Sweet Potato Zucchini Tots Recipe

If you’re looking for a fun, healthy snack that’s sure to become a household favorite, you’re in the right place. I absolutely love how this Sweet Potato Zucchini Tots Recipe brings together the subtle sweetness of sweet potatoes with the fresh bite of zucchini, baked to crispy golden perfection. These tots are a total crowd-pleaser, and I’m excited to share how easy they are to make and customize in your own kitchen.

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Ingredients You’ll Need

Choosing fresh zucchini and naturally sweet mashed sweet potatoes is key to giving these tots their unique flavor and moist texture. Here’s my insight on each ingredient to help you shop smart.

• Zucchini: I recommend medium-sized zucchinis, fresh and firm. You’ll want to grate and really squeeze out the moisture to avoid soggy tots.
• Cooked Mashed Sweet Potato: Use homemade or store-bought cooked sweet potato. The natural sweetness balances the zucchini perfectly.
• Garlic Powder: Adds a gentle punch of flavor without overpowering the veggies.
• Sea Salt: I prefer sea salt for its clean taste, but kosher salt works well too.
• Black Pepper: Freshly cracked is best for a bit of spice.
• Coconut Flour: This helps bind the mixture while keeping the tots gluten-free and light.

Variations

I often tweak this Sweet Potato Zucchini Tots Recipe depending on what we have on hand or the flavors I’m craving. Don’t hesitate to make it your own—you’ll find you can stretch it in tasty ways!

• Add Cheese: Once, I added shredded cheddar to the mix, and it made these tots even more irresistible. Feel free to experiment with your favorite cheeses, but reduce salt slightly.
• Spicy Kick: For a bit of heat, I’ve tossed in some smoked paprika or cayenne pepper — just a pinch goes a long way!
• Herb Infusion: Fresh herbs like chopped parsley or rosemary elevate the flavor and make these tots pop with freshness.
• Make It Vegan: The recipe as-is is vegan-friendly, but if you want a richer texture, some vegan cheese or ground flaxseed can be fun additions.

How to Make Sweet Potato Zucchini Tots Recipe

Step 1: Prep Your Zucchini Like a Pro

First off, preheat your oven to 160°C (350°F) and line a baking sheet with parchment paper. Grate the zucchinis using the medium holes on your box grater. Here’s a nugget of wisdom from my kitchen — after grating, wrap the zucchini in a clean kitchen towel or cheesecloth and give it a good hard squeeze to release all that moisture. Trust me, this step helps your tots turn out crispy rather than soggy.

Step 2: Combine Ingredients Gently

In a mixing bowl, add the squeezed zucchini, mashed sweet potato, garlic powder, sea salt, black pepper, and coconut flour. Use your hands or a sturdy spoon to gently mix everything until it’s well combined. The coconut flour will help soak up extra moisture and bind the mixture together. Don’t overmix here—you want to keep some texture alive.

Step 3: Form and Bake Your Tots

Next, grab spoonfuls of the mixture and shape them into little tablespoon-sized tots. I like to get my hands slightly wet or dusted with coconut flour for easier handling. Arrange the tots on your lined baking sheet, leaving some space between each one. Pop them in the oven and bake for about 30-35 minutes until the edges get a beautiful, golden-brown finish. You’ll want to flip them halfway through baking for that perfect crisp all around.

Serve them warm right out of the oven, maybe alongside your favorite dipping sauce — I’m a big fan of tangy yogurt-based dips or a spicy sriracha mayo.

How to Serve Sweet Potato Zucchini Tots Recipe

Garnishes

Whenever I serve these tots, I love to sprinkle a little flaky sea salt on top while they’re still warm. It really makes the flavors pop. Fresh chopped herbs like parsley or chives also add a lovely fresh note and color that make the dish look irresistible.

Side Dishes

I often pair these tots with a simple green salad tossed in a light vinaigrette or with roasted veggies. They also go surprisingly well alongside grilled chicken or baked fish for a wholesome meal that’s full of color and flavor.

Creative Ways to Present

For parties, I like to arrange these Sweet Potato Zucchini Tots Recipe in mini muffin tins for bite-sized servings, making it easy for guests to grab and enjoy. I’ve also served them stacked with a dollop of sour cream or guacamole as a fun appetizer platter centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover tots? No problem! I store mine in an airtight container in the fridge where they keep well for up to 3 days. Reheating in the oven or air fryer helps bring back the original crispiness better than a microwave.

Freezing

One of the best things I discovered: these tots freeze beautifully. I freeze them raw, placed on a tray with some space so they don’t stick, then transfer to a zip-top bag. This way, you can bake them fresh whenever you need a quick snack — just add a few extra minutes to baking time.

Reheating

To reheat, pop the tots in the oven at 180°C (350°F) for about 10 minutes or use the air fryer for 5-7 minutes. This brings crispness right back without drying them out, unlike the microwave, which I avoid for this recipe.

FAQs

Final Thoughts

This Sweet Potato Zucchini Tots Recipe holds a special place in my heart because it made me realize how satisfying healthy snacks can be—without feeling like I’m missing out. They’re simple, wholesome, and adaptable, making them perfect for busy weeknights or fun weekend cooking with the family. Give them a try, and I’m sure you’ll end up making them again and again—trust me, your taste buds and your loved ones will thank you.

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