Sweet Potato Zucchini Tots Recipe

If you’re craving a healthy, kid-friendly snack that’s just bursting with flavor and texture, you’re going to want to give this Sweet Potato Zucchini Tots Recipe a shot. I absolutely love how these little bites come out crispy on the outside but stay tender and mildly sweet on the inside — plus, they’re super simple to make. Whether you’re sneaking more veggies into your kids’ diet or just want a comforting snack yourself, these tots are legit fan-freaking-tastic!

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Ingredients You’ll Need

These ingredients work together like a dream to create a tot that’s crispy yet soft, lightly sweet with a subtle savory touch. When you’re shopping, try to pick firm zucchinis and sweet potatoes with smooth skin—freshness really makes a difference.

• Zucchinis: I recommend grating them finely and squeezing out extra water to keep your tots from getting soggy.
• Cooked Mashed Sweet Potato: Using cooked sweet potato adds natural sweetness and lovely moisture without being heavy.
• Garlic Powder: Adds just a gentle hint of flavor that complements the sweetness perfectly.
• Sea Salt: A good quality salt can brighten up all the flavors.
• Black Pepper: A little pepper adds a subtle kick without overpowering.
• Coconut Flour: This is key to binding everything together and keeping the recipe gluten-free.

Variations

I love tweaking these Sweet Potato Zucchini Tots to keep things fun and adapt to what’s in my kitchen. Don’t hesitate to get creative and make this recipe your own!

• Cheesy Addition: Sometimes I grate in some sharp cheddar or sprinkle Parmesan on top before baking — adds a delicious twist everyone notices.
• Spice It Up: For a little heat, try adding smoked paprika or cayenne powder — it livens things up without overpowering.
• Herb Infusion: Fresh herbs like parsley or chives mixed in can brighten up the tots and give an herbal note.
• Make It Vegan: These are already dairy-free and egg-free—perfect if you want a plant-based snack.

How to Make Sweet Potato Zucchini Tots Recipe

Step 1: Prep Your Oven and Veggies

First things first, preheat your oven to 160°C (350°F) and line a baking tray with parchment paper. Now for the zucchini — it holds a lot of water, so grab your grated zucchini, wrap it in a clean kitchen towel, and really squeeze out as much moisture as you can with your hands. Trust me, this step makes the difference between crisp and soggy tots.

Step 2: Mix It Up

In a big bowl, combine the squeezed zucchini, cooked mashed sweet potato, garlic powder, sea salt, black pepper, and coconut flour. Use a spoon or your hands to mix until it’s all evenly incorporated. The coconut flour acts like a binder, so you don’t need to add eggs or anything else.

Step 3: Shape Your Tots

Take a tablespoon-sized scoop of the mixture and roll it into little logs or tot shapes with your hands. Place them on your lined baking sheet, making sure they’re spaced slightly apart so they crisp up nicely. I get about 32 tots from this batch, and they bake perfectly!

Step 4: Bake to Perfection

Bake for 30 to 35 minutes until the tots are golden brown and firm to the touch. I usually flip them halfway through to get both sides equally crispy. If you skip this step, the bottom can get a bit soft, so don’t skip the flip!

Step 5: Serve Warm

Enjoy these tots straight from the oven with your favorite dipping sauce. I love pairing them with a creamy garlic mayo or a tangy ketchup. They’re the perfect little bite whether it’s an afternoon snack or a party appetizer.

How to Serve Sweet Potato Zucchini Tots Recipe

Garnishes

I love sprinkling a little fresh chopped parsley or chives over these tots just before serving—it adds a pop of color and fresh flavor. Sometimes I drizzle a quick garlic aioli or a zingy lemon tahini sauce on top for something extra special.

Side Dishes

These tots go great alongside a crunchy green salad or some roasted chicken for a weeknight meal. They’re also awesome paired with simple steamed veggies or even as a side to a homemade soup.

Creative Ways to Present

For parties, I like serving these sweet potato zucchini tots on a large wooden board with bowls of dipping sauces, veggies, and fresh herbs scattered around for guests to build their own plates. They’re fun finger food that looks inviting and colorful!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and I hope you do!), they keep well in an airtight container in the fridge for up to 3 days. Just reheat them in the oven or air fryer to regain their crispy texture — microwaving tends to make them soft.

Freezing

I always freeze these tots uncooked on a baking sheet separated, then transfer them to a large zip-top bag once frozen solid. They keep perfectly for up to 3 months and it makes it super easy to grab just what you need later.

Reheating

To reheat, pop your cooked or frozen tots back into a 350°F oven for 10-15 minutes, flipping halfway—this brings back crispness. I find this way keeps them tasting almost like fresh-baked.

FAQs

Final Thoughts

This Sweet Potato Zucchini Tots Recipe has honestly become one of my kitchen favorites for a simple, crowd-pleasing snack or side dish. I love how versatile and forgiving it is, whether I’m making a quick weekday batch or prepping a freezer stash for busy days. Give these tots a try—you’ll find they become your go-to way to use up zucchini and sweet potatoes, and I guarantee your family will be begging for more!

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