Preheat the oven to 400 degrees. Prick the sweet potatoes all over with fork. Bake directly on the rack until tender, 50-60 minutes. Allow to cool 10 minutes.

Once cool use your hands to peel away the sweet potatoes skin. It should just easily slip off. Place the potatoes in a medium size bowl and mash with the butter. Stir in the parmesan cheese, salt and pepper to taste.

Grease a baking sheet with coconut oil and place the panko bread crumbs and 1/4 cup of parmesan cheese in a shallow bowl.

Scoop about 1 tablespoon of the sweet potato mixture into you hand and roll into a cylinder. The sweet potato mixture will be wet, but this is fine. The shape does not need to be perfect and you can fix it once you have rolled them in the bread crumb mix.

Roll the sweet potatoes in the bread crumb mix and coat well. If you need to re-shape the cylinders do so now.

Place on the prepared baking sheet. Repeat until all of the sweet potato mixture is gone.

Sprinkle with more parmesan cheese if desired.

Bake for 15 minutes and flip the the tater tots over and bake another 10-15 minutes or until golden and crisp. Remove from oven and serve.