For added protein instead of 3/4 cup of oat flour use 1/2 cup oat flour and 1/4 cup of chickpea flour.

For added texture and plant-based protein (and healthy fats) you can add 1/2 cup of my homemade grain-free panko breadcrumbs.  Just mix them in before forming into tots and proceed with the recipe as directed.

I sometimes add 1 tablespoon maple syrup, 1 teaspoon dijon mustard and 1/2 teaspoon garlic powder for added flavor.  

I cooked my sweet potato in my Instant Pot pressure cooker.  To do this, place one or more sweet potatoes on the steamer rack in the pot.  Add 1 cup of water.  Cook on manual high pressure for 25 minutes (no need to peel the potato first).  Make sure the valve is on sealed not venting.  When it is done cooking, manually release the steam.  Use tongs to transfer the potato(es) to a cutting board and slice in half lengthwise.  Once cooled you can remove the skin with your hands by peeling it back.  It should come right off without much effort.

If you do not have a pressure cooker, you can also bake your potato whole in the oven.  Here is how I recommend baking a sweet potato in the oven: Place a baking sheet lined with aluminum foil on the bottom rack of your oven.  Preheat your oven to 425 degrees Fahrenheit.  Pierce the sweet potato with a fork on one side then place directly on the middle rack (not on a baking sheet and not wrapped in foil). Bake for 45 minutes or until tender and the skin is thin and toasty.  Baking time will vary based on the diameter of your sweet potato.  You may need up to 60 minutes for a large sweet potato.  The bottom baking sheet will catch any drippings for an easy cleanup.  Remove from oven and pierce with a knife to ensure it is fully cooked.  Allow the potatoes to cool for 5-10 minutes for easier handling.  Slice the potatoes in half and split the flesh down the center.

Prep time assumes quinoa and sweet potatoes have been cooked in advance.