Wash the sweet potatoes and poke holes in them; microwave for 5-7 minutes (until soft in the middle; time can vary by microwave).
Let the sweet potatoes cool to room temperature.
While the sweet potatoes cool, mix the coating ingredients in a bowl (bread crumbs, panko crumbs, cinnamon, salt, pinch of cayenne pepper).
When the sweet potatoes are cool, peel the skin off and place the 2 sweet potatoes into a bowl.
Preheat your oven to 375 degrees Fahrenheit.
Smash the sweet potatoes a little and taste them. Add the cinnamon. Add the sugar (unless they’re already sweet enough for your taste).
Place parchment paper on a cookie sheet.
Roll the sweet potato mixture with your hands into a ball or oval (whatever shape you prefer) then put in bowl with coating mixture and gently coat both sides. Place on the cookie sheet, on top of the parchment paper.
Repeat until all of the sweet potato mixture is used.
Spray the top of each tot with olive oil.
Bake in oven for 20 minutes; then flip and bake another 25 minutes. The tots should be crispy on both sides.
Let cool a little and serve with dip of your choice (I like them dipped in ketchup spiked with a little hot sauce).
