Easy Sweet Potato Lentil Tots
Recipe ByAshley |
UpdatedJuly 15, 2026 |
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Hey friends! Ashley here. I am so excited about these sweet potato lentil tots because they are truly one of those recipes that checks every single box. They’re vegan, packed with fiber and protein, completely toddler-friendly, and baked — not fried — so I feel great about serving them to my family. And y’all, the best part? You can make a big batch on the weekend and have a freezer full of ready-to-go snacks and sides for weeks. My babies absolutely love these, and I think yours will too. This one is a total keeper!
Why You’ll Love This Sweet Potato Lentil Tots
- Vegan and gluten-free adaptable: naturally plant-based; swap panko for almond flour or GF breadcrumbs.
- BLW and toddler perfect: soft inside, slightly crispy outside — just right for little hands and developing chewers.
- Loaded with nutrition: sweet potatoes bring vitamin A and natural sweetness; red lentils add protein and iron.
- Freezer-friendly: make a big batch, freeze individually, and reheat straight from frozen whenever you need them.
- Works as a snack or a side: serve solo for snack time or alongside any protein for a complete meal.
These are imperfectly perfect — they’re a little rustic and homemade looking, and that’s exactly what makes them so charming. Future-you will be so glad you made a double batch!
What Goes Into These Sweet Potato Lentil Tots
Just a handful of wholesome ingredients makes these sweet potato lentil tots — and most of them are pantry staples:
Sweet potato — one medium sweet potato, baked or microwaved until tender, then mashed until smooth. The natural sweetness makes these a total hit with babies and toddlers. Baking the potato in the oven gives the best flavor, but microwaving for 6–10 minutes works perfectly on a busy day!
Red split lentils — cooked in vegetable broth until soft and fluffy. Red lentils break down beautifully as they cook, creating the perfect texture to hold the tots together. They’re also an incredible source of plant-based protein and iron — such a nutrition win!
Panko breadcrumbs — these help the mixture hold its shape and give the outside a lightly crispy texture that is absolutely irresistible. For a gluten-free version, use certified GF breadcrumbs or almond flour — both work beautifully!
The spice blend — paprika, onion powder, and garlic powder add a warm, savory flavor that balances the natural sweetness of the potato. These are very mild spices that work wonderfully for babies and toddlers — feel free to add a little more for older family members!
Let’s Bake!
- Step 1: Preheat oven to 400°F. Pierce sweet potato with a fork and bake 45–50 minutes, or microwave 6–10 minutes until soft. Let cool, peel, and mash until smooth.
- Step 2: Cook red lentils: add to a saucepan with vegetable broth, bring to a boil, then reduce heat and simmer covered 15 minutes until liquid is almost absorbed. Let rest 10 minutes.
- Step 3: Combine mashed sweet potato, cooked lentils, paprika, onion powder, garlic powder, panko, and optional salt in a bowl. Mix well.
- Step 4: Form mixture into approximately 18 small croquettes, about 2 inches long and 1 inch thick. Place on a parchment-lined baking sheet.
- Step 5: Brush or spray lightly with olive oil over the tops.
- Step 6: Bake at 400°F for 15–20 minutes, flipping halfway through, until golden and slightly crispy. Cool slightly before serving.
Ashley’s Pro-Tips
Don’t worry if the mix feels soft — the tots firm up as they bake and cool. Trust the process and resist the urge to add more breadcrumbs right away!
Parchment paper is non-negotiable — these will stick to a bare pan. Always line your baking sheet for easy removal.
Skip the salt for babies — the recipe is delicious without it for little ones, and you can season adult portions separately at the table.
Freeze a double batch — lay extras on a sheet pan to freeze solid, then bag them. Reheat straight from frozen at 375°F for 10 minutes — genius meal prep!
Storage & Pairing
Fridge: Store in an airtight container for up to 4 days. Reheat in a pan or toaster oven to restore crispiness.
Freezer: Freeze individually on a sheet pan, then transfer to a freezer bag. Keeps for up to 3 months. Reheat from frozen at 375°F for 10–12 minutes.
Serve with: Plain Greek yogurt as a dip, applesauce, hummus, or alongside scrambled eggs and fruit for a complete toddler meal.
A Little Joy on Top
If you love toddler-friendly recipes packed with nutrients, you have to try my Easy Sweet Potato Waffles — blended up in 15 minutes and absolutely loaded with hidden goodness!
My Easy Lentil Veggie Cups are another brilliant high-protein, picky-eater-approved option that makes mealtime so much easier.
And for a naturally sweet treat that’s perfect alongside snack time, my Easy Slow Cooker Apple Butter is wonderful as a dip for tots and fritters alike!
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Easy Sweet Potato Lentil Tots Recipe
Ingredients
Method
- Preheat oven to 400°F. Pierce sweet potato with a fork and bake 45–50 minutes, or microwave 6–10 minutes until soft. Let cool, peel, and mash until smooth.
- Cook lentils: add to a saucepan with vegetable broth and bring to a boil. Reduce heat, cover, and simmer 15 minutes until liquid is almost absorbed. Remove from heat and rest, covered, for 10 minutes.
- Combine mashed sweet potato, cooked lentils, paprika, onion powder, garlic powder, panko, and optional salt in a bowl. Mix well with hands or a spoon.
- Form into approximately 18 small croquettes, about 2 inches long and 1 inch thick. Place on a parchment-lined baking sheet.
- Brush or spray lightly with olive oil over the tops.
- Bake at 400°F for 15–20 minutes, flipping halfway through, until golden and slightly crispy on the outside. Cool slightly before serving.
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Meet Ashleybakeseasy
Welcome to Ashley Bakes Easy! I’m Ashley, a home cook and mother who believes that delicious food doesn’t have to be complicated. My journey in the kitchen started with a simple goal: create meals that my whole family would love, we could afford on a single income, and create recipes tailored for our special needs son Winston.
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Hello Form Ashleybakeseasy
Welcome to Ashley Bakes Easy! I’m Ashley, a home cook and mother who believes that delicious food doesn’t have to be complicated. My journey in the kitchen started with a simple goal: create meals that my whole family would love, we could afford on a single income, and create recipes tailored for our special needs son Winston.
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