Name: Crispy Baked Sweet Potato Zucchini Tots for Happy Kids
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 medium Sweet Potatoes (mashed); 1 medium Zucchini (grated and excess water squeezed out); 1/4 cup Coconut Flour (can substitute with all-purpose flour)

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While rummaging through my fridge, I stumbled upon a couple of sweet potatoes and a lingering zucchini, and that’s when inspiration struck! These Baked Sweet Potato Zucchini Tots combine simplicity and nutrition in a way that makes even the pickiest eaters excited to dig in. With just three ingredients, they offer an easy, kid-friendly alternative to traditional tater tots, making them a fantastic choice for lunchboxes or healthy snacks at home. The crispy golden exterior contrasts perfectly with the soft, flavorful center — a delightful treat the whole family can enjoy without the guilt. Curious how to whip up these irresistible bites? Let me walk you through the simple steps!

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Why Choose Baked Sweet Potato Zucchini Tots?

Nutritious Twist: These tots provide a sneaky way to incorporate veggies into your family’s diet, making them perfect for kids who might be wary of greens.

Effortless Recipe: With just three ingredients, you can whip up a healthy snack that requires minimal effort.

Kid-Friendly Fun: Their crispy exterior and soft center make them a delightful treat that appeals to kids and adults alike, perfect for lunchboxes or as an after-school snack.

Versatile Options: Feel free to swap in other vegetables, like grated carrots, or mix in favorite seasonings to customize these tots to your family’s taste!

Quick Cooking: Bake these beauties in just 25-30 minutes, saving you time in the kitchen without compromising flavor.

Crowd-Pleaser: Serve them at parties or family gatherings, and watch them disappear — they’re a hit with everyone!

Baked Sweet Potato Zucchini Tots Ingredients

For the Tots
• Sweet Potato – Provides natural sweetness and acts as a binding agent in these baked sweet potato zucchini tots.
• Zucchini – Adds moisture and nutrients; make sure to squeeze out excess water for the best texture.
• Coconut Flour – Helps bind the mixture gluten-free; swap with all-purpose flour if coconut flour isn’t on hand.

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

Step 1: Preheat the Oven
Begin by preheating your oven to 200°C (400°F). This ensures that the oven is hot enough to create that delicious crispy exterior on your baked sweet potato zucchini tots. While the oven heats, get your baking sheet ready by lining it with parchment paper for easy cleanup and optimal crispiness.

Step 2: Prepare the Zucchini
Grate the zucchini using a box grater and place it in a clean cloth or paper towel. Squeeze firmly to remove excess moisture, which is crucial for achieving the right texture in your tots. You want to ensure the grated zucchini is as dry as possible to avoid mushy baked sweet potato zucchini tots.

Step 3: Combine the Ingredients
In a large mixing bowl, combine the grated zucchini, mashed sweet potato, and coconut flour. Use a fork or spatula to mix until the ingredients are well incorporated. The mixture should be slightly sticky and hold together when formed. This step is essential for binding your baked sweet potato zucchini tots without the need for eggs.

Step 4: Form the Tots
With clean hands, take small portions of the mixture and shape them into tot-like pieces, about the size of a golf ball. Make sure they are compact and uniform in size to ensure even baking. Place these formed tots onto the prepared baking sheet, leaving a little space between each so they can crisp up nicely.

Step 5: Bake the Tots
Slide the baking sheet into the preheated oven and bake your tots for 25-30 minutes. Keep an eye on them towards the end; you’re looking for a golden-brown color and a crispy exterior. Flipping them halfway through baking can help achieve an even crisp.

Step 6: Serve and Enjoy
Once baked to perfection, remove the tots from the oven and let them cool for a few minutes. This brief cooling allows the texture to set beautifully. Serve your warm baked sweet potato zucchini tots with your favorite dipping sauce like ketchup or mustard, and watch them disappear from the plate!

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Expert Tips for Baked Sweet Potato Zucchini Tots

Squeeze Zucchini Thoroughly: Make sure to really squeeze out excess moisture from the zucchini; this is key for avoiding soggy baked sweet potato zucchini tots.
Keep Ingredients Cold: Using cold sweet potato can help maintain the perfect texture during baking, ensuring your tots are crispy on the outside and tender on the inside.
Watch Baking Time: Ovens can vary, so keep an eye on your tots in the last few minutes of baking for that perfect golden brown color.
Customize Seasonings: Feel free to add your favorite spices like garlic powder or onion powder to elevate the flavor of your baked sweet potato zucchini tots!
Uniform Size Matters: Make sure all tots are the same size for consistent cooking. This avoids some tots being undercooked while others are overdone.

Storage Tips for Baked Sweet Potato Zucchini Tots

Fridge: Store leftovers in an airtight container in the fridge for up to 5 days. This keeps your baked sweet potato zucchini tots fresh and ready for quick snacking.

Freezer: To freeze, place baked tots in a single layer on a baking sheet until solid, then transfer them to a ziplock bag. They can be stored for up to 3 months.

Reheating: Reheat in the oven at 180°C (350°F) for about 10-15 minutes, or until heated through and crispy again. Avoid microwaving as it may make them soggy.

