glad that you liked it and I hope that you’re having a great weekend.

      • Lol its funny I see a recipe that looks good and need to try it. .

    • If you add a little more water or lemon juice, you could use it as a dressing or pasta sauce, even. Yum!

  5. I love everything about this recipe. Potatoes! Mayo! Peppers! It also reminds me that I need to bust out my spiral slicer more often — what an underrated kitchen gadget!

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  8. In regards to Your Grandmother, have you ever heard of the book titled ” Healing the Gerson Way”. It is a lot of juicing fresh fruits and vegetables and a certain vitamin and mineral regimen that has excellent results on healing terminal illnesses. It certainly would be worth a try. You can also stream the documentary ” The Gerson Miracle”, from Netflix. There are many people on the documentary who changed their terminal health around through this special regimen. Feeding her vegan is certainly a great thing to do. I hope you will check out the above information and please let me know if you do, how it goes for you’s. Well Wishes for both of You coming your way. Peace, Love, and Hugs, Brenda

  9. What kind of spiralizer is that? i want one, but want to make sure i get a good one.

  10. I am making these right now! They smell amazing. I got the link from the Kind Life (:
    Instead of an aioli (since I don’t have any mayo!) I made a sunflower crema with sunflower seeds, water, cucumber, tomato, onion, and spices in the vitamix! I also used ground chia seeds since I didn’t have flax. Cannot wait to dig in!

      • Did you take one? I would love it if you shared it with me on my facebook page! I’m glad that you liked it! πŸ™‚

  11. These look heavenly! Have you tried using a flour substitute such as almond or coconut?

    • I have not, but those both seem like viable substitutes. If you do use them, you might need to use a little more than the recipe suggests. Good luck!

  12. I’m going to make these for next Saturday’s family barbecue. The boyfriend and I are the vegans, and we always bring plenty of food, because everyone can eat ‘our’ food, while the reverse is not true. I will, however, use a gluten free substitute for the flour, and delicious New Mexico chile in place of cayenne. I like cayenne, but it’s more heat than flavor. NM chile is just the opposite; much more flavor than heat. Health and peace.

  13. Hi! These look amazing but I have a question… I’m assuming that the flax and water can be substituted with Ener-G egg replacer? Is this true??? I don’t have any flax and tonight is Girl’s Wine Night In at my house and I wanted to make these for the girls!!!

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