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Baked Sweet Potato Zucchini Tots

These guilt-free Baked Sweet Potato Zucchini Tots combine the sweetness of sweet potatoes with the crunch of zucchini for a delicious and healthier snack or side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 20 tots
Course: Appetizer, Snack
Cuisine: American
Calories: 40
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 units grated zucchinis (about 250g) Use fresh, firm zucchinis for the best texture.
  • 1 cup cooked mashed sweet potato (about 250g) Sweet potatoes should be soft and buttery.
  • 1 teaspoon garlic powder Feel free to swap with fresh garlic for a punchier taste.
  • ½ teaspoon sea salt Adjust to taste; kosher salt works as well.
  • ½ teaspoon black pepper Freshly cracked is always best for robust flavor.
  • 2 tablespoons coconut flour Helps bind the mixture; can substitute with almond flour.

Method
 

Preparation
  1. Preheat your oven to 160°C (350°F) and line a baking tray with baking paper.
  2. Using a grater, shred the zucchinis and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
  3. In a large mixing bowl, combine the squeezed zucchini, cooked sweet potato, garlic powder, sea salt, and black pepper. Mix until well combined.
  4. Gradually sprinkle in the coconut flour while mixing until the mixture holds together.
  5. Scoop out tablespoon-sized amounts and roll into tot shapes. Place them on the prepared baking sheet with space between each.
Baking
  1. Bake for 30-35 minutes, or until golden brown and crispy. Flip halfway through for even browning.
Serving
  1. Serve warm with your favorite dipping sauce such as ranch, ketchup, or garlic aioli.

Notes

Allow any leftover tots to cool completely before storing in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a single layer before transferring to a freezer bag for up to 3 months.