Name: Crispy Baked Sweet Potato Zucchini Tots Your Kids Will Love
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 medium sweet potatoes (cooked until tender); 1 medium zucchini (grated and excess moisture removed); 1/4 cup coconut flour (can substitute with almond flour); 1 teaspoon garlic powder (for flavor enhancement); 1 teaspoon paprika (for added smokiness); ketchup (for dipping); mustard (for dipping)

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As I stood in my kitchen, the enticing aroma of roasted vegetables danced through the air, taking me back to childhood memories of cheesy tater tots. The twist? These Baked Sweet Potato Zucchini Tots are not only deliciously nostalgic but also a healthy snack option that even picky eaters love. With just three simple ingredients, they’re a wonderful way to sneak in extra veggies, making them a perfect choice for busy days or lunch boxes. Plus, they’re oil-free and can be whipped up in no time, letting you enjoy more quality time with your family. Curious about how to make this tasty, guilt-free treat? Let’s dive in!

Why are Baked Sweet Potato Zucchini Tots a must-try?

Kid-Friendly Delight: These Baked Sweet Potato Zucchini Tots are the perfect solution for those annoying veggie battles at the dinner table! Kids love the crispy texture and mild flavors.

Nutritious Simplicity: With just three ingredients, you create a nourishing snack that’s oil-free and loaded with vitamins.

Quick and Easy: Whip these up in a flash, making them ideal for busy afternoons or last-minute lunch boxes.

Versatile Snacking: Serve them with your favorite dipping sauces or pair with other delightful sides like Cheesy Ranch Potatoes for a complete meal.

Freezer-Friendly: Make a batch ahead of time, freeze, and simply reheat for a convenient snack that saves you time!

Baked Sweet Potato Zucchini Tots Ingredients

For the Tots
• Sweet Potato – Adds natural sweetness and creaminess; cook until tender and cool for better texture.
• Zucchini – Provides moisture and essential nutrients; squeeze out excess water to avoid sogginess.
• Coconut Flour – Acts as a binding agent for perfect shape; can be substituted with almond flour for a different taste.

Optional Spices
• Garlic Powder – Enhance flavor with a savory kick; a little goes a long way!
• Paprika – Adds a subtle smokiness and vibrant color to your tots; experiment with the amount for desired taste.

Dipping Options
• Ketchup or Mustard – Perfect for kids and adds a fun twist for dipping; try homemade versions for a healthier option.

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

Step 1: Preheat the Oven
Begin by preheating your oven to 375°F (190°C). This ensures a perfectly crispy exterior for your Baked Sweet Potato Zucchini Tots. While the oven heats, gather your baking sheet and line it with parchment paper to prevent sticking, making cleanup a breeze.

Step 2: Prepare the Sweet Potatoes
Cook the sweet potatoes until tender, which usually takes about 25-30 minutes, depending on their size. You can steam, boil, or bake them whole. Once they’re super soft, allow them to cool before peeling and mashing. Cold, mashed sweet potatoes will help bind your mixture beautifully.

Step 3: Grate and Drain the Zucchini
Grate 1 medium zucchini using a box grater or food processor, then transfer it to a clean kitchen towel. Squeeze out as much excess moisture as possible; this step is crucial to avoid soggy Baked Sweet Potato Zucchini Tots. Aim for a dry zucchini base to help maintain the perfect texture.

Step 4: Mix the Ingredients
In a large mixing bowl, combine the cooled, mashed sweet potato, the drained zucchini, and about 1/4 cup of coconut flour. Using a fork or your hands, mix thoroughly until the ingredients are well combined into a cohesive dough. If it feels too wet, gradually add a bit more coconut flour until the desired consistency is reached.

Step 5: Shape the Tots
Take small portions of the mixture and shape them into bite-sized tater tot forms, ensuring they are compact and hold their shape. Place each formed tot on the prepared baking sheet, ensuring they are spaced apart for even baking. This will help them crisp up nicely in the oven.

Step 6: Bake to Perfection
Slide the baking sheet into your preheated oven and bake for approximately 25-30 minutes. Be sure to flip the tots halfway through to achieve that golden, crispy exterior on both sides. Keep an eye on them—once they turn a lovely golden brown, they’re ready to come out!

Step 7: Let Cool and Serve
Once baked, allow the Baked Sweet Potato Zucchini Tots to cool for a few minutes on the baking sheet before transferring them to a serving platter. This brief cooling time helps them firm up further. Pair with your favorite dipping sauces like ketchup or mustard for a delightful and healthy snack.

What to Serve with Baked Sweet Potato Zucchini Tots?

Ready to elevate your meal with vibrant complementary sides? Let’s create a wholesome feast that pairs perfectly with these delightful veggie tots!

Creamy Avocado Dip: A smooth, rich avocado dip offers a fresh contrast to the crispy texture of the tots, enhancing the overall flavor experience.
Zesty Quinoa Salad: This colorful salad brings protein and nutrition to the table, balancing the sweetness of the tots with a tangy citrus dressing.
Garlic Roasted Broccoli: The savory notes of roasted broccoli provide a crispy bite, making for a fabulous veggie combo that even the kids will love.
Homemade Hummus: A protein-packed dip that pairs beautifully, allowing you to dip and savor each tot while adding a creamy texture to the plate. Add some paprika for a punch!
Fresh Fruit Skewers: Sweet, juicy fruit skewers are a delightful addition, bringing a pop of color and natural sweetness to each bite. They round out the meal beautifully.
Sparkling Lemonade: Refresh with a bubbly drink that balances the savory taste of the tots, adding a light and zesty flair to your dining experience.
Coconut Yogurt Parfait: For a sweet twist, layer coconut yogurt with berries and granola for a satisfying, nutritious dessert that complements the healthy vibe of the meal.
Ketchup and Mustard Stations: Always a favorite among kids, encourage dipping fun with homemade variations to add a personalized touch to the meal.

