There is nothing quite like the crispy, comforting bite of these Baked Sweet Potato Zucchini Tots Recipe to make snack time or mealtime feel special. Lightly golden on the outside and tender on the inside, these tots bring together the sweet earthiness of mashed sweet potato with the fresh, subtle crunch of zucchini in a way that is both nutritious and utterly delicious. Whether you’re looking for a wholesome snack, a playful side, or a make-ahead treat, this recipe is simple to master and endlessly satisfying, promising moments of joy with every crispy tot you pop in your mouth.

Ingredients You’ll Need

The image shows a clear glass bowl placed on a white marbled surface. Inside the bowl, there are two main visible layers: on the left, a pile of shredded green zucchini with a moist texture, and on the right, a smooth layer of bright orange mashed sweet potatoes. On top of the sweet potatoes, there are four small piles of different powders and seasonings arranged in a cluster—white flour, pink salt, black pepper, and light beige breadcrumbs. The ingredients are neatly arranged and have clear, distinct colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is the secret to turning this straightforward dish into a kitchen favorite. Each item is chosen to add flavor, texture, and balance, making every tot burst with wholesome goodness. You don’t need a pantry full of unusual items here – just a handful of staples that come together beautifully.

Grated Zucchini: Fresh zucchinis add a subtle crunch and moisture that lighten the texture perfectly.
Cooked Mashed Sweet Potato: Brings natural sweetness and creaminess, helping bind the tots gently.
Garlic Powder: A must-have seasoning that infuses a warm, savory note without overpowering.
Sea Salt: Enhances all the natural flavors and balances the sweetness of the sweet potato.
Black Pepper: Adds a mild kick to brighten the overall taste experience.
Coconut Flour: Works as a light binder and lends a hint of nutty flavor, keeping these tots gluten-free.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Baked Sweet Potato Zucchini Tots Recipe

Step 1: Preheat and Prepare

Start by heating your oven to 160°C (350°F) and line a baking tray with parchment or baking paper. This simple step ensures your tots bake evenly and won’t stick, making cleanup a breeze too.

Step 2: Squeeze Out Zucchini Moisture

Using your hands, press and squeeze the grated zucchini to release as much moisture as you can. This is a game changer to keep your tots crispy and avoid sogginess when baking.

Step 3: Combine Ingredients

In a large mixing bowl, gently mix the zucchini, cooked mashed sweet potato, garlic powder, sea salt, black pepper, and coconut flour together. Take your time to evenly distribute everything so each tot will have a harmonious flavor and texture.

Step 4: Shape Your Tots

With clean hands, scoop a tablespoon-sized amount of the mixture and roll it into compact tots. Place them spaced out on your prepared baking sheet to allow that perfect golden browning all around.

Step 5: Bake to Perfection

Pop the baking tray into the oven and bake for about 30 to 35 minutes until the tots turn a lovely golden brown. The smell of roasting sweet potato and zucchini filling your kitchen will have you eagerly waiting to taste these gems.

Step 6: Serve Warm and Enjoy

Once baked, serve your Baked Sweet Potato Zucchini Tots Recipe warm with your favorite dipping sauce for an irresistible treat everyone will adore.

How to Serve Baked Sweet Potato Zucchini Tots Recipe

The image shows many small, orange, oval-shaped croquettes spread out in rows on a sheet of crumpled parchment paper. Each croquette has a slightly rough texture with visible dark green herbs and small brown grilled marks on the top side, showing they are lightly fried. The croquettes are tightly packed but not stacked, covering the entire visible area with their warm, golden-orange color and green flecks. The surface beneath the parchment paper is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a touch of freshly chopped parsley or chives on top for a burst of fresh green color and subtle herbal note. A light dusting of smoked paprika also adds a beautiful visual appeal and a hint of warmth to the flavor.

Side Dishes

Pair these tots with a crisp green salad dressed in lemon vinaigrette or alongside roasted vegetables for a wholesome, balanced meal. They also make a perfect companion to grilled meats or a hearty bean stew to round out your plate.

