Easy Baked Sweet Potato Tater Tots

Preheat oven to 425 degrees. You want the oven nice and hot! Line a baking sheet with parchment paper or grease with oil.In a large mixing bowl, add the drained and rinsed beans -- rinsing them in hot water helps to soften them for mashing. Mash the beans until they are all smashed. You can use a fork or even better, a mini potato masher or avocado masher.Mash in the nutritional yeast, paprika or cinnamon, maple syrup and tamari. Then fold in the shredded sweet potato and lightly mash everything together.Using your hands, roll a walnut sized amount of the mixture into a tater tot shape. You can make these a bit smaller or larger to your preference, but the larger they are the longer they take to bake.Repeat until all the tots are formed. Brush the tops of the tots with EVOO or coconut oil. This is optional though. No oil is needed, the oil just adds a bit of extra crispness and flavor.Bake the tots at 425 for 20 minutes or until the edges tart to brown. Cool a few minutes before serving, but serve these warm. Store leftovers in a sealed bag in the fridge or freezer -- and yes they rheat in the oven very well for make-ahead tots!Preheat oven to 425 degrees. You want the oven nice and hot! Line a baking sheet with parchment paper or grease with oil.In a large mixing bowl, add the drained and rinsed beans -- rinsing them in hot water helps to soften them for mashing. Mash the beans until they are all smashed. You can use a fork or even better, a mini potato masher or avocado masher.Mash in the nutritional yeast, paprika or cinnamon, maple syrup and tamari. Then fold in the shredded sweet potato and lightly mash everything together.Using your hands, roll a walnut sized amount of the mixture into a tater tot shape. You can make these a bit smaller or larger to your preference, but the larger they are the longer they take to bake.Repeat until all the tots are formed. Brush the tops of the tots with EVOO or coconut oil. This is optional though. No oil is needed, the oil just adds a bit of extra crispness and flavor.Bake the tots at 425 for 20 minutes or until the edges tart to brown. Cool a few minutes before serving, but serve these warm. Store leftovers in a sealed bag in the fridge or freezer -- and yes they rheat in the oven very well for make-ahead tots!