If you’re looking for a healthy, tasty snack that the whole family will devour without complaint, you’re going to love this Sweet Potato Zucchini Tots Baked Recipe. These bite-sized gems are crispy on the outside, tender on the inside, and packed with subtle sweetness and a fresh veggie kick. I absolutely love how easy they are to make and how versatile they can be — plus, they’re baked, so no guilt here! Trust me, once you try this recipe, you’ll want to whip them up again and again.
Why You’ll Love This Recipe
- Healthy & Delicious: Combines sweet potatoes and zucchini for a nutritious snack that doesn’t skimp on flavor.
- Baked, Not Fried: Enjoy all the crispiness with a much lighter cooking method perfect for families.
- Easy to Make: Just a handful of ingredients and simple steps make this a weeknight winner.
- Freezer Friendly: Prep ahead and freeze for quick snacks anytime.
Ingredients You’ll Need
These simple, wholesome ingredients come together beautifully, giving you that perfect balance of sweetness and subtle earthiness. Plus, they’re easy to find at most grocery stores, and the coconut flour adds just the right texture without any gluten.
- Zucchinis: Grating and squeezing out moisture is key—you don’t want soggy tots!
- Cooked Mashed Sweet Potato: Adds natural sweetness and softness; homemade or store-bought works great.
- Garlic Powder: Brings out savory depth without overpowering the veggies.
- Sea Salt: Enhances all the natural flavors—don’t skip it.
- Black Pepper: Adds a subtle kick to balance the sweetness.
- Coconut Flour: Helps bind everything together while keeping it light and grain-free.
Variations
I love making this Sweet Potato Zucchini Tots Baked Recipe my own by switching up a few elements, so you can easily customize based on your preferences or what’s in your fridge. Feel free to get playful with spices and add-ins!
- Spicy Kick: Once, I tossed in a pinch of cayenne pepper and smoked paprika—my family was obsessed with the smoky warmth.
- Herbal Freshness: Fresh chopped parsley or dill stirred into the mix brings a nice bright flavor that lightens the tots up.
- Cheesy Upgrade: For those who eat dairy, adding a bit of shredded cheddar or parmesan gives an irresistible richness.
- Gluten-Free Option: Stick with coconut flour or swap it for almond flour if you want a slightly nuttier taste.
How to Make Sweet Potato Zucchini Tots Baked Recipe
Step 1: Prep Your Veggies Right
Start by grating about 2 medium zucchinis. This step is super important because zucchini holds a lot of moisture—it can make your tots soggy if you don’t get that liquid out. I like to scoop the grated zucchini into a clean kitchen towel and really squeeze, squeezing until no more water drips. Trust me, this makes all the difference!
Step 2: Mix It All Together
In a big bowl, combine the drained zucchini, about 1 cup of cooked mashed sweet potato, a teaspoon of garlic powder, half a teaspoon each of sea salt and black pepper, and 2 tablespoons of coconut flour. This flour acts as the binder here. Use your hands or a spoon to really mix everything evenly until it forms a sticky, moldable mixture.
Step 3: Shape and Bake
Preheat your oven to 160°C (350°F) and line a baking tray with parchment paper. Take spoonfuls of the mixture and shape them into tablespoon-sized tots, pressing gently to hold their shape. Place them spaced slightly apart on the tray. Bake for about 30-35 minutes, flipping halfway if you want extra-even browning. You’ll know they’re done when the edges start turning a lovely golden-brown.
Step 4: Serve and Enjoy
These suckers are best served warm! Grab your favorite dipping sauce—whether it’s tangy ketchup, creamy ranch, or spicy sriracha mayo—and watch them disappear.
Pro Tips for Making Sweet Potato Zucchini Tots Baked Recipe
- Squeeze the Zucchini Thoroughly: Water is the enemy of crispy tots; I learned this the hard way when mine turned soggy.
- Use Coconut Flour Just Right: Too much makes the tots dry — start with 2 tablespoons and add a pinch more if necessary.
- Bake on Parchment Paper: It helps prevent sticking and keeps cleanup super simple.
- Don’t Overcrowd the Tray: Give each tot space to crisp up nicely on all sides during baking.
How to Serve Sweet Potato Zucchini Tots Baked Recipe
Garnishes
I usually sprinkle a little chopped fresh parsley or chives right on top for a pop of color and freshness. A light drizzle of your favorite hot sauce or a dollop of tangy yogurt-based dip also elevates these tots beautifully.
