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Baked Sweet Potato Zucchini Tots

Crispy Baked Sweet Potato Zucchini Tots for Guilt-Free Snacking

Baked Sweet Potato Zucchini Tots are a healthy, three-ingredient twist on classic tater tots, perfect for guilt-free snacking.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 tots
Course: Snacks
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tots
  • 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.

Equipment

  • Oven
  • Baking sheet
  • parchment paper
  • Box grater

Method
 

Step-by-Step Instructions for Baked Sweet Potato Zucchini Tots
  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. Grate the zucchini and squeeze out excess moisture using a kitchen towel or cheesecloth.
  3. Combine the cooled, mashed sweet potato, grated zucchini, and coconut flour in a large mixing bowl until well mixed.
  4. Roll the mixture into bite-sized tots and place them on the lined baking sheet, leaving space between each.
  5. Bake for 30-35 minutes until golden brown and crispy.
  6. For extra crispiness, air-fry at 200°C (400°F) for 12-15 minutes.

Nutrition

Serving: 1totsCalories: 120kcalCarbohydrates: 20gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 200mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 120IUVitamin C: 15mgCalcium: 2mgIron: 5mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

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