Preheat oven to 400F. Using a fork, poke holes around the sweet potatoes. Place directly on the rack and bake for 50 minutes.
In a food processor, turn the chips into very fine crumbs. (I used sweet potato tortilla chips)
Peel off the skin and mash with the melted butter and parmesan cheese. Add salt and pepper to taste (Optional).
Wipe down your baking sheet with a paper towel and cooking oil.
Roll a tablespoon of the mixture into a ball. Roll the ball into the chip crumbs completely covering it.
Evenly space out the tots on your baking sheet and bake for 15 minutes. Flip over and bake an additional 15 minutes. If it's not crispy enough, you can broil on high for 3 minutes each side.
Serve with chipotle mayo dip, or sriracha and ketchup sauce.
