Name: Baked Sweet Potato Zucchini Tots for Guilt-Free Snacking
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 cups cold, mashed sweet potatoes (Ensure they are cold to avoid mushy texture.); 1 cup grated zucchini (Squeeze out excess moisture after grating.); 1/2 cup coconut flour (Can substitute with all-purpose or almond flour.)

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As I rummaged through my fridge to whip up a quick snack, I stumbled upon the perfect duo: sweet potatoes and zucchini. These humble vegetables quickly became the stars of my kitchen, transforming into crispy Baked Sweet Potato Zucchini Tots. With just three simple ingredients, this easy vegetable recipe is not only a win for those following paleo and vegan diets, but it’s also a delightful option to sneak greens into kids’ meals—trust me, they’ll never know! The best part? These tots are a breeze to prepare, making them ideal for busy weeknights or lunch box surprises. So, are you ready to discover how to turn your veggies into a crunchy, sun-kissed treat that will satisfy even the pickiest eaters?

Why Are These Tots a Game Changer?

Quick and Easy: With only three ingredients and minimal prep time, these Baked Sweet Potato Zucchini Tots fit perfectly into your busy schedule. Nutritious Twist: They pack a punch of fiber and flavor, providing a healthy alternative to traditional snacks. Kid-Friendly Fun: Sneak in those veggies without any fuss—kids will love the taste! Versatile Options: Swap flours or add spices to tailor these tots to your family’s preferences. Serve them with a fresh salad or a dip, like our Garlic Herb Potato for a complete meal. These tots are bound to become a staple in your home!

Baked Sweet Potato Zucchini Tots Ingredients

For the Tots
• Sweet Potato – Provides natural sweetness and is the primary binding agent; make sure to use cold, mashed sweet potatoes to avoid a mushy texture.
• Zucchini – Adds moisture and fiber; remember to squeeze out excess moisture after grating to maintain texture.
• Coconut Flour – Acts as a binder to keep the tots crispy and prevent sogginess; if needed, you can substitute it with all-purpose or almond flour for a different flavor profile.

These Baked Sweet Potato Zucchini Tots are a delicious and fun way to sneak in some veggies for everyone!

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

Step 1: Prep Zucchini
Begin by grating the zucchini using a box grater, ensuring to get a fine texture for even mixing. Place the grated zucchini in a clean dish towel and twist it to squeeze out as much excess moisture as possible. This crucial step will help your Baked Sweet Potato Zucchini Tots maintain a delightful crispiness when baked.

Step 2: Mix Ingredients
In a large mixing bowl, combine your cold mashed sweet potato, the squeezed zucchini, and coconut flour. Use a fork or spatula to mix everything together until fully blended. Aim for a thick, cohesive mixture that holds together well, which is vital for shaping your tots and achieving that delicious texture.

Step 3: Shape Tots
Preheat your oven to 375°F (190°C) to prepare for baking. Line a baking sheet with parchment paper. Using your hands, take small amounts of the mixture and form them into bite-sized tots, about the size of a golf ball, and place them evenly spaced on the prepared baking sheet. This spacing will allow air circulation and help them crisp up nicely.

Step 4: Bake
Once your oven reaches the desired temperature, slide the baking sheet with the shaped Baked Sweet Potato Zucchini Tots inside. Allow them to bake for approximately 35 minutes, or until they are golden brown and crispy on the outside. Keep an eye on them during the last few minutes to ensure they don’t over-brown.

Step 5: Serve
After baking, remove the tots from the oven and let them cool slightly on a wire rack. This cooling step helps maintain their crunch. Serve your Baked Sweet Potato Zucchini Tots warm, paired with your favorite dipping sauces like ketchup or mustard for a delicious snacking experience.

What to Serve with Baked Sweet Potato Zucchini Tots?

These flavorful tots are just the beginning of a balanced, wholesome meal that will satisfy your family’s cravings.

Crispy Side Salad: Bright, fresh greens topped with a zesty vinaigrette complement the earthy flavors of the tots.
Creamy Avocado Dip: A rich, creamy dip made from ripe avocados enhances the sweetness of the sweet potatoes while adding a delightful texture.
Roasted Veggie Medley: A mix of seasonal veggies roasted to perfection not only adds color but also enhances the nutritional value of your meal.
Sweet Potato Fries: Keep the sweet potato theme alive with crispy fries seasoned to perfection; the contrasting textures create a fun snacking experience.
Greek Yogurt Ranch Sauce: This tangy dipping sauce offers a cool contrast to the warm tots, making every bite a treat.
Savory Quinoa Salad: A fluffy quinoa salad with diced veggies and herbs serves as a nutritious side dish that pairs beautifully with your tots.
Zesty Lemonade: A refreshing glass of homemade lemonade provides a sweet and tangy balance to the savory flavors of the meal.
Chocolate-Dipped Fruit: For a sweet finish, serve a platter of fresh fruit drizzled with melted dark chocolate, providing a perfect contrast to the savory tots.

