2 large sweet potatoes
1 small onion, finely chopped
2 cloves of garlic, minced
1/4 cup breadcrumbs (you can use gluten-free breadcrumbs if desired)
2 tablespoons cornstarch or flour (optional, for binding)
1 teaspoon paprika
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper

2 large sweet potatoes 1 small onion, finely chopped 2 cloves of garlic, minced 1/4 cup breadcrumbs (you can use gluten-free breadcrumbs if desired) 2 tablespoons cornstarch or flour (optional, for binding) 1 teaspoon paprika 1/2 teaspoon salt (adjust to taste) 1/4 teaspoon black pepper

Wash and peel the sweet potatoes. Using a box grater or food processor, grate the sweet potatoes into a fine texture. Place the grated sweet potatoes in a large mixing bowl.
Add the finely chopped onion and minced garlic to the bowl with the sweet potatoes.
In a separate small bowl, mix together the breadcrumbs, cornstarch or flour (if using), paprika, salt, and black pepper. This mixture will help bind the tots together.
Add the breadcrumb mixture to the sweet potato mixture in the large bowl. Use your hands or a spoon to thoroughly mix and combine all the ingredients.
Preheat your oven to 425˘XF (220˘XC) and line a baking sheet with parchment paper or lightly grease it with cooking oil to prevent sticking.
Take a portion of the sweet potato mixture and shape it into a small cylindrical tot. Place it on the prepared baking sheet. Repeat with the remaining mixture, leaving some space between each tot.
Once all the tots are formed and placed on the baking sheet, lightly brush them with cooking oil to promote browning and crispiness. Alternatively, you can use a cooking oil spray to evenly coat the tots.
Bake the veggie tots in the preheated oven for about 20-25 minutes, or until they turn golden brown and crispy, flipping them halfway through the baking time for even browning.
Once baked, remove the tots from the oven and let them cool slightly before serving. They will firm up as they cool.