Boil the sweet potato submerged in water for 10 minutes. Remove and once cool enough, peel skin off. Grate the sweet potato on a hand grater.

Use a hand towel or paper towels and squeeze all excess water from the potato. This step is important, as you do not want to have soggy tots.

Add the bacon, garlic salt, onion powder, black pepper, and cassava flour. Mix by hand until fully combined.

Begin shipping your tots, roll 1 tablespoon of dough between your hands in to a ball. Then elongate it and flatten the ends to give it that distinctive tot shape.

Preheat oil in large skillet over medium/high heat; it doesn't need to be enough oil for deep frying, but enough to generously cover the bottom of the skillet.

Fry the tots, rolling them around on all sides to make sure they crisp up. Once all sides are cooked, about 5 minutes, remove with a slotted spoon and transfer to a towel lined plate.