Lavinia is a hardcore Revver in Cambridge. Her recipes and food photography can’t be missed - read the on the revBRIDGE blog and follow her on Instagram at @lavi.fitmum

Kid-friendly + delish.

Broccoli & Sweet Potato Tots

Inspired by: Lacey Baier
Recipe type: Clean, Side, Kid-Friendly, Healthy, Vegetarian


Serves: 30 tots

5 cups raw broccoli florets (approx. 2 med. heads)
1 medium sweet potato peeled and quartered (substatute with 2 med. red potatoes)
1 large egg (or 1 egg white )
½ cup grated parmesan (optional)
2 tbsp. italian parsley (optional)
¼ cup yellow onion, finely diced
¼ tsp. kosher salt
¼ tsp. garlic powder
⅛ tsp. black pepper
Greek yogurt for dipping (optional)


Preheat oven to 400 degrees F then line a rimmed baking sheet with tinfoil or parchment paper and set aside.

Before steaming the broccoli break them down into florets. To do this pull the florets apart using your hands or knife and discard the stem.

Add the broccoli florets and sweet potato into a steamer basket and steam until fully tender. This should take about 8 to 10 minutes. Once tender, remove from heat and allow to cool.

Chop the broccoli and potatoes very finely (very important!). You’ll need 2 cups chopped broccoli and 1 cup chopped potato.

In a large mixing bowl, combine the chopped broccoli, chopped potato, egg, parmesan cheese, parsley, yellow onion, salt, garlic powder, and pepper and mix well.

Scoop about 1½ tablespoons of the mixture and gently press between your hands into a firm ball, then shape into a tater-tot shape by squeezing your hand.

Place the tots onto the prepared baking sheet, slightly separated, on the prepared baking sheet. Repeat with the remaining mixture.

Place in the oven and bake for 18 to 24 minutes or until they are golden brown and crispy on both sides. Turn them half way through so they can get evenly brown.

Remove from oven and enjoy by themselves or with a dipping sauce of your choice.