Preheat oven to 425 degrees. Place riced veggies bag unopened in the microwave and cook on high for 5 minutes. Carefully pour into a medium-sized bowl, and let cool to the touch.
Add the flour, onion powder, garlic powder, ground cumin, chipotle powder, salt, and pepper into the bowl. Stir to combine.
Using a one tablespoon sized scoop, scoop out the tots onto a parchment lined baking sheet. Press the mixture into the scoop to form a ball. Spray with cooking spray. Sprinkle parmesan on top. Bake for 20 minutes until golden brown. Garnish with parsley, optional.
Notes
You can add any spice combination that you like.
These can be frozen, read my storage tips above.
If you want to use fresh sweet potatoes do not cook all the way tender, par cook so there is a little crispness left in the potato.
To use real sweet potatoes just run them through a ricer too get the texture you want, or you can also grate them as well for a different texture.
We like to sprinkle some parmesan on top of these for extra flavor, highly recommended.