Sweet Potato Tots with Carrot

2 Start by boiling or steaming the sweet potato and carrot until tender. I love the steaming method because it retains most of the nutrients.
3 If baking, preheat your oven to 400°F and line a baking sheet with parchment paper. For air frying, you can set aside and preheat later to 380°F.
4 Once your veggies are fork tender and soft, mash them together in a bowl and add the breadcrumbs, egg, parmesan cheese, garlic powder, sweet paprika, freshly ground black pepper and salt if using.
5 Use your hands or a small cookie scoop to shape the mixture into bite-sized tots or cylindrical shapes. The batter may be sticky so I recommend coating the palms of your hands with some oil. If you want the tots to be extra crispy, once shaped you can roll each tot in extra breadcrumbs.
6 For baking, place the tots on the prepared sheet, brush or lightly with olive oil (I like to use avocado oil and sometimes coconut oil), and bake for 20-25 minutes, flipping halfway through until golden. If air frying, cook for 10-15 minutes until crispy, shaking the basket halfway through.
7 Let them cool before serving. My 2 year old daughter loves these with a side of ketchup.