Name: Crispy Baked Sweet Potato Zucchini Tots That Kids Will Love
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups grated Zucchini (squeeze out excess water); 1 cup cold, cooked Sweet Potato (acts as a binder); 1/4 cup Coconut Flour (can substitute with almond flour)

As I reached for a potato to whip up a classic comfort snack, my culinary instincts nudged me to try something a bit different—healthy baked sweet potato zucchini tots! These little bites are not just a clever twist on traditional tater tots; they’re also a fantastic way to sneak in extra vegetables for a guilt-free treat. With just three simple ingredients, these nut-free delights are perfect for anyone seeking quick, nutritious snacks or kid-friendly additions to lunch boxes. Imagine crispy bites that are golden on the outside and soft on the inside, making them irresistible to both kids and adults alike. Let’s dive into this simple recipe that takes your snacking to the next level—are you ready to meet your new favorite way to enjoy veggies?

Why Are These Tots So Irresistible?

Crispy exterior, yet tender inside—each bite delivers the perfect combination of textures that will have everyone coming back for more.
Healthiest option, made with wholesome ingredients like sweet potatoes and zucchini, offering a guilt-free snack that’s both delicious and nutritious.
Kid-approved, these baked sweet potato zucchini tots are a fantastic way to sneak in extra veggies without any fuss during mealtime.
Quick and easy, with just three key ingredients and minimal prep, you’ll have a nourishing snack ready in no time.
Versatile delight— dip them in ketchup or mustard, or pair them with your favorite sauce for an elevated snack experience. Try serving them alongside a bowl of Crockpot Potato Soup for the perfect comfort food duo!

Baked Sweet Potato Zucchini Tots Ingredients

These tasty tots come together quickly with just three main ingredients!

For the Tots

Zucchini – Provides moisture and nutrition; remember to squeeze out the excess water for firmness.
Sweet Potato – Adds natural sweetness and acts as a binder; use cold, cooked sweet potatoes for the best texture.
Coconut Flour – Helps bind the mixture and absorb moisture; almond flour can be a great substitute if coconut flour isn’t available.

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

Step 1: Prep Zucchini
Begin by grating fresh zucchini using a box grater or food processor. Once grated, transfer it to a clean kitchen towel and squeeze out as much excess moisture as possible; this is crucial for achieving the right texture in your baked sweet potato zucchini tots. Set aside the drained zucchini while you prepare the sweet potato.

Step 2: Combine Ingredients
In a large mixing bowl, combine the squeezed zucchini with the cold, cooked sweet potato and coconut flour. Use a fork or a spatula to mix until all ingredients are well blended and form a cohesive mixture. You want it to be sticky enough to hold together, yet firm enough to shape into tots.

Step 3: Shape Tots
Preheat your oven to 350°F (160°C) and line a baking sheet with parchment paper. With your hands, scoop out portions of the mixture and shape them into small, bite-sized tots, placing them evenly spaced on the lined baking sheet. Aim for a uniform size to ensure even cooking for your baked sweet potato zucchini tots.

Step 4: Bake
Place the baking sheet in the preheated oven and bake the tots for 25-30 minutes. Halfway through, carefully flip each tot using a spatula to promote even browning. You’ll know they’re ready when they are golden on the outside and crispy on the bottom, creating a delightful texture.

Step 5: Cool
After baking, remove the baking sheet from the oven and let the baked sweet potato zucchini tots cool for a few minutes. This allows them to firm up a bit more, making them easier to handle. They are best enjoyed warm, and you can serve them with your favorite dipping sauce for a tasty snack.

What to Serve with Baked Sweet Potato Zucchini Tots

These delightful bites are not just tasty on their own; they can be beautifully complemented by a variety of sides that’ll elevate your meal experience.

Creamy Avocado Dip: A rich, buttery avocado dip brings a creamy balance that pairs perfectly with the crispy tots and enhances their vegetable flavors.
Homemade Ketchup: A sweet and tangy ketchup is a classic dipping option that kids adore, making snack time even more fun and familiar.
Zesty Coleslaw: Crunchy and refreshing, a zesty coleslaw adds a bright pop of texture and flavor, rounding out your plate with extra veggies.
Roasted Veggies: Roasted carrots or bell peppers add a hearty element that highlights the healthy aspect of the dish while providing a variety of colors and flavors.
Quinoa Salad: A light quinoa salad tossed with cherry tomatoes and cucumbers makes for a nutritious side that complements the fluffy inside of the baked sweet potato zucchini tots.
Applesauce: A side of unsweetened applesauce offers a sweet, smooth contrast that is especially appealing for kids, making it a great addition to a family-friendly meal.
Sparkling Water with Lime: For a refreshing drink, serve sparkling water with a wedge of lime, adding a bubbly freshness that pairs beautifully with the savory bites.
Dark Chocolate Squares: For a sweet finish, a small square of dark chocolate serves as a delightful and healthier dessert, balancing the savory flavors of your meal.

Baked Sweet Potato Zucchini Tots Variations

Feel free to transform these tasty tots into something uniquely yours—your creativity is the secret ingredient!

