Preheat oven to 400 degrees F (200 degrees C).
Peel the Sweet Potato (3).
Grate the sweet potato. Mince the Fresh Basil (1/2 teaspoon). Melt the Butter (2 tablespoon).
In a medium sized bowl, take the grated sweet potato and thoroughly combine with melted Butter (2 tablespoon).
In a seperate bowl, combine the All-Purpose Flour (1/4 cup), Parmesan Cheese (3/4 cup), Fresh Basil Leaf (8), Ground Black Pepper (1/4 teaspoon), Salt (1/8 teaspoon), and Cayenne Pepper (1/8 teaspoon) and whisk together.
A couple of tablespoons at a time, pour the the dry ingredients into the bowl with the sweet potato so they are evenly mixed.
1 tablespoon at a time, shape the tater tots with your hands, and place on a baking sheet lined with parchment paper. Repeat until all the sweet potato mixture is used up.
Put the Panko Breadcrumbs (1 cup) in a seperate bowl. Prepare the eggwash by whisking together the Egg (1) and the Milk (1/2 cup) in a small bowl.
To coat the tots, dunk each tot first in to the egg wash, then roll the coated tot in the Panko crumbs until covered, then place back on to the baking sheet.
Bake the tots for 25-30 min until the tops are brown.
Garnish with the minced basil and a little parmesan cheese.