Bring a large pot of water to a low boil and add the sweet potatoes. Cook for 18-20 minutes. Use tongs to carefully remove from the water. Set aside and allow to cool.

While the sweet potato cools, preheat the oven to 400 F and line a baking sheet with parchment paper.

Use a grater (or a grater attachment on a food processor) to grate the sweet potatoes. Pat the sweet potato dry.

Stir in the coconut flour, arrowroot, salt, onion, garlic, and 1 tbsp avocado oil with the shredded sweet potato.

Form the sweet potato into small, 1" tater tots (you should have around 25) and evenly space them on the baking sheet. Drizzle with 1 tbsp avocado oil.

Bake in the oven for 30 minutes, carefully flipping them halfway through until lightly crisp.

Remove from the oven and allow to cool before serving with a dip of your choice.