Parmesan Sweet Potato Tots with Buttermilk Chive Dressing



So I can either sound very gullible or very enlightening, but I just learned that sweet potatoes and yams are the same thing!  The U.S. government has perpetuated this error by mislabeling, and all this time we thought we were making a choice on two different vegetables.  You can see how we’ve all been so confused! Or maybe I was just late to the party…

When most of us think of sweet potatoes, we reference the orange variety. However, the majority of sweet potatoes found in grocery stores are pale and almost yellow in color. Since we’ve been calling the orange type of sweet potatoes “yams” since colonial times, the name caught on to reference that specific variety. It’s like when your teacher misreads your name for attendance, and the whole class thinks you’re Sam Weiners instead of Sam Weyner for the end of time. Poor Sam Weiners. 
Anyway, true yams are starchy tubers that have an almost black bark-like skin and white, purple or reddish flesh, found in Africa and Asia. That’s quite different from those canned yams you buy for Thanksgiving! 
Did you know that there are 16 varieties of sweet potatoes? The pale type you see in most grocery stores are called Hannahs, and the orange type that we mistake for yams are actually Beauregard sweet potatoes. There’s also Garnets that have a pumpkin-like taste, and Covingtons that are more widely found in the South. 


I tried Hannahs for these Parmesan Sweet Potato Tots, and they were delicious!



Parmesan Sweet Potato Tots with Buttermilk Chive Dressing

Prep Time: 30 minutes    Cook Time: 20 minutes

For the Tots: 
  • 2 large sweet potatoes, skin-on
  • 2 tbsp butter
  • 1 small onion, diced
  • 3 tbsp flour
  • 1/3 cup parmesan cheese
  • Salt
  • Pepper
For the Buttermilk Chive Dressing
  • 1/4 cup plus 4 tbsp mayo
  • 1/4 cup plus 4 tbsp sour cream
  • 3 tbsp buttermilk, plus extra
  • 1/2 tbsp lemon juice
  • 1/2 tbsp olive oil
  • 1 tbsp minced fresh chives
  • Salt
  • Ground black pepper
For the Tots:
1. Boil a pot of salted water
2. Add sweet potatoes, boil 15 minutes or until tender if pierced with a fork
3. Drain, set aside
4. Meanwhile, melt butter in a pan
5. Add onions
6. Cook until soft and golden brown, about 10-15 minutes
7. When the potatoes are cool enough to handle, shred potatoes into a large bowl
8. Stir in onions, cheese, flour, salt, and pepper
9. Form the potato mixture into small logs
10. Place tots on a greased baking sheet
11. Bake at 400 for 20-25 minutes, until golden brown and crispy
12. Meanwhile, make the dressing
For the Dressing:
1. Add all ingredients to a blender
2. Puree for about 10 minutes
3. Add additional buttermilk for desired consistency
4. Enjoy with Parmesan Sweet Potato Tots!
I know that the Buttermilk Chive dressing displays awkward measurements. I usually double that for a full batch of dressing, but since I only really wanted it for the tots, I cut it down. You can make the entire amount if you have the hankering for Buttermilk Chive dressing all week long.  Just double everything, and you’ll be set!


alliebiopic 2Allie Bowl is a hiking food blogger who lives in Los Angeles. Allie currently balances working in film and television, with her second passion of cooking and photographing for Despite constantly being on the go, Allie finds peace in her dog Abby who is her biggest fan (and taste tester).

Blog: TheCookingBowl


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Erin Kennedy and I’m the Founder and Creative Director. I love food, cooking and learning tips in the kitchen and of course, eating. Sharing all this food love is a passion of mine.


  1. So, you leave the skins on while shredding?

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