Cook the sweet potatoes. Pierce each sweet potato a few times with a fork. Microwave until tender (8–12 minutes, turning once) or bake at 400°F (205°C) for 45–60 minutes. They should be very soft.

Cool and peel. Let the sweet potatoes cool until you can handle them. Peel off the skins and discard. Transfer the flesh to a mixing bowl.

Mash and dry out excess moisture. Mash the sweet potato until mostly smooth with a few small bits. If it’s very wet, spread it on a plate and let it steam off for 5–10 minutes. You want it warm, not hot, and not soupy.

Mix the base. Add egg (or flax egg), cornstarch, panko, Parmesan (if using), garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until a soft dough forms. It should hold together when pressed. If too sticky, add a bit more panko; if too dry, add a teaspoon of water.

Preheat the air fryer. Set to 390°F (200°C) for at least 3 minutes. Lightly oil the basket or use a perforated parchment liner.

Shape the tots. Scoop about 1 tablespoon of mixture. Roll into a small log, then gently press the ends to form classic tot shapes, about 1 inch long. Repeat with the remaining mixture. You should get about 28–34 tots.

Lightly oil and arrange. Brush or spray the tots with a thin coat of oil. Arrange in a single layer in the basket, leaving a bit of space so air can circulate. Work in batches if needed.

Air fry until crispy. Cook for 8–10 minutes, turning halfway, until the edges are deep golden and crisp. If your air fryer runs hot, start checking at 7 minutes. For extra crunch, cook 1–2 minutes more.

Season and serve. Immediately sprinkle with a pinch of salt. Serve hot with your favorite dips.