Healthy Baked Sweet Potato Zucchini Tots Recipe

If you’re on the hunt for a snack that’s both nourishing and downright addictive, this Healthy Baked Sweet Potato Zucchini Tots Recipe is going to be your new best friend. I absolutely love how these tots come out crispy on the outside and tender on the inside without frying or any heavy oils. Plus, they’re naturally gluten-free and packed with veggies—which means you can enjoy them guilt-free any time you please. Stick with me here, and I’ll share everything you need to nail this recipe at home.

this …

Ingredients You’ll Need

The magic of this Healthy Baked Sweet Potato Zucchini Tots Recipe lies in its simple yet complementary ingredients—you’ll find they work beautifully together to create texture and flavor without any fuss. When shopping, try to get firm zucchinis and naturally sweet potatoes for the most vibrant results.

• Zucchinis: Choose fresh, firm zucchinis. Since they hold a lot of water, squeezing out the moisture is key to getting crispy tots.
• Cooked Mashed Sweet Potato: I usually roast or steam my sweet potato ahead of time—it’s naturally sweet and creamy, adding gentle sweetness and binding power.
• Garlic Powder: Adds a subtle, savory punch without overpowering the gentle flavors.
• Sea Salt: Enhances all the flavors; adjust to taste.
• Black Pepper: Just a pinch to keep things interesting.
• Coconut Flour: This is my go-to flour for a gluten-free option that absorbs moisture well and helps hold the tots together.

Variations

I’m all about tweaking this Healthy Baked Sweet Potato Zucchini Tots Recipe to fit whatever mood or dietary need pops up. It’s super forgiving to substitutions and additions, so don’t be afraid to make it your own!

• Add Some Cheese: I love sprinkling a bit of grated Parmesan or cheddar into the mix for a richer flavor and that melty goodness inside.
• Spice It Up: Toss in some smoked paprika or chili flakes if you want a little kick. My family enjoys that subtle heat, especially for afternoon snacks.
• Herbal Boost: Adding fresh herbs like chopped parsley or thyme brightens these tots tremendously. It’s a small step that totally elevates them.
• Different Flours: If coconut flour isn’t your favorite, almond or oat flour work well too—just watch the moisture levels.

How to Make Healthy Baked Sweet Potato Zucchini Tots Recipe

Step 1: Prep and Squeeze Out the Zucchini

This is a critical step—when I first tried this recipe, I skipped squeezing the zucchini, and the tots turned out soggy. Use your hands or a clean kitchen towel to squeeze out as much moisture as possible. Trust me, it makes all the difference in getting that crispy texture.

Step 2: Mix Everything Together

In a large bowl, combine the grated and dried zucchini, cooked mashed sweet potato, garlic powder, sea salt, black pepper, and coconut flour. Mix well until the ingredients are fully integrated. The mixture should be sticky but manageable—if it feels too wet, add a touch more coconut flour.

Step 3: Shape Your Tots

Grab a tablespoon of the mixture and roll it into little tot shapes with your hands. I like to keep them uniform for even baking. Place them spaced apart on a baking sheet lined with baking paper—this prevents sticking and helps with cleanup.

Step 4: Bake to Golden Perfection

Bake at 160°C (350°F) for about 30-35 minutes. Keep an eye on them toward the end—they should be lightly golden and firm to the touch. Let them cool for a few minutes before serving, so they hold their shape better.

How to Serve Healthy Baked Sweet Potato Zucchini Tots Recipe

Garnishes

I often sprinkle a little flaky sea salt or chopped fresh herbs—like parsley or chives—right after baking. It adds freshness and a pop of color that makes these tots even more irresistible in my opinion.

Side Dishes

For a quick lunch, I pair these tots with a crisp green salad and a tangy yogurt-based dipping sauce. They also play well alongside grilled chicken or salmon for an easy weeknight dinner that everyone loves.

Creative Ways to Present

Hosting a party? Serve your Healthy Baked Sweet Potato Zucchini Tots on a wooden board with bowls of colorful dips—think avocado crema, spicy sriracha mayo, or classic ketchup. It’s a guaranteed hit and super fun to snack on while mingling.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which might be tough!), store them in an airtight container in the fridge for up to 3 days. I recommend reheating them in a toaster oven or on a hot skillet to bring back their crispiness.

Freezing

This Healthy Baked Sweet Potato Zucchini Tots Recipe freezes wonderfully! I like to freeze them before baking—just pop them on a tray separated so they don’t stick, then transfer to a zip-lock bag. They keep for up to 3 months, and bake straight from frozen, adding a few extra minutes.

Reheating

To reheat, skip the microwave if you want to preserve that crisp texture. Instead, use a preheated oven or air fryer set at 180°C (350°F) for 5-10 minutes—your tots will taste just as fresh as the first time.

FAQs

Final Thoughts

This Healthy Baked Sweet Potato Zucchini Tots Recipe is one I reach for again and again when I want a wholesome, tasty snack that the whole family enjoys. They’re straightforward to make, freezer-friendly, and endlessly customizable, which is exactly what I need for busy days. I hope you give them a try—you might just find yourself adding these little bites into your regular rotation like I did. Happy cooking!

Print