Creative Ways to Present

For a fun appetizer, arrange the tots on a platter with an array of dipping sauces like tangy yogurt dip, spicy sriracha mayo, or classic ketchup. You could also serve them stacked with a dollop of guacamole between layers for an exciting twist.

Make Ahead and Storage

Storing Leftovers

Leftover tots can be kept in an airtight container in the refrigerator for up to 3 days. They remain tasty and ready to enjoy with minimal effort when reheated properly.

Freezing

If you want to stash some for longer, freeze the uncooked tots arranged on a tray until firm, then transfer to a resealable bag or container. This makes it easy to bake just the amount you need straight from frozen whenever craving strikes.

Reheating

To bring leftover or frozen tots back to that crispy glory, bake them at 180°C (350°F) for 10-15 minutes or until warmed through and golden again. Avoid microwaving where possible to keep that classic tot crunch intact.

FAQs

Can I use regular flour instead of coconut flour?

Yes, all-purpose flour can be substituted, but coconut flour keeps these tots gluten-free and adds a slightly nutty flavor. Adjust the amount as coconut flour absorbs more moisture than regular flour.

How do I prevent the tots from being mushy?

Make sure to squeeze out as much liquid from the grated zucchini as possible and avoid adding too much flour. Baking at the right temperature also helps develop a crispy exterior.

Are these tots suitable for freezing after baking?

They freeze best before baking. However, if you freeze cooked tots, reheat them in the oven to restore crispness rather than using a microwave.

Can I add cheese or herbs to the mixture?

Absolutely! Adding shredded cheese or fresh herbs like parsley or basil can elevate the flavor, just mix them into the batter before shaping your tots.

What dips pair well with Baked Sweet Potato Zucchini Tots Recipe?

These tots are fantastic with creamy dips such as garlic aioli, ranch, or a spicy chipotle sauce. For a healthier option, try Greek yogurt mixed with lemon and dill.

Final Thoughts

I can’t recommend the Baked Sweet Potato Zucchini Tots Recipe enough—it’s one of those dishes that feels like a little hug on a plate. So easy to make, packed with flavor, and versatile enough for any meal or snack time, these tots are a wonderful way to enjoy vegetables in a fun and delicious form. Give them a try, and I promise they’ll become a favorite in your recipe rotation just like they did in mine!

Baked Sweet Potato Zucchini Tots Recipe

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3.9 from 8 reviews

These Baked Sweet Potato Zucchini Tots are a delicious and healthy snack option that combines the natural sweetness of mashed sweet potatoes with the freshness of grated zucchini. Seasoned with garlic powder, sea salt, and black pepper, then baked to a golden brown, these tots are perfect as a savory appetizer or side dish. Made with coconut flour to bind the ingredients, they are light, gluten-free, and easy to prepare.

Author: Paula
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes
Yield: 32 tots
Category: Snack
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Vegetables

2 medium zucchinis (about 250g), grated
1 cup (250g) cooked mashed sweet potato

Seasonings

1 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Binding Agent

2 tablespoons coconut flour

Instructions

Preheat Oven: Preheat your oven to 160°C (350°F) and line a baking tray with baking paper to prevent sticking.
Prepare Zucchini: Use your hands to firmly squeeze out all the excess moisture from the grated zucchini to avoid soggy tots.
Mix Ingredients: In a mixing bowl, combine the squeezed zucchini, mashed sweet potato, garlic powder, sea salt, black pepper, and coconut flour. Mix thoroughly until well combined.
Form Tots: Using a tablespoon, scoop and shape the mixture into small tot-sized portions and place them evenly spaced on the prepared baking tray.
Bake: Bake the tots in the preheated oven for 30 to 35 minutes or until they turn slightly golden brown and hold together firmly.
Serve: Remove from oven and let cool slightly. Serve warm with your favourite dipping sauce for a tasty snack or appetizer.

Notes

Ensure to squeeze out as much moisture from zucchini as possible to help the tots crisp up nicely.
You can substitute coconut flour with almond flour if preferred, but the texture may vary slightly.
Feel free to add herbs like parsley or oregano for an extra flavor boost.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain crispness.