Poke holes all over the sweet potatoes with a fork. Then place into the oven and bake for 45 minutes or until fork-tender. Remove the potatoes from the oven and allow them to cool until they can be handled.
Once cooled, use a paring knife to remove the skins from the potatoes. Then grate the potatoes with a box grater using the large holes.
Place the grated sweet potato into a medium mixing bowl. To the bowl add 2 tablespoons of flour, salt, garlic powder, and cinnamon. Mix until evenly combined.
Place the remaining 1/2 cup of flour into a shallow dish, like a pie plate. Set aside.
Roll 1 tablespoon of the sweet potato mixture into a 1-inch log (think tater tot shape). Then roll in flour until the outside is coated; shake off any excess flour. Repeat with the remaining potato mixture.
Add the oil into a skillet with high sides. Place over medium heat and allow the oil to get hot for 5 minutes.
Place 8 tots into the oil at a time. Cook for 1 minute per side. (Chopsticks work great for flipping them!) Remove the tots from the oil to a paper towel-lined baking sheet. Repeat with the remaining tots and then serve warm.