If you’re looking for a snack that’s both wholesome and irresistibly tasty, you’re in for a treat with this Sweet Potato Zucchini Tots Recipe. Imagine golden, crispy bites with a gentle sweetness from the sweet potato and a fresh touch from zucchini—baked to perfection and ready to make your snack time (or even dinner!) so much more exciting. Stick with me as I share some tips and tricks to make these tots your new favorite go-to dish.
Why You’ll Love This Recipe
- Simple Ingredients: It uses just a handful of fresh, everyday ingredients you probably already have in your kitchen.
- Baked, Not Fried: These tots come out crispy on the outside and tender inside without the mess and guilt of frying.
- Kid-Approved Snack: My family goes crazy for these, especially my picky eaters who usually avoid veggies.
- Freezer Friendly: You can freeze these tots uncooked, which lets you have a quick homemade snack anytime.
Ingredients You’ll Need
This Sweet Potato Zucchini Tots Recipe balances the natural sweetness of mashed sweet potato with the mild, fresh flavor of zucchini, making it delicious and nutritious. I’ll share some shopping tips to get the best produce for the tastiest results.
- Zucchini: Choose firm zucchinis with smooth skin; smaller zucchinis usually have less watery flesh, which helps keep your tots from becoming soggy.
- Sweet Potato: Look for sweet potatoes that feel heavy for their size and have smooth skin – this makes for creamier mash.
- Garlic Powder: Adds a savory punch without overpowering the veggies; if you don’t have it, a little fresh garlic minced finely works too.
- Sea Salt: Balances the natural sweetness and brings out flavors.
- Black Pepper: Gives a subtle warmth and depth.
- Coconut Flour: This acts as a binder and keeps the tots tender – it’s a great grain-free alternative you might not have tried yet.
Variations
One of the best things about this Sweet Potato Zucchini Tots Recipe is how easy it is to customize. I love mixing it up depending on what’s in my fridge or catering to different tastes.
- Cheesy Twist: I once sprinkled some shredded sharp cheddar into the mix before baking—it added a lovely gooey punch that my kids couldn’t get enough of.
- Herbs and Spices: Experiment with fresh herbs like parsley or dill, or add a pinch of smoked paprika for a subtle smoky flavor.
- Flour Alternatives: If you don’t have coconut flour, almond flour works too, just keep an eye on the consistency of your mixture.
- Make it Vegan: This recipe is naturally vegan and gluten-free, making it perfect for various dietary needs.
How to Make Sweet Potato Zucchini Tots Recipe
Step 1: Prep and Squeeze Out the Zucchini
After grating your zucchinis, this step is so crucial—you’ve got to squeeze out as much moisture as you can. I usually use my hands and press firmly over the sink or wrap the zucchini in a clean kitchen towel and twist until most of the water is gone. This prevents soggy tots and helps them hold their shape when baked.
Step 2: Combine Ingredients in a Bowl
Mix your well-drained zucchini with the cooked mashed sweet potato, garlic powder, sea salt, black pepper, and coconut flour. Stir everything until it’s evenly combined. The coconut flour helps absorb moisture and binds the mixture together so your tots won’t fall apart.
Step 3: Form and Bake the Tots
Form tablespoon-sized tots by rolling them gently between your hands—no need for perfection here; rustic is charming! Place them evenly spaced on a baking sheet lined with parchment paper. Bake at 160°C/350°F for 30-35 minutes until the outsides are just starting to golden up and crisp.
Pro Tips for Making Sweet Potato Zucchini Tots Recipe
- Squeeze Squeeze Squeeze: Removing zucchini’s moisture is a game changer; your tots will bake crispier and hold together much better.
- Don’t Skip Baking Paper: Trust me on this—clean-up is a breeze and tots slide off neatly without breaking.
- Watch the Oven: Every oven cooks differently; check your tots at 25 minutes to avoid overbaking.
- Freeze Before Baking: Freeze raw tots individually on a tray, then bag them up for quick snacks any time without sticking together.
How to Serve Sweet Potato Zucchini Tots Recipe
Garnishes
I like to sprinkle a tiny pinch of smoked paprika or fresh chopped parsley on top just before serving—it adds a burst of color and a little extra flavor boost without overpowering the subtle veggie taste. Sometimes a drizzle of sriracha mayo or my go-to garlic aioli makes these tots truly addictive.
Side Dishes
Serve these tots alongside a crisp green salad or a bowl of homemade soup for a full meal. I’ve also paired them with a hearty lentil stew for an extra comforting combo that never disappoints.
