Name: Crispy Baked Sweet Potato Zucchini Tots for Guilt-Free Snacking
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 cups Sweet Potato, mashed (Make sure to let it cool before mixing.); 1 cup Zucchini, grated (Squeeze out excess moisture.); 1/4 cup Coconut Flour (Can substitute with all-purpose or oat flour.)

“Snack time? More like a veggie rescue mission!” That’s how I felt when I discovered these Baked Sweet Potato Zucchini Tots. Bursting with healthy goodness, these three-ingredient gems are not only a fun twist on the classic tater tot, but they also cater to vegan, paleo, and nut-free diets, making them a guilt-free indulgence for everyone. What I love most is how quick they are to whip up—ideal for busy weeknights or school lunches—and the fact that they offer a delicious way to sneak extra veggies into meals without anyone ever guessing! Serve them as a crispy snack with your favorite dips, and you might just find that these tots become a staple in your home. Curious about how to make this healthy delight? Let’s dive in!

Why Are These Tots a Must-Try?

Simple Preparation: You only need three main ingredients, making this recipe perfect for busy weekdays.

Crispy Perfection: Achieve a golden, crunchy exterior that’s sure to satisfy those cravings for something hearty without the guilt.

Vegetable Power: Packed with nutritious sweet potatoes and zucchini, these tots are a fantastic way to sneak in healthy veggies, making them perfect for kids and adults alike—just like my beloved Baked Sweet Potatoes!

Versatile Dipping: Pair with your favorite sauces like ketchup or mustard for a flavorful experience everyone will love.

Freezer Friendly: Make a big batch and freeze them for quick future snacks—reheat in minutes for an easy meal solution!

Don’t miss out on this delectable twist on a traditional favorite.

Baked Sweet Potato Zucchini Tots Ingredients

Here’s everything you need to whip up these scrumptious treats!

For the Tots

Sweet Potato – A natural sweetener that gives these tots their delightful flavor and moisture; make sure to mash it well and let it cool.
Zucchini – Adds essential veggies; remember to squeeze out any extra moisture to keep your tots from being soggy.
Coconut Flour – Acts as a binding element, ensuring your tots hold together; if you’re low on coconut flour, all-purpose or oat flour work too—just adjust moisture accordingly.

With these key ingredients in hand, you’re all set to create some delicious Baked Sweet Potato Zucchini Tots that are both healthy and satisfying!

Step‑by‑Step Instructions for Baked Sweet Potato Zucchini Tots

Step 1: Preheat the Oven
Start by preheating your oven to 180°C (350°F), ensuring it’s ready for your baked sweet potato zucchini tots. This temperature will help achieve that perfect golden crisp on the outside while keeping the insides nice and tender. Line a baking sheet with parchment paper, ready for your tots to bake evenly without sticking.

Step 2: Prepare the Zucchini
Grate the zucchini using a box grater and then place the grated zucchini in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible; this crucial step prevents your baked sweet potato zucchini tots from turning out soggy. Set the well-drained zucchini aside while you prepare the other ingredients.

Step 3: Mix the Ingredients
In a large mixing bowl, combine the cooled, mashed sweet potato, the prepared grated zucchini, and coconut flour. Use a fork or your hands to mix these ingredients until they are well incorporated and form a cohesive mixture. Aim for a pliable but firm consistency, which will help the mixture hold its shape when forming the tots.

Step 4: Shape the Tots
Take small amounts of the mixture and roll them into bite-sized tots, about the size of a golf ball, and place them on the lined baking sheet. Make sure to leave a bit of space between each tot so they can bake evenly and crisp up nicely. Your baked sweet potato zucchini tots are now ready to go into the oven!

Step 5: Bake the Tots
Slide the baking sheet into the preheated oven and bake for 30-35 minutes. Keep an eye on the tots, and once they’re golden brown and crispy on the outside, you’ll know they’re done. This lovely color indicates the sweet potato zucchini tots are perfectly cooked, fragrant, and ready to be devoured.

Step 6: Optional Crisping Up
For an extra crispy finish, consider air-frying your baked sweet potato zucchini tots. If you choose this method, set your air fryer to 200°C (400°F) and cook for about 12-15 minutes. Just make sure to keep an eye on them to achieve that desired golden crunch without overcooking. Once ready, serve immediately with your favorite dipping sauces!

Baked Sweet Potato Zucchini Tots Variations

Customize your tots with these delightful twists that add flavor and fun to your healthy snack!

Gluten-Free: Swap coconut flour with almond flour for a nutty texture that’s also gluten-free.
Herb-Infused: Stir in dried herbs like oregano or basil, giving your tots a fragrant, Mediterranean kick!
Cheesy Option: For a non-vegan version, add shredded cheese to the mix for a creamy, melt-in-your-mouth experience.
Spicy Kick: Mix in some diced jalapeños or a pinch of cayenne pepper to give your tots an exciting heat.
Sweet Addition: For an even sweeter touch, incorporate a dash of cinnamon, complementing the natural sweetness of sweet potatoes.
Seasoned Crunch: Coat your tots with a sprinkle of paprika or garlic powder for an extra flavor layer that makes every bite delicious.
Dipped Delight: Elevate your meal by serving these savory tots alongside a creamy yogurt-based dip or homemade tzatziki sauce.
Texture Twist: Try forming the mixture into larger fritters instead, giving you a different, more satisfying bite that pairs beautifully with sides like my Ricotta Stuffed Zucchini.