Storage Tips for Baked Sweet Potato Zucchini Tots

Room Temperature: Serve hot from the oven for best flavor and texture; leftovers can sit out for up to 2 hours before needing refrigeration.
Fridge: Store any uneaten Baked Sweet Potato Zucchini Tots in an airtight container in the fridge for up to 3 days to maintain freshness.
Freezer: For longer storage, freeze baked tots in a single layer on a baking sheet. Once frozen, transfer them to a ziplock bag, where they can last for up to 3 months.
Reheating: To reheat from the freezer, simply bake at 350°F (160°C) for 10-15 minutes until hot and crisp, ensuring they regain that crunchy exterior.

Make Ahead Options

These Baked Sweet Potato Zucchini Tots are perfect for meal prep enthusiasts! You can prepare the mixture of cold mashed sweet potatoes, squeezed zucchini, and coconut flour up to 24 hours in advance by storing it in an airtight container in the refrigerator. To maintain the texture, make sure to squeeze out all excess moisture from the zucchini before mixing. When you’re ready to enjoy your crispy tots, simply shape the mixture into bite-sized forms and bake as directed, adding an extra minute or two if cooking from chilled for the best results. This way, you can savor delicious homemade snacks even on the busiest days!

Expert Tips for Baked Sweet Potato Zucchini Tots

Moisture Matters: Squeeze out all excess moisture from the zucchini to prevent your tots from becoming soggy—this step is crucial!
Use Cold Sweet Potatoes: Always use cold, mashed sweet potatoes. Warm sweet potatoes can make your mixture watery, leading to a less than perfect texture.
Crispier Result: If you prefer an extra crispy finish, consider using an air fryer instead of a conventional oven; it’ll make all the difference!
Customize Seasoning: Don’t forget to adjust seasoning! Adding spices like garlic powder or herbs will enhance the flavor of your Baked Sweet Potato Zucchini Tots.
Test Texture: Before shaping, ensure your mixture holds together well. A cohesive blend is key to achieving that sought-after crunchy exterior and soft interior.

Baked Sweet Potato Zucchini Tots Variations

Feel free to explore these delicious ideas for customizing your Baked Sweet Potato Zucchini Tots to suit your taste buds!

Gluten-Free: Use almond or oat flour instead of coconut flour for gluten-free parcels with a nutty twist.
Herb-Infused: Incorporate fresh herbs like parsley or dill for a delightful burst of flavor in every bite.
Cheesy Delight: Add nutritional yeast or shredded cheese to give your tots a cheesy flavor without any dairy.
Spicy Kick: Mix in some cayenne pepper or crushed red pepper flakes for an extra punch of heat in your tots.
Sweet Twist: Stir in a touch of cinnamon for a hint of sweetness that complements the earthy flavors beautifully.
Vegetable Boost: Sneak in some grated carrots or finely chopped broccoli for added nutrition and color in your mixture.
Savory Seasoning: Enhance the flavor profile with garlic powder or a dash of paprika to elevate the taste experience.
Dip-Ready: Serve these tots with a zesty avocado dip or our scrumptious Cucumber Sweet Pepper sauce for a fresh accompaniment!

The beauty of these tots lies in their versatility, ensuring that there’s always a new way to enjoy this delightful snack!

Baked Sweet Potato Zucchini Tots Recipe FAQs

How do I choose the best zucchini for this recipe?
Absolutely! Look for firm zucchinis with a vibrant green color. Avoid those with dark spots or soft areas, as these can indicate overripeness. Smaller zucchinis tend to be sweeter and have fewer seeds, making them perfect for your Baked Sweet Potato Zucchini Tots.

How long can I store leftover Baked Sweet Potato Zucchini Tots in the fridge?
Very! You can keep your Baked Sweet Potato Zucchini Tots in an airtight container in the fridge for up to 3 days. To retain their delicious texture, make sure they’re completely cooled before storing.

Can I freeze these zucchini tots, and how do I do it?
Absolutely! After baking, let the tots cool completely. Then, lay them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a ziplock bag and store for up to 3 months. When you’re ready to enjoy them, simply reheat in the oven at 350°F (160°C) for 10-15 minutes until hot and crispy.

What if my mixture is too wet?
Very common! If your mixture feels too wet, double-check that you’ve squeezed out enough moisture from the zucchini. You can also add a bit more coconut flour to help bind it together. Mixing until you achieve a thick, cohesive texture that holds shape is key for perfect tots.

Are these Baked Sweet Potato Zucchini Tots safe for pets?
Indeed! While sweet potatoes and zucchini are safe for dogs in moderation, it’s best to avoid serving any dips or flavored seasonings. Always consult your veterinarian if you have specific concerns about your pet’s diet.

Can I use a different flour instead of coconut flour?
Absolutely! You can swap out coconut flour for all-purpose or almond flour, depending on your dietary preferences. If you’re using almond flour, you might need slightly less, as it tends to absorb moisture differently. Just aim for a mixture that holds together well for those delicious Baked Sweet Potato Zucchini Tots!