Air-Fried Sweet Potato Tots with Tangy Mustard Sauce

At this point, sweet potatoes are a staple for me! They are a great source of antioxidants, fiber, and vitamin A! Vitamin A helps to protect your eyesight, keep your bones strong, supports a healthy immune system, and more!

Sometimes I like making my sweet potatoes with brown sugar and cinnamon but other times, I crave a savory sweet potato dish. My mom used to make sweet potatoes with cumin seasoning all of the time when I was growing up and I can’t describe the flavor, but it makes the perfect savory sweet potato.

These sweet potato tots are great on their own or dipped in ketchup, but in my opinion, the mustard sauce takes the cake! If you don’t have whole grain mustard, just add in an extra teaspoon of dijon.

I used chickpea flour in this recipe, but you can use all-purpose flour as well! I found my chickpea flour at Harris Teeter- it was on sale for $3.50 which is a great deal. Chickpea flour is great to use in savory dishes- I haven’t tried baking sweets with it yet, but it’s definitely in my future plans.

I hope you enjoy these sweet potato tots just as much as I did! On the days where you have a little bit of extra time to spend in the kitchen, they are definitely worth it.

Air-Fried Sweet Potato Tots with Tangy Mustard Sauce

These sweet potato tots might take a little bit longer to make, but they are WORTH the wait. Don't let the long instruction list intimidate you- they are actually very simple to make!
Prep Time45 minutes
Cook Time20 minutes
Servings: 2


  • Air fryer
  • Grater


Sweet Potato Tots

  • 3 Small sweet potatoes Or 2 medium sweet potatoes
  • 2.5 tbsp Chickpea flour You can sub for all purpose flour
  • 1/4 tsp Salt
  • 1/4 tsp Cumin
  • 1/4 tsp Garlic powder
  • 1/8 tsp Black pepper
  • 1/2 tbsp Olive oil

Tangy Mustard Sauce

  • 1 tbsp Mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp Whole grain mustard
  • 1/4 tsp Lemon juice


Sweet Potato Tots

  • Fill a medium pot with water and put it on the stovetop to boil. While waiting for the water to boil, use a potato peeler to peel the skin off of the potatoes.
  • Once the water is at a boil, place the sweet potatoes into the pot for 12 minutes.
  • When the sweet potatoes are done boiling, sit them out to cool for about 10 minutes.
  • Once the sweet potatoes are cooled off, use an extra coarse hand grater or box grater to grate them. I'd recommend putting a paper towel over a large plate because it will help to soak up extra moisture after all of the sweet potatoes are grated.
  • Once you're finished grating, spread out the shredded sweet potatoes and then place another paper towel on top. Press down, and then let it sit for about 5 minutes to soak up the extra moisture.
  • Meanwhile, combine the chickpea flour, salt, cumin, garlic powder, and black pepper into a large bowl. Then add in the grated sweet potatoes and use your hands to mix until fully combined.
  • Once the sweet potatoes are combined with the flour and spices, add in the olive oil and mix until combined.
  • Next, preheat your air fryer to 375 F.
  • Form the mixture into tots- mine made 25!
  • Put half the batch into the air fryer and cook for 8 minutes, shaking the basket halfway through. When they are finished cooking, remove and cook the second batch.

Tangy Mustard Sauce

  • Combine the mayonnaise, dijon mustard, whole grain mustard into a small bowl and stir until thoroughly combined.

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Anna Duke