Bring a large pot of water to a boil. Carefully add the whole sweet potatoes and parboil them for 18 to 20 minutes, until a fork goes into the middle but they are still firm.

Drain the potatoes and run cold water over them to stop the cooking, then let them cool completely. Peel off the skins with your fingers or a spoon; they slip off easily.

Once the potatoes are cool, heat the oven to 425°F. Line two baking sheets with silicone baking mats or well-greased parchment paper.

Grate the sweet potatoes on the large side of a box grater into a large bowl.

Add the smoked paprika, garlic powder, onion powder, cornstarch, sea salt and 1 tablespoon of the oil. Stir with a spatula until everything is evenly combined. The mixture should be soft enough to squeeze together.

Press the mixture into a tablespoon measure for a heaping tablespoon per tot, then shape it with your hands: hold both ends between your index finger and thumb and roll the center into a little tot. Set the tots on the lined sheets and repeat with the rest of the mixture.

Brush the tots with the remaining 1 teaspoon of oil.

Bake the tots for 20 minutes, flip them, then bake for another 20 minutes, until crispy and golden brown. Let them cool slightly before serving.