Almond Flour: Swap coconut flour for almond flour to change the flavor and still keep the binding properties intact.
Spicy Kick: Add red pepper flakes or cayenne pepper to the mixture for a delicious heat that elevates your tots to the next level. They’ll surprise and delight your palate!
Herb Infusion: Mix in fresh herbs like rosemary or thyme for added aroma and flavor. Fresh herbs make the dish more vibrant and delicious—it’s an easy way to impress at the dinner table.
Cheese Lovers: Consider incorporating some grated cheese, such as parmesan or cheddar, for a melty, indulgent twist. Just remember—more cheese means making them less vegan!
Veggie Medley: Throw in some finely grated carrots or cooked spinach to enhance the nutritional profile and add another layer of taste. They’re a sneaky way to introduce even more goodness into your snacking.
Garlic Powder: Sprinkle in some garlic powder or onion powder for a punch of savory goodness that complements the sweet potatoes beautifully. These little changes can make a world of difference!
Baked Sweet Potato Chickpea Tots: If you love the idea of chickpeas, mix them in for added protein and a delightful texture. Try exploring this concept with our Sweet Potato Chickpea recipe for different inspirations!
Zucchini Variations: Switch up the zucchini for yellow squash or even pumpkin puree for a seasonal twist, making your veggie snacks even more exciting.

Remember, each variation adds its own personality to these Baked Sweet Potato Zucchini Tots. So go ahead, mix and match, and make them your own!

Make Ahead Options

These Baked Sweet Potato Zucchini Tots are a lifesaver for busy weeknights! You can prepare the mixture up to 24 hours in advance—simply combine the squeezed zucchini, cold mashed sweet potato, and coconut flour in a bowl. Cover tightly and refrigerate until you’re ready to bake. Another option is to shape the tots as instructed, then refrigerate the formed tots for up to 3 days before baking. This way, you’ll have a quick snack or side dish ready to pop in the oven! When you’re ready to serve, just follow the baking instructions, and enjoy delicious, crispy tots that taste just like they were made fresh.

Storage Tips for Baked Sweet Potato Zucchini Tots

Room Temperature: Keep leftover baked sweet potato zucchini tots at room temperature for up to 2 hours. After that, they should be refrigerated to maintain freshness.

Fridge: Store the tots in an airtight container in the fridge for up to 3 days. Reheat them in the oven for the best crispiness.

Freezer: For longer storage, freeze the baked tots on a baking sheet until solid, then transfer to a ziplock bag. They’ll keep well in the freezer for up to 2 months.

Reheating: To reheat, bake frozen tots at 350°F (160°C) for 10-15 minutes until heated through and crisp again.

Expert Tips for Baked Sweet Potato Zucchini Tots

Moisture Control: Squeeze out all excess water from the grated zucchini to prevent the tots from becoming mushy during baking.
Cold Sweet Potatoes: Use cold, cooked sweet potato for a better binding effect, ensuring your baked sweet potato zucchini tots hold their shape.
Even Sizing: Shape tots to be uniform in size, promoting even cooking and consistent texture throughout your batch.
Crispier Finish: Increase the oven temperature to 400°F (200°C) in the last few minutes for an extra crispy exterior while keeping the inside soft.
Flavor Boost: Experiment by adding spices like garlic powder or onion powder for an extra layer of flavor that kids will love.

Baked Sweet Potato Zucchini Tots Recipe FAQs

How do I choose the right zucchini?
Absolutely! When selecting zucchini, look for firm, smooth-skinned ones without dark spots or blemishes. They should feel heavy for their size, indicating good moisture content. Smaller zucchini are often more tender and flavorful, making them perfect for tot recipes.

How long can I store the baked sweet potato zucchini tots?
You can store the baked sweet potato zucchini tots in an airtight container at room temperature for up to 2 days. If you want them to last longer, refrigerate them for up to 3 days. Just ensure they are well-sealed to maintain their crispness!

Can I freeze the baked sweet potato zucchini tots?
Certainly! To freeze, allow the tots to cool completely after baking. Next, place them on a baking sheet in a single layer and freeze until solid—this usually takes about 1-2 hours. Once frozen, transfer them to a ziplock bag. They can be kept frozen for up to 3 months. When ready to enjoy, reheat them in a preheated oven at 350°F (160°C) for 10-15 minutes until they are warm and crispy again.

What if my zucchini tots turn out mushy?
Very! If your tots are mushy, it typically means that too much moisture remained in the zucchini. Make sure to squeeze out as much water as possible after grating. Another tip is to make sure you’re using cold, cooked sweet potatoes, as warm potatoes can make the mixture too soft. If you find your mixture is very wet, you can add a little extra coconut flour to help bind it.

Are these tots suitable for kids with allergies?
Definitely! These baked sweet potato zucchini tots are nut-free and a fantastic option for various dietary needs. However, it’s essential to ensure that no cross-contamination with allergens has occurred if you’re serving them to someone with specific allergies. If you’re uncertain, double-check your ingredient choices, especially when it comes to any substitutes like almond flour.