If you’re on the hunt for a healthy, cozy snack that’s both nourishing and delightfully crispy, I absolutely have to share this Sweet Potato Zucchini Tots Baked Recipe with you. These little bites are packed with subtle sweetness from the sweet potatoes and fresh garden vibes from zucchini, all baked to perfection with just the right amount of golden crispiness. When I first tried making these tots, I was hooked immediately — they’re a total game-changer for snacking or even serving as a side dish. Stick around, because I’m spilling all my best tips so you can nail these every time!
Why You’ll Love This Recipe
- Wholesome Ingredients: Sweet potatoes and zucchini make these tots naturally nutritious and full of flavor.
- Easy to Make: Minimal prep with simple steps that fit perfectly into busy days.
- Freezer-Friendly: Prep a batch ahead and freeze for whenever snack cravings hit.
- Kid-Approved: My family goes crazy for these tots — even the picky eaters!
Ingredients You’ll Need
The magic behind this Sweet Potato Zucchini Tots Baked Recipe comes down to balancing moisture and flavor — sweet potatoes bring creaminess while zucchini adds freshness. I always recommend picking zucchinis that feel firm and fresh for the best texture.
- Zucchini: Make sure to grate and really squeeze out the liquid; this is key to crispy tots.
- Sweet Potato: Using cooked and mashed sweet potato adds natural sweetness and helps bind the mixture.
- Garlic Powder: Gives a punch of savory flavor without overpowering the veggies.
- Sea Salt: Enhances the natural flavors; I like fine sea salt for a delicate touch.
- Black Pepper: Adds just a little warmth and depth.
- Coconut Flour: This is a great gluten-free binder that soaks up moisture for perfect texture.
Variations
I love experimenting with this Sweet Potato Zucchini Tots Baked Recipe, and you should totally make it your own too! Whether adding spices or swapping flours, it’s versatile enough to suit your kitchen style.
- Spicy Kick: I once added a pinch of smoked paprika and cayenne for a smoky heat my family loved.
- Cheesy Twist: Mixing in a bit of grated Parmesan or cheddar before baking amps up the comfort factor.
- Herbs: Fresh chopped rosemary or thyme bring a lovely earthiness that pairs beautifully with sweet potato.
- Flour Swap: I’ve swapped coconut flour with almond or oat flour with good results, especially if you want a different texture.
How to Make Sweet Potato Zucchini Tots Baked Recipe
Step 1: Prep the Zucchini to Perfection
Start by grating the zucchinis — this part is honestly my favorite because the smell is so fresh and inviting. Then, the absolutely crucial step: use your hands to squeeze out every last bit of moisture. I like to wrap the grated zucchini in a clean kitchen towel and really wring it tight. If you skip this, your tots might turn out soggy, and no one wants that.
Step 2: Mix All Ingredients
In a large bowl, combine the squeezed zucchini, cooked mashed sweet potato, garlic powder, sea salt, black pepper, and coconut flour. I usually mash and mix everything with a wooden spoon first to get a feel for the consistency; you want a slightly sticky dough that holds its shape.
Step 3: Shape and Bake
Preheat your oven to 160°C (350°F) and line a baking tray with parchment paper. Then, shape the mixture into tablespoon-sized tots — I find wetting my hands slightly helps with shaping and prevents sticking. Space them evenly on the tray and pop them in the oven for 30-35 minutes until they’re golden and crisp on the outside. Halfway through baking, I like to flip them gently to ensure even browning.
Pro Tips for Making Sweet Potato Zucchini Tots Baked Recipe
- Moisture Management: The single most important step is squeezing out zucchini moisture—don’t rush this or your tots won’t crisp up!
- Consistent Size: Making tots uniform in size helps them bake evenly—use a tablespoon for shaping as a handy guide.
- Flip Midway: I learned flipping them halfway through baking prevents uneven browning and helps all sides get crispy.
- Freezing Tips: Freeze the tots on a tray first so they don’t stick, then transfer to a bag for up to 3 months—this saves me loads of time!
How to Serve Sweet Potato Zucchini Tots Baked Recipe
Garnishes
I love sprinkling fresh chopped parsley or chives over the warm tots for a pop of color and freshness. A little drizzle of tahini or a dollop of Greek yogurt also takes them to the next level. Sometimes I even serve them with a sprinkle of flaky sea salt right before serving—it’s the tiniest detail that makes a big difference.
Side Dishes
These tots pair wonderfully with a crisp green salad or alongside grilled chicken for an easy weeknight dinner. I also like serving them with roasted veggies or a veggie-loaded grain bowl to keep the meal wholesome and colorful.