Feel free to explore these variations and turn your baked sweet potato zucchini tots into a family-favorite dish that’s never boring!

What to Serve with Baked Sweet Potato Zucchini Tots

Transform your snack experience with delightful pairings that elevate these crispy veggie bites into a wholesome meal.

Creamy Avocado Dip: This luscious dip adds a rich, smooth texture that complements the crispy exterior of the tots wonderfully. The creaminess of avocado balances the light crunch, making every bite feel indulgent.
Tangy Ketchup: A classic choice, the tang of ketchup brightens up the sweet and savory flavors of the baked sweet potato zucchini tots while satisfying your comfort food cravings.
Zesty Garlic Aioli: Elevate your tots with a creamy garlic aioli. The robust flavor of garlic paired with the smoothness of the aioli enhances the overall taste experience, providing a sophisticated twist.
Fresh Garden Salad: A crisp side salad with vibrant greens and a light vinaigrette refreshes your palate. The crunch of fresh veggies contrasts beautifully with the warm, soft center of the tots.
Chili Lime Quinoa: This protein-packed quinoa dish, flavored with lime and chili, adds a zesty kick and heartiness to your meal, making it a fulfilling accompaniment to the sweet potato zucchini tots.
Apple Cider Vinegar Drink: A refreshing drink that cleanses your palate and balances the savory flavors, making it a wonderful pairing for your healthy snack.

Pair these options with your baked sweet potato zucchini tots for an inviting spread everyone will enjoy!

Expert Tips for Baked Sweet Potato Zucchini Tots

Moisture Control: Squeeze out as much liquid from the zucchini as you can; excess moisture leads to soggy baked sweet potato zucchini tots.
Cool Down: Ensure sweet potatoes are completely cooled before mixing. This prevents extra moisture that could impact texture.
Crispiness Boost: Increase the oven temperature to 200°C (400°F) for the last 5 minutes to enhance browning and achieve that perfect crispy finish.
Uniform Size: Shape your tots uniformly for even cooking. Smaller tots will bake faster, so keep an eye on them as they cook.
Storage Secrets: Freeze uncooked tots in a single layer on a baking sheet, then store them in a bag. Bake straight from frozen for an easy meal.

Storage Tips for Baked Sweet Potato Zucchini Tots

Room Temperature: Store leftovers in an airtight container for up to 2 days at room temperature, but for best results, refrigerate them.

Fridge: Keep your baked sweet potato zucchini tots in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven to restore crispiness.

Freezer: For longer storage, freeze the baked tots in a single layer on a baking sheet. Once frozen, transfer them to a ziplock bag for up to 2 months.

Reheating: Reheat directly from frozen in the oven at 160°C (350°F) for 10-15 minutes until heated through and crispy, making meal prep a breeze!

Make Ahead Options

These Baked Sweet Potato Zucchini Tots are a fantastic option for meal prep enthusiasts! You can prepare the mixture of mashed sweet potato, grated zucchini, and coconut flour up to 24 hours in advance; simply store it in an airtight container in the refrigerator to maintain quality. When you’re ready to bake, form the tots as instructed and place them in the oven. Alternatively, you can shape the tots and freeze them for up to 3 months. Just ensure they’re on a baking sheet first to prevent sticking. When it’s time to enjoy, bake directly from frozen for about 35-40 minutes, and you’ll have delicious, crispy snacks just as fresh and flavorful as if they were made that day!

Baked Sweet Potato Zucchini Tots Recipe FAQs

How do I choose the right sweet potatoes?
When selecting sweet potatoes, look for those that are firm, smooth, and without dark spots or blemishes. I often choose ones that are medium to large in size for easy mashing. The perfect sweet potato should feel heavy for its size—this indicates moisture and freshness.

What’s the best way to store leftover Baked Sweet Potato Zucchini Tots?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep them longer, freezing is the way to go! Place them in a single layer on a baking sheet until frozen solid, then transfer to a ziplock bag. They can be stored in the freezer for up to 2 months, making them a great meal prep option.

Can I freeze uncooked Baked Sweet Potato Zucchini Tots?
Absolutely! For freezing uncooked tots, shape them and place on a baking sheet lined with parchment paper. Freeze until firm, then transfer them to a ziplock bag. You can bake them directly from frozen—just add a few extra minutes to the cooking time!

What should I do if my tots are too soggy?
If your Baked Sweet Potato Zucchini Tots turn out soggy, the main culprit is likely excess moisture from the zucchini. Ensure you squeeze out as much liquid as possible after grating. If you’ve done that and are still facing issues, consider adding a little more coconut flour to absorb the excess moisture, or bake for an additional 5-10 minutes until they firm up.

Are these tots suitable for a nut-free diet?
Yes! These baked sweet potato zucchini tots are fantastic for a nut-free diet as they do not contain any nuts. Just be sure to use coconut flour, which is safe for those with nut allergies. Always read packaging labels to ensure there are no hidden allergens.

How can I make these tots lower in calories?
For a lighter version, you can reduce the amount of sweet potato slightly and add more zucchini, but do watch for moisture! Another alternative is to skip the coconut flour, which can lower calories, but you might need to adjust the baking time to get them to hold together. Enjoy experimenting!