Preheat your oven to 400°F (200°C). Pierce the sweet potato several times with a fork, then bake for 45-50 minutes until tender. Alternatively, microwave for 6-10 minutes until soft.

Remove the baked sweet potato, let it cool, peel off the skin, and mash until smooth.

In a saucepan, combine red split lentils and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes. Let it rest covered for another 10 minutes.

In the bowl with the mashed sweet potato, mix in the cooked lentils, spices, and panko bread crumbs until well combined.

Wet your hands, take portions of the mixture, and shape them into tots. Aim for about 18 tots and place them on a lined baking tray.

Lightly spray or brush the tops with olive oil. Bake for 15-20 minutes, flipping halfway, until golden brown and crispy.

Allow to cool for a few minutes before serving. Pair with dips like hummus or ketchup.