Creative Ways to Present
For a crowd-pleasing appetizer, I’ve arranged these sweet potato zucchini tots on a long wooden board around small bowls of various dips—think avocado crema, spicy aioli, and simple marinara. It’s fun, festive, and encourages everyone to dig in and chat. Another time, I served them skewered with cherry tomatoes and basil leaves for a playful finger food twist.
Make Ahead and Storage
Storing Leftovers
When storing leftovers, I arrange the tots in an airtight container lined with a paper towel to soak up any residual moisture. They keep well in the fridge for up to 3 days, and honestly, they taste great even cold if you’re in a rush!
Freezing
I usually flash freeze the uncooked tots on a baking sheet, then transfer them to a zip-lock bag. This way, they don’t stick together, and I can bake just what I need straight from frozen—perfect for quick snacks or last-minute meals.
Reheating
To reheat, I pop the tots back in the oven at 350°F (175°C) for about 10 minutes to restore their crispiness. The microwave just makes them soggy, so I avoid it. A toaster oven also works wonders if you want a faster option!
FAQs
-
Can I make Sweet Potato Zucchini Tots without coconut flour?
Absolutely! While coconut flour is great for absorbing moisture and keeping the tots gluten-free, you can substitute it with almond flour, oat flour, or even regular all-purpose flour if you’re not avoiding gluten. Keep an eye on the consistency; the mixture should be sticky enough to hold its shape but not too wet.
-
How do I prevent the tots from being soggy?
The key is squeezing out as much moisture as possible from the zucchini before mixing. Using coconut flour also helps soak up extra moisture. Baking at 160°C (350°F) and flipping halfway ensures even cooking and a crispy outside. Avoid overcrowding the baking sheet for best results.
-
Can I cook these tots in an air fryer?
Yes! Air frying is a fantastic alternative to baking and can make the tots extra crispy. Cook them at 350°F (175°C) for around 15 minutes, shaking the basket halfway through to ensure they cook evenly. Just keep an eye so they don’t burn.
-
Are these tots kid-friendly?
Definitely. My family, including the picky eaters, absolutely loves these. The natural sweetness and mild flavors are usually a big hit with kids. Plus, they’re a nutrient-packed way to sneak more veggies into their diet.
Final Thoughts
I love coming back to this Sweet Potato Zucchini Tots Baked Recipe time and again because it’s just so reliable and delicious. Whether you need a healthy snack, a side, or something kid-friendly, these tots deliver without fuss. Give them a whirl—I’m betting you’ll end up making them weekly like me!
Print
Sweet Potato Zucchini Tots Baked Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 32 tots
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Baked Sweet Potato Zucchini Tots are a healthy and delicious snack or side dish. Combining the natural sweetness of mashed sweet potatoes with fresh grated zucchini and savory spices, these tots are baked to a golden perfection. Lightly crispy on the outside and tender inside, they make a nutritious, low-fat alternative to traditional fried tots and are perfect for meal prep or a quick bite.
Ingredients
Ingredients
- 2 (about 250g) grated zucchinis
- 1 cup (250g) cooked mashed sweet potato
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoons coconut flour
Instructions
- Preheat the oven: Preheat your oven to 160°C (350°F) and line a baking tray with baking paper to prevent the tots from sticking.
- Prepare the zucchini: Use your hands to squeeze out all the moisture from the grated zucchini to avoid soggy tots and help them hold their shape while baking.
- Combine ingredients: In a mixing bowl, combine the squeezed zucchini, cooked mashed sweet potato, garlic powder, sea salt, black pepper, and coconut flour. Mix thoroughly until all ingredients are well incorporated.
- Form tot shapes: Use a tablespoon to scoop the mixture and form tablespoon-sized tot shapes. Place each tot onto the prepared baking tray, spacing them apart evenly.
- Bake the tots: Bake the tots in the preheated oven for 30-35 minutes or until they turn slightly golden brown and firm to the touch.
- Serve and enjoy: Remove the tots from the oven and serve them warm with your favorite dipping sauce for a tasty snack or side dish.
Notes
- These tots freeze well. Freeze them before cooking and make sure to separate them to avoid sticking together.
- Can be frozen for up to 3 months in a large zip lock bag.
Nutrition
- Serving Size: 2 tots (approximately 50g)
- Calories: 70
- Sugar: 2g
- Sodium: 150mg
- Fat: 2.5g
- Saturated Fat: 1.8g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 1.5g
- Cholesterol: 0mg
