Preheat oven to 400 degrees. Rinse sweet potatoes, wrap in foil and bake on a baking sheet for 1 hour or until potatoes are tender. Remove and cool completely. I prefer to bake the potatoes the night before, store in the refrigerator and make the tots the following day.
Whisk together in a mixing bowl, Panko bread crumbs, 1 tablespoon coconut sugar, 1/2 teaspoon cinnamon, and salt. Set aside.
Preheat oven to 375 degrees for the tots.
Peel cooked sweet potatoes, add to a mixing bowl and mash with a fork. Sprinkle over the potatoes curry powder, 1/4 teaspoon cinnamon, red pepper flakes, and remaining 1 tablespoon coconut sugar, stir to combine.
One at a time, add about 1 tablespoon sweet potato mixture to the Panko crumbs and shape into tots, being sure to coat all sides with crumbs. These can be any shape you like, square, round, or rectangular.
Lay tots one at a time on a parchment-lined or non-stick cookie sheet. This recipe makes approximately 24 tots. Bake 20 minutes, turn over and bake an additional 20-25 minutes or until golden and crispy. Allow to cool at room temperature. Tots are best eaten the same day without storing.