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Baked Sweet Potato Zucchini Tots

These delightful Baked Sweet Potato Zucchini Tots blend sweet potatoes and zucchini for a crispy exterior and tender interior, making them a healthy and kid-friendly 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: 45
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 250 g 2 medium zucchinis, grated Choose fresh, firm zucchinis; squeeze out excess moisture for crispy tots.
  • 250 g 1 cup cooked mashed sweet potato Freshly steamed or baked sweet potato is ideal; unsweetened sweet potato puree works too.
  • 1 teaspoon garlic powder Can substitute with fresh minced garlic for a bolder flavor.
  • 0.5 teaspoon sea salt Enhances all flavors.
  • 0.5 teaspoon black pepper Freshly ground provides the best flavor.
  • 2 tablespoons coconut flour Offers gluten-free binding; almond flour can be a substitute.

Method
 

Preparation
  1. Preheat your oven to 160°C (350°F).
  2. Line a baking tray with baking paper and lightly grease with olive oil or cooking spray.
  3. Squeeze out as much moisture as possible from the grated zucchini using a clean kitchen towel or cheesecloth.
  4. In a large mixing bowl, combine the drained zucchini, cooked mashed sweet potato, garlic powder, salt, pepper, and coconut flour. Mix until well combined.
  5. Roll tablespoon-sized portions of the mixture into small balls (or nugget shapes) and place them on the prepared baking sheet, evenly spaced.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until slightly golden brown and crispy.
  2. Let cool for a few minutes before serving warm.

Notes

Serve with dips like hummus or ranch dressing. For variations, experiment with spices or additional vegetables.