Baked sweet potato zucchini tots on a plate, healthy snack idea.

Baked Sweet Potato Zucchini Tots

ByOlivia Carter
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Why Make This Recipe

Baked Sweet Potato Zucchini Tots are a healthy and delicious snack or side dish. They are easy to make and packed with nutrients. Using sweet potatoes and zucchini provides vitamins and minerals, making these tots a great choice for both kids and adults. Plus, they are naturally gluten-free!

How to Make Baked Sweet Potato Zucchini Tots

Ingredients:

  • 2 (about 250g) grated zucchinis
  • 1 cup/250g cooked mashed sweet potato
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons coconut flour

Directions:

  1. Preheat your oven to 160C (350F) and line a baking tray with baking paper.
  2. Use your hands to squeeze out all the moisture from the grated zucchini.
  3. In a bowl, combine the squeezed zucchini, cooked sweet potato, garlic powder, sea salt, black pepper, and coconut flour.
  4. Form the mixture into tablespoon-sized tots and place them on the baking sheet.
  5. Bake for 30-35 minutes or until they are slightly golden brown.
  6. Serve warm with your favorite dipping sauce.

How to Serve Baked Sweet Potato Zucchini Tots

These scrumptious tots can be served warm as a snack or side dish. Try serving them with ketchup, ranch dressing, or your favorite dipping sauce for added flavor. They are perfect for parties, game days, or even as a healthy lunch option!

How to Store Baked Sweet Potato Zucchini Tots

To store leftovers, place the baked tots in an airtight container in the refrigerator. They will keep well for up to 3 days. To reheat, simply pop them in the oven or air fryer until warmed through. For longer storage, you can freeze them. Just make sure to place them in a freezer-safe container or bag.

Tips to Make Baked Sweet Potato Zucchini Tots

  • Make sure to squeeze out as much moisture as possible from the zucchini; this helps the tots hold together better.
  • If the mixture feels too wet, add a bit more coconut flour until you get the right consistency.
  • Feel free to mix in some shredded cheese or herbs for extra flavor.

Variation

You can switch things up by adding different spices. Try cumin or paprika for a smoky flavor, or add some chopped spinach or carrots for extra veggies.

FAQs

Q: Can I use regular potatoes instead of sweet potatoes?
A: Yes, you can use regular mashed potatoes as a substitute, but the flavor will be different.

Q: What if I don’t have coconut flour?
A: You can use other types of flour like almond flour or regular all-purpose flour if you prefer.

Q: Are these tots vegan?
A: Yes, these baked tots are vegan-friendly as they do not contain any dairy or eggs.

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Baked Sweet Potato Zucchini Tots

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Diet: Vegan
Print Recipe

Description

Healthy and delicious Baked Sweet Potato Zucchini Tots that are easy to make and packed with nutrients, making them perfect for kids and adults alike.

Ingredients

  • 2 (about 250g) grated zucchinis
  • 1 cup (250g) cooked mashed sweet potato
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons coconut flour

Instructions

  1. Preheat your oven to 160C (350F) and line a baking tray with baking paper.
  2. Use your hands to squeeze out all the moisture from the grated zucchini.
  3. In a bowl, combine the squeezed zucchini, cooked sweet potato, garlic powder, sea salt, black pepper, and coconut flour.
  4. Form the mixture into tablespoon-sized tots and place them on the baking sheet.
  5. Bake for 30-35 minutes or until they are slightly golden brown.
  6. Serve warm with your favorite dipping sauce.

Notes

Squeeze out as much moisture as possible from the zucchini for better consistency. Feel free to add shredded cheese or herbs for extra flavor.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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