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Crunchy Low FODMAP sweet potato tots piled in a tray with two sauces bowls of Lemon Aioli and Ketchup. Rosemary and Thyme are used as decorative garnish.
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Low FODMAP Sweet Potato Tots with Lemon Aioli - Paleo, Dairy Free, Whole30

These herbed Low FODMAP sweet potato tater tots are oven baked, with a crispy coating of sweet potato chips. With a generous amount of herbs and green onion, this tot is baked with so much savory flavor, and pairs perfectly with the Lemon Aioli. Best served fresh, but can be reheated in the air fryer or oven!
Course Appetizer, Side Dish
Cuisine American
Keyword Added Sugar Free, Appetizer, Dairy Free, Gluten Free, Low FODMAP, Paleo, Plant Based, Refined Sugar Free, Side Dish, Soy Free, Vegan, Whole 30, Yeast Free
Prep Time 30 minutes
Idle Cooking Time 45 minutes
Total Time 1 hour 15 minutes
Servings 35 tater tots

Equipment

  • Stove
  • Medium pot
  • Baking Tray
  • Measuring Cups & Spoons

Ingredients

For the Sweet Potato Tots

  • 3 cups sweet potato chips
  • 2 medium sweet potatos (1-1.25lbs.) peeled and cut into 2" pieces
  • 1/4 cup minced green onion green part only
  • 3 tablespoons almond flour
  • 1 tablespoon tapioca starch/flour
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried thyme

For the Lemon Aioli

  • 1/4 cup Low FODMAP mayonnaise use plant-based if preferred
  • 2 teaspoon garlic-infused olive oil
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon Dijon mustard
  • dash of salt

Instructions

  • Preheat oven to 400°F. Prepare baking sheet with parchment paper.
  • Place cut sweet potatos in a medium to large pot and cover with water. Bring to a boil and cook potatoes for 15-30 minutes, until potatoes are fork tender.
  • While the potatoes cook: 1) Crush the chips: place sweet potato chips in a ziplock bag and use a rolling pin or mallet to crush them into small, even pieces. You can also use a food processor - just be sure not to turn them into a fine powder. Place crushed chips into a shallow bowl along with a spoon and set aside. 2) Make the Lemon Aioli: Combine all aioli ingredients in a small bowl and set aside.
  • Once potatoes are done, drain and place into a large bowl. Add flours and seasoning and mash together with a fork or potato masher until ingredients are evenly distributed.
  • Spoon out 1 to 1.25" balls of sweet potato mixture and drop into crushed chips. Use chip spoon to scoop chips into sweet potato ball, and to roll the ball around until it is completely coated in chips. Place onto baking sheet. Note: Balls will be sticky, but once you roll them in the chips, you can form them roughly into shape. Repeat until you are out of the sweet potato mixture.
  • Bake in the oven for 15 minutes, flipping halfway through. Once done, allow to cool slightly and then serve immediately with Lemon Aioli & Ketchup if preffered.

Notes

  1. If using store-bought garlic-infused oil that is not certified FODMAP-friendly, make sure to use a brand that doesn’t list “garlic oil,” “garlic essential oil,” “garlic essence,” “garlic flavoring,” “natural roasted garlic flavor,” or anything similar in the ingredients list. There’s no way to know whether these ingredients are low FODMAP. More on that in this article on FODMAP Everyday.
  2. Sweet potato is Low FODMAP in 1/2 cup servings.