Side Dishes
These tots pair perfectly with a crisp green salad or some roasted chicken for a quick, balanced meal. If it’s snack time, I love serving them alongside a simple bowl of homemade guacamole or even warm tomato salsa.
Creative Ways to Present
For a fun party twist, serve the tots on wooden skewers lined up on a platter, with small bowls of assorted dips. I’ve also used mini muffin tins to bake bite-sized tots that double as adorable finger food at family gatherings!
Make Ahead and Storage
Storing Leftovers
I usually store any leftovers in an airtight container in the fridge for up to 3 days. To keep them from getting mushy, I reheat them in the oven or toaster oven to bring back their crunch instead of microwaving.
Freezing
One of my best discoveries is that these tots freeze wonderfully! Just shape them and freeze in a single layer on a baking sheet, then transfer to a ziplock bag—this stops them from sticking. They keep well for up to 3 months, so you can always have a batch ready when you’re craving veggies.
Reheating
When reheating frozen or refrigerated tots, I pop them into a preheated oven at 180°C (350°F) for about 10 minutes, flipping halfway through. This method restores the texture perfectly—you get that lovely crisp exterior with a warm, soft inside every time.
FAQs
-
Can I make this Sweet Potato Zucchini Tots Baked Recipe vegan?
Absolutely! This recipe is naturally vegan as it doesn’t include any dairy, eggs, or animal products. Just use coconut flour or another plant-based binder, and you’re all set.
-
What if I can’t find coconut flour? Can I use something else?
If coconut flour isn’t available, almond flour or even gluten-free all-purpose flour can work as substitutions, but be mindful of the different absorbency levels—start with less and adjust as needed to achieve moldable consistency.
-
Why do I need to squeeze the zucchini so much?
Zucchini holds a lot of water which can make your tots mushy and prevent them from getting crispy when baked. Squeezing out the moisture makes the texture just right and helps the tots hold together better.
-
Can I add other vegetables to this recipe?
Yes! Feel free to experiment by adding grated carrot, finely chopped spinach, or kale. Just be sure to remove excess moisture from any wet veggies to keep the tots from falling apart.
-
How long do these tots last after baking?
Once baked, keep them in an airtight container in the refrigerator and enjoy within 3 days for best taste. They lose their crunch after that but remain safe to eat for a couple more days.
Final Thoughts
This Sweet Potato Zucchini Tots Baked Recipe is definitely one of my go-to snacks for a reason — it’s simple, nourishing, and utterly addictive. I love how it sneaks veggies into our day without fuss or complaint from anyone at the table. You’ll enjoy how effortless it is to prep and how flexible the recipe is to your tastes. Give it a try soon, and I promise these tots will become a staple in your kitchen like they are in mine!
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, delicious snack made with grated zucchini and mashed sweet potato, lightly seasoned and baked to golden perfection. Perfect as a nutritious appetizer or side dish, they are naturally gluten-free and can be served warm with your favorite dipping sauce.
Ingredients
Vegetables
- 2 zucchinis (about 250g grated)
- 1 cup (250g) cooked mashed sweet potato
Seasonings and Flour
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoons coconut flour
Instructions
- Preheat Oven: Preheat your oven to 160°C (350°F) and line a baking tray with baking paper to prevent the tots from sticking during baking.
- Prepare Zucchini: Use your hands to squeeze out all the moisture from the grated zucchini thoroughly; this step is important to ensure the tots hold together and bake properly.
- Mix Ingredients: In a mixing bowl, combine the squeezed zucchini, cooked mashed sweet potato, garlic powder, sea salt, black pepper, and coconut flour. Mix well until fully incorporated into a uniform mixture.
- Form Tots: Shape the mixture into tablespoon-sized tots using your hands and place them evenly spaced on the prepared baking tray.
- Bake: Bake the tots in the preheated oven for 30-35 minutes or until they are slightly golden brown on the outside.
- Serve: Remove from the oven and serve warm with your favorite dipping sauce for a tasty and wholesome snack.
Notes
- These tots freeze well before cooking; place them on a tray separated to prevent sticking and freeze, then transfer to a large zip lock bag. They can be frozen for up to 3 months.
- Make sure to thoroughly squeeze out moisture from the zucchini to ensure the recipe holds its shape during baking.
- Feel free to customize the seasoning or try different dipping sauces to suit your taste preferences.
Nutrition
- Serving Size: 2 tots (approximately 50g)
- Calories: 70
- Sugar: 2g
- Sodium: 150mg
- Fat: 1.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
