Name: Baked Sweet Potato Zucchini Tots That Kids Will Devour
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups grated zucchini (Remove excess moisture); 1 cup mashed sweet potato (Can be substituted with russet potatoes); 1/4 cup coconut flour (Can substitute with all-purpose or almond flour)

There’s something magical about turning simple ingredients into a kid-friendly delight that leaves everyone smiling. These Baked Sweet Potato Zucchini Tots bring together the natural sweetness of sweet potatoes and the subtle, nurturing flavor of zucchini, creating a snack that feels indulgent while being oh-so-healthy. The beauty of this recipe lies in its simplicity; with just three key ingredients, you can whip up a crunchy, golden-brown treat that’s perfect for all ages. Not only are they incredibly quick to prepare, but they also offer a sneaky way to incorporate more veggies into your family’s diet. Imagine these crispy bites paired with your favorite dipping sauce at snack time or as a delightful side dish. Ready to turn ordinary vegetables into something extraordinary? Let’s dive in!

Why are these tots a must-try?

Crispy Exterior: Each bite offers a delightful crunch that tantalizes the taste buds, making these tots hard to resist.
Nutritious Ingredients: Packed with vitamins, these Baked Sweet Potato Zucchini Tots are a fantastic way to add some veggie goodness to your family’s meals.
Family-Friendly: Kids will love the fun shape and irresistible taste, while adults can appreciate the healthy twist.
Versatile Use: Perfect as an appetizer, snack, or side dish, you can even pack them in lunch boxes for a nutritious treat.
Quick and Easy: With a simple preparation process, you can whip these up in no time—perfect for busy weekdays! Make sure to check out Mini Baked Chicken for another fun family-friendly recipe!

Baked Sweet Potato Zucchini Tots Ingredients

Get ready to create a deliciously healthy snack!

For the Tots

Sweet Potato – Provides natural sweetness and a creamy texture after baking; feel free to substitute with russet potatoes for a different flavor profile.
Zucchini – Adds moisture and nutrition; remember to remove excess water for optimal texture, or use yellow squash as an alternative.
Coconut Flour – Helps bind the tots and adds a subtle nutty flavor; you can swap in all-purpose flour or almond flour, but adjust the quantity for different absorbency.

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

Step 1: Prepare Zucchini
Begin by grating the zucchini using a box grater, ensuring you have shredded pieces ready for mixing. After grating, place the zucchini in a clean kitchen towel, twist it tightly, and squeeze out as much moisture as possible. This step is crucial for achieving crispy Baked Sweet Potato Zucchini Tots, as excess water can lead to sogginess.

Step 2: Mix Ingredients
In a mixing bowl, combine the grated zucchini with the mashed sweet potato, ensuring they are well blended. Sprinkle in the coconut flour and season the mixture with salt and pepper to your liking. Using a fork or your hands, thoroughly mix until all ingredients are evenly distributed, forming a sticky dough-like consistency perfect for shaping.

Step 3: Shape Tots
Preheat your oven to 375°F (190°C) while you begin shaping the mixture. With clean hands, take small portions of the mixture and roll them into small cylindrical shapes resembling tots. Place each shaped tot on a lined baking tray, allowing a little space between them. This spacing helps in getting that delightful golden-brown crisp as they bake.

Step 4: Bake
Once your oven is preheated, carefully place the baking tray in the oven. Bake the Baked Sweet Potato Zucchini Tots for about 35 minutes, flipping them halfway through to ensure even cooking. You’ll know they’re ready when they turn a beautiful golden color and have a slightly crisp exterior that promises a delicious bite.

Step 5: Serve
After baking, remove the tray from the oven and let the tots cool for a few minutes. This cooling time enhances their texture. For the best experience, serve the crispy Baked Sweet Potato Zucchini Tots warm, perhaps with a side of ketchup or mustard for dipping, adding an extra touch of flavor to this delightful snack.

Baked Sweet Potato Zucchini Tots Variations

Feel free to get creative and customize these tasty tots to fit your family’s preferences!

Herb-Infused: Add fresh or dried herbs like thyme or oregano for an aromatic twist that elevates the flavor.
Spicy Kick: Mix in a pinch of cayenne pepper or red pepper flakes for a delightful heat that adds excitement to every bite.
Cheesy Goodness: Incorporate shredded cheese like cheddar or mozzarella into the mixture for a creamy, gooey texture that kids will adore.
Quinoa Boost: Stir in cooked quinoa for extra protein and a delightful texture twist, making these tots even more filling.
Nut-Free Flour: Swap coconut flour for oat flour to cater to nut allergies without sacrificing flavor or texture.
Veggie Medley: Get adventurous with other grated vegetables like carrots or sweet bell peppers to add color, nutrition, and sweetness.
Baked Sweet Potato Zucchini Tots with Dips: Serve with a homemade avocado dip or zesty salsa for a lively and flavorful pairing that enhances the overall experience. For more ideas, check out the Corn Zucchini Chowder for a delicious soup option to accompany your snack.
Mini Version: Shape the mixture into smaller, bite-sized pieces for dipping—perfect for picky eaters or little fingers!

Explore these variations and make this recipe uniquely yours while keeping it healthy and fun!