Baked Sweet Potato Zucchini Tots Variations

Feel free to put your own spin on these tasty baked veggie tots, transforming them into your family’s new favorite snack!

Dairy-Free Cheese: Incorporate either nutritional yeast or dairy-free cheese for a cheesy flavor without the dairy. This twist adds a delightful umami that even the kids will love!
Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the mixture for a spicy version of the tots. Spice it up gently, keeping in mind the little ones’ taste buds!
Herb Infusion: Mix in fresh or dried herbs like basil, oregano, or thyme to elevate the flavor. A little herbaceous note brings a refreshing twist that pairs beautifully with your favorite dipping sauces.
Nut-Free Flour: If avoiding coconut flour, substitute with sunflower seed flour for a nut-free option. It brings a unique flavor while keeping the recipe safe for everyone to enjoy!
Sweet Potato Variety: For a different flavor, try butternut squash instead of sweet potato. This swap will give the tots a subtly sweet and creamy taste that’s simply delicious!
Veggie Mix-In: Add finely chopped bell peppers or carrots into the mixture for added nutrition and crunch. It’s a fantastic way to boost the veggie content without the kids even noticing!
Cheesy Ranch Potatoes: Blend your baked tots with some leftover cheesy ranch leftovers for a delightful twist! It creates a flavorful side that complements many dishes.
Sweet Treat Option: For a dessert spin, incorporate a touch of cinnamon and a drizzle of maple syrup, creating a sweet version perfect for a guilt-free treat after dinner.

Get creative and experiment with your own delicious combinations—these tots are endlessly customizable! For extra inspiration, check out my recipes for Mexican Potatoes Customizable, or if you want to make them spicy, take a look at Mexican Potatoes Spicy!

How to Store and Freeze Baked Sweet Potato Zucchini Tots

Fridge: Store the baked sweet potato zucchini tots in an airtight container for up to 3 days. Reheat in the oven or microwave until warm.

Freezer: After baking, allow the tots to cool completely. Place them in a ziplock bag or airtight container and freeze for up to 3 months.

Reheating: When ready to enjoy, reheat the frozen tots in the oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy.

Make-Ahead: These baked veggie tots are perfect for meal prep. Prepare and freeze them ahead of time for a quick and healthy snack option!

Tips for the Best Baked Sweet Potato Zucchini Tots

Pat Dry the Zucchini: Make sure to squeeze out as much moisture as you can; soggy zucchini can lead to a mushy texture in your baked tots.
Use Cool Sweet Potatoes: Allow sweet potatoes to cool completely after cooking; cold mashed sweet potatoes bind better and improve texture.
Adjust Flour as Needed: If your mixture feels too wet, gradually add more coconut flour until it reaches a moldable consistency perfect for shaping your baked veggie tots.
Space for Crispiness: When placing your tots on the baking sheet, ensure they have space between them; this helps them bake evenly and become beautifully crisp.
Watch for Browning: Oven temperatures may vary, so keep an eye on your tots towards the end; they should be a lovely golden brown for that perfect crunch!
Experiment with Spices: Spice it up! Don’t be afraid to add garlic powder or paprika for an extra flavor kick in your baked sweet potato zucchini tots.

Make Ahead Options

These Baked Sweet Potato Zucchini Tots are perfect for meal prep! You can prepare the mixture of sweet potato and zucchini up to 24 hours in advance. Simply follow the first three steps—cooking and cooling the sweet potato, grating and draining the zucchini, and mixing the ingredients. Store the mixture in an airtight container in the refrigerator overnight to maintain freshness. When you’re ready to bake, simply shape the tots and pop them in the oven; they’ll turn out just as delicious and crispy! You can also freeze the shaped tots for up to 3 months. Just bake them straight from the freezer while adding a few extra minutes to the cooking time for a convenient, healthy snack when you need it!

Baked Sweet Potato Zucchini Tots Recipe FAQs

What should I look for when selecting sweet potatoes?
Absolutely! When selecting sweet potatoes, look for ones that are firm and have smooth skin. Avoid those with dark spots or any signs of sprouting, as these can impact both the flavor and texture. Medium-sized sweet potatoes are great for this recipe—it will make them easier to cook and mash.

How long can I store the Baked Sweet Potato Zucchini Tots in the fridge?
You can store these delightful baked veggie tots in an airtight container in the fridge for up to 3 days. They make for a quick snack or a side dish, just reheat them in the oven for a few minutes to regain some crispiness!

Can I freeze the Baked Sweet Potato Zucchini Tots?
Yes, indeed! After baking, allow the tots to cool completely. Then, place them in a ziplock bag or airtight container and freeze for up to 3 months. For best results, try to keep them in a single layer to prevent sticking!

How do I reheat frozen Baked Sweet Potato Zucchini Tots?
To reheat, preheat your oven to 350°F (175°C). Lay the frozen tots on a baking sheet and heat them for about 10-15 minutes, flipping them halfway through. This will help restore their crispy exterior, making them as delicious as when they were freshly baked!

Are these Baked Sweet Potato Zucchini Tots safe for kids with allergies?
Certainly! These tots are not only nut-free but also gluten-free, making them a great option for many allergy considerations. However, if a child has specific dietary restrictions, it’s always wise to double-check individual ingredients used, particularly in any optional spices or dips you choose to serve with them.

What if my mixture seems too wet before baking?
No worries! If the mixture feels too wet to hold a shape, try adding a little more coconut flour or a different flour, like almond flour. Start with one tablespoon at a time until you achieve the right texture. Remember, the dry zucchini is key here, so make sure it’s well-drained to prevent excess moisture!