Ingredient

• 1 large (16-ounce) sweet potato, halved lengthwise
• 1 tablespoon cornstarch
• 1 teaspoon kosher salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1 tablespoon canola oil, plus more for frying
• Flaky sea salt, for serving

Direction

1. Bring a large pot of water to a boil over high. Add sweet potato halves to boiling water and cook until sweet potato is tender on just the outside layer and the inside is still very firm, about 12 minutes. Remove from heat and transfer to a bowl of ice water to cool, about 5 minutes.
2. When sweet potatoes are cool enough to handle, pat dry and remove skin. Using the largest holes of a box grater, grate sweet potatoes and transfer to a large bowl (you should have about 3 cups grated sweet potato). Stir in cornstarch, salt, paprika, garlic powder, pepper, cumin, and 1 tablespoon oil until just combined. Divide mixture into 16 balls each measuring about 2 tablespoons, and form each ball into a small log. Transfer to a parchment paper-lined baking sheet, and freeze until firm, about 30 minutes.
3. Fill a large Dutch oven with oil to a depth of 2 inches, and heat over medium-high until a thermometer registers 325°F. Working in 4 batches, fry tater tots until golden brown and crispy, turning occasionally, 4 to 5 minutes. Transfer to a paper towel-lined plate. Repeat process 3 times with remaining tater tots. Sprinkle with flaky sea salt before serving.