How to Store and Freeze Baked Sweet Potato Zucchini Tots

Fridge: Store leftover Baked Sweet Potato Zucchini Tots in an airtight container for up to 3 days to maintain their crispiness.

Freezer: Freeze uncooked shaped tots on a baking tray, then transfer to a ziplock bag for up to 3 months. Bake from frozen at 350°F (160°C) for 10-15 minutes when ready to enjoy.

Reheating: To reheat cooked tots, place them in a preheated oven at 350°F (160°C) for about 10 minutes to restore their crispiness.

Make-Ahead: These tasty tots can be prepared in advance, making meal prep quick and convenient for busy days!

Expert Tips for Baked Sweet Potato Zucchini Tots

• Moisture Management: Properly squeeze out excess zucchini moisture to prevent soggy tots—this step is crucial for achieving crispy Baked Sweet Potato Zucchini Tots.

• Baking Secrets: Increase the oven temperature to 400°F for the last 5 minutes to enhance crispiness, giving your tots that golden crunch.

• Freezing Guidance: For easy meal prep, freeze shaped tots before baking. Just arrange them on a baking tray, freeze, and transfer to a ziplock bag for quick future meals.

• Flavor Fun: Experiment with spices or herbs like garlic or onion powder to elevate the flavor profile. Your kids will love the burst of taste!

• Keep It Clean: Use parchment paper on your baking tray to prevent sticking and make clean-up a breeze—no one likes a messy kitchen!

What to Serve with Baked Sweet Potato Zucchini Tots

Elevate your meal experience with delightful pairings that complement the crispy perfection of these plant-based bites.

Creamy Avocado Dip: This smooth dip adds richness and flavor, making the perfect balance with the crispy tots. The healthy fats also enhance the overall nutrition.
Fresh Garden Salad: A mix of colorful veggies and a light dressing provides a refreshing contrast, brightening up each bite. Adding nuts or seeds can offer extra crunch and fiber.
Roasted Brussels Sprouts: The nutty, caramelized flavor of the sprouts pairs beautifully with the sweetness of the tots, creating a satisfying meal with different textures.
Homemade Ketchup: A slightly tangy and sweet dipping sauce enhances flavor profiles, and your family will love that it’s made with wholesome ingredients.
Crispy Sweet Potato Fries: Keep the sweet potato theme going! The contrast in textures will keep everyone happily crunching away, making for a hearty dish in itself.
Sparkling Lemonade: A light and refreshing beverage option that cuts through the richness, making it a lighthearted choice for family gatherings or casual dinners.
Fruit Skewers: Juicy fruits add a touch of sweetness and color to your meal, enticing the little ones while ensuring a mix of delicious flavors.
Chocolate Avocado Pudding: For dessert, this creamy, nutritious pudding offers decadence without the guilt, making it a perfect finish after a wholesome meal.

Make Ahead Options

These Baked Sweet Potato Zucchini Tots are perfect for meal prep, allowing you to enjoy a wholesome snack with minimal fuss throughout the week! You can prepare the mixture and shape the tots up to 24 hours in advance; simply store them in an airtight container in the refrigerator to maintain their freshness. For even longer storage, freeze the shaped tots on a baking tray, then transfer them to a ziplock bag for up to 3 months. When you’re ready to enjoy, bake them straight from frozen at 350°F (160°C) for 10-15 minutes, so they’re still just as crispy and delicious as when freshly made. Enjoy the time-saving advantages while savoring a nutritious treat!

Baked Sweet Potato Zucchini Tots Recipe FAQs

How do I select ripe sweet potatoes and zucchini?
Absolutely! When choosing sweet potatoes, look for ones that are firm with smooth skin—avoid any with dark spots or blemishes. For zucchini, opt for ones that are dark green and firm, avoiding oversized specimens that may have tough skin and seeds.

What’s the best way to store leftover Baked Sweet Potato Zucchini Tots?
To keep your tots crispy, store them in an airtight container in the fridge for up to 3 days. If you leave them exposed, they may lose their delightful crunch, so airtight storage is key!

Can I freeze Baked Sweet Potato Zucchini Tots for later use?
Yes, you can! To freeze, first shape the tots (before baking) and lay them on a baking tray. Freeze them until solid, then transfer to a ziplock bag. They will last up to 3 months in the freezer. When you’re ready to eat, bake from frozen at 350°F (160°C) for 10-15 minutes until heated through.

What should I do if my zucchini tots turn out soggy?
No worries! If your Baked Sweet Potato Zucchini Tots end up soggy, it usually means too much moisture was retained in the zucchini. Next time, make sure to squeeze out as much liquid as possible using a clean kitchen towel. Additionally, baking at a higher temperature for the last few minutes can help crisp them up, too.

Are these Baked Sweet Potato Zucchini Tots suitable for pets?
While sweet potatoes and zucchini are non-toxic for most pets, it’s best to serve these tots plain without added salt or spices. Always consult your vet before introducing new foods to your pets’ diets!

Can I substitute the coconut flour in this recipe?
Very! If you don’t have coconut flour on hand, you can use all-purpose flour or almond flour as alternatives. Just keep in mind that coconut flour absorbs more moisture, so you’ll need to adjust the quantity—start with about half the amount and add more as needed to get a sticky dough-like consistency.