Baked Sweet Potato Zucchini Tots Recipe

If you’ve been hunting for a snack that’s both healthy and irresistibly tasty, then I’ve got something you’re going to adore. My Baked Sweet Potato Zucchini Tots Recipe is totally fan-freaking-tastic – crispy on the outside, tender and flavorful on the inside, and packed with wholesome veggies. Trust me, once you try these, they’ll become a staple in your kitchen for snacks, sides, or even lunchbox treats.

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Ingredients You’ll Need

This Baked Sweet Potato Zucchini Tots Recipe calls for a handful of simple ingredients that come together beautifully. The zucchini adds a lovely moisture and freshness, while the sweet potato gives natural sweetness and that creamy texture tots need. Here’s what you want to grab before you get started.

• Zucchini: Fresh and slightly firm zucchinis work best. Don’t forget to squeeze out excess moisture – it’s a game-changer.
• Cooked Sweet Potato: I usually roast or steam mine ahead – it makes mashing easier, and the natural sweetness shines through.
• Garlic Powder: Adds beautiful depth without overpowering the tots’ subtle flavor.
• Sea Salt: I always recommend sea salt for a clean, natural taste.
• Black Pepper: Just a touch adds mild spice and balances the flavors well.
• Coconut Flour: This keeps the tots together perfectly and adds a slight nutty flavor – you won’t miss breadcrumbs here!

Variations

One of the things I love about this baked sweet potato zucchini tots recipe is how easy it is to personalize. Depending on what you have in your kitchen or your taste preferences, you can tweak it just a bit to suit your cravings.

• Add Cheese: I sometimes mix in a little shredded cheddar or parmesan – it melts slightly inside and adds a rich, savory touch my family loves.
• Spice It Up: For a kick, toss in some smoked paprika or red pepper flakes. It’s a crowd pleasing twist if you like a bit of heat.
• Herb Infusion: Fresh herbs like parsley or chives folded in before baking give a fresh, bright flavor boost.
• Grain-Free Option: The recipe already uses coconut flour, but you can skip it or swap for almond flour if that suits your dietary needs better.

How to Make Baked Sweet Potato Zucchini Tots Recipe

Step 1: Prep the Zucchini Like a Pro

This is a crucial first step: after grating your zucchini, use your hands to squeeze out as much moisture as you can—seriously, I press and twist until no more liquid comes out. If your mixture is too wet, those tots won’t crisp up properly in the oven. Having dry zucchini ensures they hold their shape and get that perfect golden crust.

Step 2: Mix Everything Gently But Thoroughly

In a bowl, combine the squeezed zucchini with your cooked, mashed sweet potato, garlic powder, sea salt, black pepper, and coconut flour. I like to mix it by hand so I can feel the texture and make sure the flour is evenly distributed. The coconut flour acts as your natural binder here—it might seem like a little at first, but it’s just right for holding your tots together without heaviness.

Step 3: Shape & Bake to Golden Perfection

Form tablespoon-sized tots by gently rolling the mixture between your hands; no need to pack them too tight—looser tots will be softer inside. Arrange them spaced on a baking sheet lined with parchment paper. Then pop them in your preheated oven at 350°F (160°C) for 30 to 35 minutes. Keep an eye on them after 25 minutes—you’ll know they’re done when the edges look golden and slightly crispy.

How to Serve Baked Sweet Potato Zucchini Tots Recipe

Garnishes

I’m a sucker for garnishing with fresh herbs—chopped parsley or cilantro sprinkled right when the tots come out of the oven brightens up the flavors. A squeeze of fresh lemon juice over the top adds a zesty kick that complements the sweetness beautifully.

Side Dishes

These tots pair wonderfully with a simple green salad or alongside roasted veggies for a wholesome meal. I also love serving them as finger food with dips like tzatziki, ranch, or even a smoky chipotle mayo—easy crowd-pleasers.

Creative Ways to Present

For parties or when I want to impress, I arrange these tots on a long platter with little bowls of colorful dips around them. Sometimes I add cherry tomatoes and cucumber slices for extra crunch and freshness—it makes the snack tray look vibrant and inviting.

Make Ahead and Storage

Storing Leftovers

If you manage to have leftovers (which can be rare in my house!), keep them airtight in the fridge for up to 3 days. I recommend reheating in the oven or air fryer to bring back the crunch rather than microwaving, which can make them soft.

Freezing

This recipe freezes like a charm. I usually freeze the tots before baking—placing them on a baking sheet lined with parchment and freezing until firm, then transferring them to a zip-lock bag. This way they don’t stick together and will last up to 3 months. When you want to enjoy, just bake from frozen, adding a few extra minutes.

Reheating

Reheat in a 350°F (175°C) oven for 5-7 minutes or use an air fryer for the best texture. This helps restore their crispness without drying them out. Resist microwaving unless you’re in a rush, as it tends to soften the tots.

FAQs

Final Thoughts

I absolutely love how this Baked Sweet Potato Zucchini Tots Recipe brings together simple ingredients into something deliciously wholesome and satisfying. When I first tried making veggie tots that actually tasted amazing, it opened up a whole new world of healthy snacking options for my family. Whether you’re new to veggie snacks or a seasoned home cook, I promise these tots will win you over with their crispy edges and tender, flavorful center. Give them a try—you might just find your new favorite snack to keep on hand all week long!

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