Make-Ahead: Prepare the mixture and form the tots ahead of time; freeze before baking. Bake directly from frozen, adding about 5-10 minutes to the cooking time.

Baked Sweet Potato Zucchini Tots Variations

Feel free to get creative with your baked sweet potato zucchini tots and make them truly yours!

Carrot Substitute: Swap zucchini for grated carrots for a sweeter flavor and vibrant color in your tots.
Cheesy Delight: For non-vegan lovers, mix in some shredded cheese, adding a melty and rich taste that kids adore.
Spicy Kick: Incorporate a pinch of chili powder or cayenne pepper for those who enjoy a little heat in their snacks.
Herb Infusion: Toss in fresh herbs such as rosemary or parsley to elevate the flavor profile of your baked sweet potato zucchini tots.
Nut-Free Crunch: For added texture, mix in some crushed nuts such as walnuts or almonds, great for those who want a crunch without gluten.
Avocado Oil Drizzle: Brush the tots with avocado oil before baking to boost the health factor and infuse delicious flavor into each bite.
Zucchini Fries Option: Change the shape entirely by forming them into sticks and baking as zucchini fries; they’re crispy and fun to dip!

Remember, if you’re in the mood for other veggie-based dishes, check out my recipes for Air Fryer Zucchini or Loaded Baked Potato for delightful inspirations!

What to Serve with Baked Sweet Potato Zucchini Tots

Elevate your meal and bring smiles to the table with these delightful, crispy bites by pairing them with tasty side dishes and colorful accompaniments.

Creamy Avocado Dip: This rich, buttery dip adds a refreshing touch, enhancing the sweetness of the tots with every bite.
Crunchy Carrot Sticks: A vibrant side, these sweet and crunchy sticks provide a satisfying texture complementing the soft interior of the tots.
Hearty Quinoa Salad: Packed with protein and fresh veggies, a quinoa salad rounds out the meal while keeping it nutritious.
Garlicky Green Beans: These bright green veggies, sautéed in garlic, add a punch of flavor while providing a delightful contrast to the crunchy tots.
Refreshing Cucumber Salsa: A zesty, fresh salsa offers a crisp bite that pairs beautifully with the baked sweetness of the tots.
Homemade Ketchup: Elevate your dipping experience with a tangy, wholesome ketchup made from fresh tomatoes for a guilt-free treat.
Peach Iced Tea: Sip on this fruity and refreshing drink for a delightful contrast to the savory flavors of the meal.
Chocolate Chia Pudding: Indulge in a naturally sweet dessert that complements the healthy profile of the meal while satisfying sweet cravings.
Herbed Yogurt Sauce: This cool, creamy sauce balances the sweetness of the tots while adding a herby depth of flavor.

Make Ahead Options

These Baked Sweet Potato Zucchini Tots are a fantastic option for meal prep! You can grate the zucchini and prepare the sweet potato mixture up to 24 hours in advance. Simply mix the grated zucchini (making sure to squeeze out excess moisture), mashed sweet potato, and coconut flour, and store it in an airtight container in the refrigerator. When you’re ready to bake, shape the mixture into tots and pop them in the oven. For longer storage, these veggie tots can also be formed and frozen; just arrange them on a baking sheet, freeze until solid, then transfer to a ziplock bag. Bake directly from frozen, increasing the baking time as needed for easy meal solutions without sacrificing quality!

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Baked Sweet Potato Zucchini Tots Recipe FAQs

What should I look for when selecting sweet potatoes?
Choose sweet potatoes that are firm, with smooth skin and no dark spots. If you find any wrinkling or soft spots, it’s best to leave those behind as they indicate that the sweet potato might be past its prime and could affect the taste of your baked sweet potato zucchini tots.

How can I store leftover baked sweet potato zucchini tots?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. It’s an excellent way to keep them fresh for snacking. Just make sure they cool completely before sealing them in to avoid moisture buildup.

Can I freeze baked sweet potato zucchini tots?
Absolutely! To freeze, place the baked tots in a single layer on a baking sheet and freeze until solid. Then, transfer them to a ziplock bag or airtight container. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, bake them directly from frozen, adding an extra 5-10 minutes to the cooking time.

What can I do if my baking mixture is too wet?
If the mixture seems too wet, it could be due to excess moisture in the zucchini. I recommend squeezing it more thoroughly to remove any trapped moisture. You might also add an extra tablespoon of coconut flour to help absorb some moisture. The goal is to get a mixture that is sticky but manageable for shaping into tots.

Are these tots suitable for my child with a nut allergy?
Yes, these baked sweet potato zucchini tots are nut-free! They use coconut flour, which is not considered a tree nut in culinary terms but do consult your child’s healthcare provider if you have any concerns regarding allergies or ingredient substitutions for those with severe nut allergies.

How do I reheat my leftover tots to maintain their crispiness?
To reheat, preheat your oven to 180°C (350°F) and arrange the tots on a baking sheet. Heat them for about 10-15 minutes or until warmed through and crispy again. Avoid using the microwave, as it can turn your delicious baked sweet potato zucchini tots mushy instead of keeping that lovely crisp texture.