Creative Ways to Present
I’ve found plating these tots in mini muffin liners or stacking them like little towers to be fun for parties or kid’s lunches. One time, I made a “tot bar” with different dipping sauces and some raw veggie sticks—such a hit at a casual get-together!
Make Ahead and Storage
Storing Leftovers
I store any leftover tots in an airtight container in the fridge for up to 3 days. When reheating, I reheat them in the oven or toaster oven rather than the microwave—that keeps the crispy exterior intact rather than turning soggy.
Freezing
Freeze raw tots on a parchment-lined tray first so they don’t stick together—once frozen solid, transfer them into a large zip lock bag. They keep well for up to 3 months, which means you can enjoy homemade tots even on busy days.
Reheating
To reheat, pop the tots into a preheated oven at 180°C/350°F for about 10 minutes. This brings back their crispy goodness. Avoid microwaving unless you’re in a pinch since it might make them soft.
FAQs
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Can I use other types of flour besides coconut flour in this Sweet Potato Zucchini Tots Recipe?
Absolutely! While coconut flour works well because it’s absorbent and grain-free, you can substitute with almond flour or even regular all-purpose flour if you don’t have any dietary restrictions—just watch the consistency of the mixture as you may need to adjust the amount slightly.
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How do I prevent my zucchini tots from being soggy?
The key is squeezing out as much moisture as possible from the grated zucchini before mixing. Using a clean kitchen towel or your hands to wring out the liquid will help the tots hold together and achieve that desirable crispness after baking.
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Can I make these Sweet Potato Zucchini Tots ahead of time?
Yes! You can prepare the tots beforehand, freeze them raw on a tray to avoid sticking, then transfer them to a bag or container. When you want to eat them, just bake straight from frozen—perfect for quick snacks or meals.
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What dipping sauces go well with these tots?
I love pairing these with creamy garlic aioli, tangy yogurt-based dips, or even spicy sriracha mayo. They also work great with classic ketchup or mustard-based sauces if you want to keep it simple.
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Is this Sweet Potato Zucchini Tots Recipe kid-friendly?
Definitely! The mild flavors and fun tots shape make this a fantastic way to sneak some veggies into kids’ diets. My family especially enjoys them as an after-school snack or a side with dinner.
Final Thoughts
I absolutely love how this Sweet Potato Zucchini Tots Recipe turns out every time. It’s such a simple way to enjoy wholesome veggies in a form that feels like a treat. Whether you serve them as snacks, sides, or even a light meal, they’ve become a staple in my kitchen—and I’m sure once you try them, you’ll feel the same way! Give them a shot and watch your friends and family go crazy for these satisfying, crispy, golden bites.
Print
Sweet Potato Zucchini Tots Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 32 tots
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Baked Sweet Potato Zucchini Tots are a delicious and healthy snack combining grated zucchini with mashed sweet potato, seasoned with garlic powder, salt, and pepper, then baked to golden perfection. These tots are crispy on the outside, tender on the inside, and perfect for serving warm with your favorite dipping sauce. They are easy to prepare, gluten-free, and make a great option for a nutritious snack or side dish.
Ingredients
Vegetables
- 2 (about 250g) grated zucchinis
- 1 cup/250g cooked mashed sweet potato
Spices & Seasonings
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Flour
- 2 tablespoons coconut flour
Instructions
- Preheat the oven: Preheat your oven to 160C/350F and line a baking tray with baking paper to prepare for baking the tots.
- Prepare the zucchini: Use your hands to squeeze out all the moisture from the grated zucchini to ensure the tots hold together and achieve a crispy texture when baked.
- Combine ingredients: In a mixing bowl, combine the squeezed zucchini, cooked mashed sweet potato, garlic powder, sea salt, black pepper, and coconut flour, mixing well to integrate all components thoroughly.
- Form the tots: Shape the mixture into tablespoon-sized tots using your hands, placing each tot on the prepared baking sheet, spaced slightly apart to allow even cooking.
- Bake the tots: Bake in the preheated oven for 30-35 minutes or until the tots are slightly golden brown and crispy on the outside.
- Serve: Remove from the oven and serve the sweet potato zucchini tots warm with your favorite dipping sauce.
Notes
- These tots freeze well. Freeze before cooking and be sure to separate them to avoid sticking together.
- They can be frozen for up to 3 months stored in a large zip lock bag.
- Make sure to squeeze out moisture from zucchini thoroughly to prevent soggy tots.
- For best texture, bake until golden brown and slightly crispy on the outside.
Nutrition
- Serving Size: 2 tots (approx. 60g)
- Calories: 80 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 2.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
