Baked Sweet Potato Zucchini Tots

Baked sweet potato zucchini tots are my go-to recipe when I want something both healthy and crowd-pleasing for snacks or easy sides. They come together with a handful of wholesome ingredients and require no frying so cleanup is a breeze. My kids love these warm from the oven and I always double the batch for quick freezer meals later in the week.

I first tossed these together for a family picnic and they disappeared before everything else. Ever since they have become the most-requested finger food at our gatherings.

Ingredients

• Grated zucchini: Adds moisture and soft texture Try to pick firm medium zucchinis and always squeeze out excess water for best results
• Mashed sweet potato: Brings natural sweetness and vibrant color Look for sweet potatoes that feel heavy for their size without blemishes
• Garlic powder: Gives a punch of flavor Opt for fresh ground powder for the best taste
• Sea salt: Enhances all the other flavors Choose a fine sea salt so it blends well
• Black pepper: Adds a gentle heat Use freshly ground if possible
• Coconut flour: Binds without gluten Look for coconut flour that feels light and fluffy not clumpy

Instructions

Prep the Oven and Zucchini:

Set your oven to 160C or 350F and line a baking tray with baking paper. Use your hands and a clean towel to squeeze as much liquid as possible from the grated zucchini. This is crucial because extra water can make your tots soggy instead of crisp.

Mix the Dough:

In a large mixing bowl add the wrung-out zucchini mashed sweet potato garlic powder sea salt black pepper and coconut flour. Stir very thoroughly until well mixed. The coconut flour will soak up some liquid but do not worry if the mixture feels slightly sticky.

Shape the Tots:

Scoop out tablespoon-sized portions of the mixture. Shape each into a classic tot form by rolling gently between your hands. Place them on your prepared baking tray spacing them out slightly so air can circulate.

Bake Until Golden:

Pop the tray in the oven. Bake for 30 to 35 minutes. Halfway through you can rotate the tray for even baking. They should be slightly golden brown and easily lift off the paper when ready.

Serve Warm:

Enjoy these tots straight from the oven. They are at their best warm dipped in your favorite sauce whether creamy vegan ranch or a spicy ketchup.

Coconut flour is my little secret for perfect gluten free binding in these tots. The first time I made them with my sister we ate the entire pan by the handful right off the tray so beware how addictive they are.

Storage Tips

These tots taste best the day you make them but if you want to prep ahead just freeze them uncooked. Lay in a single layer on a tray until solid then transfer to a large zip-top bag so they do not stick together. When you are ready to bake simply place them straight from the freezer onto a lined tray and add a couple extra minutes to the baking time. Leftovers reheat well in a toaster oven for a quick snack.

Ingredient Substitutions

If you do not have coconut flour you can use almond flour or oat flour but start with a bit less since they absorb differently. White potatoes can work in place of sweet potato but will give you a slightly different taste and less color. If you love spice try smoked paprika or cumin instead of garlic powder for a new flavor profile.

Serving Suggestions

These tots are made to be dunked. Serve them with your favorite dipping sauce like hummus or a tangy yogurt dip. I often pack a few in lunchboxes with some fruit for a balanced midday meal. They also make a fantastic crunchy topping on big salad bowls.

Cultural and Historical Context

Tater tots became an American drive-in classic in the 1950s but this veggie-forward version puts a nutritious spin on the original. Sweet potatoes and zucchini are both essential in global home cooking for their adaptability and abundance so this recipe brings that wholesome tradition to your kitchen.

Seasonal Adaptations

Swap in grated carrot for the zucchini in early spring Try pureed pumpkin or butternut squash instead of sweet potato for fall Mix in chopped fresh herbs like dill or parsley when you have an abundance in summer

The most important lesson I have learned is to always check the tots for doneness at the lower end of the baking range because oven performance can vary. That way you ensure a golden crust and soft middle every time.

Common Recipe Questions

→ How can I ensure the tots turn out crispy?

Squeeze as much moisture as possible from the grated zucchini and bake until lightly golden for optimum crispiness.

→ Can I freeze these before baking?

Yes, shape the tots, freeze on a tray to prevent sticking, then store in a zip lock bag for up to 3 months.

→ Are these suitable for vegan and paleo diets?

Yes, these tots are both vegan and paleo friendly, as they use only plant-based and grain-free ingredients.

→ What dipping sauces go well with them?

They pair well with tomato sauce, hummus, or any creamy dip of your choice.

→ Can I swap coconut flour for another type?

You may substitute coconut flour with almond flour or oat flour, but texture may vary slightly.