Bring a large pot of water to a boil.
Place the whole sweet potatoes into the pot and boil for 15 minutes, until they are fork tender, but not soft.
When cool enough to handle, peel the skin off and shred the potatoes using a large-holed grater.
Wrap in a kitchen towel, nut bag, or paper towels and squeeze out as much moisture as possible.
In a bowl, combine the dried shredded sweet potatoes, 3 tbsp flour, and 1 tsp salt. Toss to combine and coat evenly.
Pinch off about 1 tbsp of potato and press into a cylinder shape in your hand, then flatten each end to make the traditional tater tot shape. Repeat to make about 40 tots.
Meanwhile, heat the oil to 350°F in a large saucepot. Fry the tots in batches, without crowding, for about 5 minutes, until golden brown. Remove from the oil with a slotted spoon and drain on paper towels or a brown paper bag.