Introduction

These baked sweet potato zucchini tots are a delicious, healthy snack or side dish. They combine the natural sweetness of sweet potatoes with the freshness of zucchini in a crispy bite-sized treat. Perfect for any time you want a nutritious, homemade snack.

The image shows many small, oval-shaped orange croquettes with green herbs mixed in, arranged on a white marbled surface covered with white parchment paper. Each croquette has a browned, crispy texture on one side, giving a contrast between the bright orange and the darker brown spots. In the top right corner, there is a white bowl filled with thick, chunky red sauce, likely ketchup, placed partly on the parchment paper. The overall look is warm and inviting with a clear focus on the crispy croquettes next to the rich sauce. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

Make sure to squeeze out as much moisture as possible from the zucchini to help the tots hold together and crisp up nicely.
Try adding some chopped fresh herbs like parsley or thyme for extra flavor.
You can substitute coconut flour with almond flour if preferred, adjusting quantity slightly as almond flour may make the mixture wetter.
For a spicier kick, add a pinch of cayenne pepper or smoked paprika.

Storage

Store leftover tots in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 5–10 minutes to maintain their crispiness. These tots can also be frozen before baking; freeze on a tray, then transfer to a freezer bag and bake from frozen, adding a few extra minutes to the cooking time.

How to Serve

The image shows many small, golden-orange fried croquettes with crispy brown spots on their surface, scattered on a sheet of paper over a white marbled texture. Each croquette is oblong and has small dark green flecks inside, suggesting herbs or vegetables mixed in. To the top right, there is a white bowl filled with a chunky, deep red sauce, likely tomato-based, with visible pieces. The overall setting is clean and bright, highlighting the texture and color contrast between the croquettes and the sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw sweet potato instead of cooked mashed sweet potato?

Using cooked mashed sweet potato is important for the correct texture and flavor. Raw sweet potato would not cook through properly and could make the tots too dense.

What can I serve with these tots?

They pair well with a variety of dipping sauces like garlic aioli, ketchup, ranch dressing, or a simple yogurt-herb dip. They also make a great side dish for grilled meats or salads.

Baked Sweet Potato Zucchini Tots Recipe

Print Recipe

★★★★★

4.4 from 593 reviews

Delightfully crispy and healthy Baked Sweet Potato Zucchini Tots made with grated zucchini and mashed sweet potato, seasoned with garlic powder and spices, then baked to golden perfection. A nutritious, gluten-free snack or side that’s easy to prepare and perfect for all ages.

Author: Elias
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: About 15–18 tots 1x
Category: Snack
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Vegetables

2 zucchinis (about 250g), grated
1 cup (250g) cooked mashed sweet potato

Spices and Seasoning

1 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Flour

2 tablespoons coconut flour

Instructions

Preheat Oven and Prepare Baking Tray: Preheat your oven to 160°C (350°F) and line a baking tray with baking paper to prevent sticking.
Drain Zucchini: Using your hands, squeeze out all the moisture from the grated zucchini to ensure the tots hold together well and bake properly.
Mix Ingredients: In a mixing bowl, combine the drained zucchini, cooked mashed sweet potato, garlic powder, sea salt, black pepper, and coconut flour. Stir until the mixture is evenly blended.
Form Tots: Shape the mixture into tablespoon-sized tots using your hands and place them evenly spaced on the prepared baking tray.
Bake: Bake the tots in the preheated oven for 30 to 35 minutes or until they turn slightly golden brown and are firm to the touch.
Serve: Let the tots cool slightly and serve warm with your favorite dipping sauce, such as ketchup, ranch, or a spicy aioli.

Notes

Squeezing out moisture from zucchini is crucial to prevent soggy tots.
You can substitute coconut flour with almond flour if preferred, but adjust quantity as almond flour is less absorbent.
For extra crispiness, flip the tots halfway through baking.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or air fryer for best texture; microwave may make them soft.

Keywords: baked zucchini tots, sweet potato tots, healthy snacks, gluten free snacks, vegetable tots, baked vegetable bites, low carb snack