Healthy Baked Sweet Potato Zucchini Tots Recipe

If you’re on the hunt for a snack that’s wholesome, satisfying, and downright delicious, you’re going to fall hard for my Healthy Baked Sweet Potato Zucchini Tots Recipe. These little bites are perfectly crispy on the outside, tender and flavorful inside, and packed with nutritious veggies. I absolutely love how approachable this recipe is — it’s a fantastic way to sneak in some extra veggies while still feeling like a treat. Trust me, once you try these tots, they’ll become your go-to for snack time or even as a fun side dish!

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Ingredients You’ll Need

The combination of sweet potatoes and zucchini gives these tots a lovely balance of sweetness and mild earthiness, plus a great texture when baked. Just a few key pantry staples help enhance the flavors while keeping things light and healthy.

• Grated zucchini: Make sure to squeeze out as much moisture as possible to avoid soggy tots.
• Cooked mashed sweet potato: Adds natural sweetness and creamy texture that binds perfectly with zucchini.
• Garlic powder: Provides subtle savory depth without overpowering the veggies.
• Sea salt: Enhances all the flavors; adjust to your taste preference.
• Black pepper: Adds a gentle kick, balancing the sweetness.
• Coconut flour: A fantastic gluten-free binder that keeps the tots together with a light finish.

Variations

I love that this Healthy Baked Sweet Potato Zucchini Tots Recipe is so versatile — it’s easy to tweak depending on what you have on hand or your dietary needs. Don’t hesitate to experiment!

• Add herbs: Sometimes I throw in fresh parsley or thyme for an herby lift, which adds a fresh pop of flavor that’s just delightful.
• Spice it up: If you enjoy a little heat, sprinkle in some smoked paprika or cayenne pepper — my family loves the added warmth.
• Make it cheesy: Adding a bit of grated Parmesan or nutritional yeast can boost that savory umami taste without overwhelming the dish.
• Gluten-free swaps: I stick with coconut flour for binding, but almond flour works too, just keep an eye on moisture levels.

How to Make Healthy Baked Sweet Potato Zucchini Tots Recipe

Step 1: Prep and Drain Your Zucchini Like a Pro

Start by grating your zucchinis and then this part is key: squeeze out as much water as you can. I usually wrap the shredded zucchini in a clean kitchen towel and twist until only dry shreds remain. This step prevents soggy tots and helps them crisp up beautifully in the oven.

Step 2: Mix it All Together

In a mixing bowl, combine the drained zucchini with your cooked mashed sweet potato, garlic powder, sea salt, black pepper, and coconut flour. Use your hands or a sturdy spoon to mix until everything is well incorporated. The mixture should be sticky enough to hold its shape — if it’s too wet, add a little more coconut flour.

Step 3: Shape Your Tots

Roll the mixture into tablespoon-sized tots — I find using slightly damp hands helps with rolling without sticking. Place them evenly spaced on a baking tray lined with parchment paper to ensure even cooking and easy cleanup.

Step 4: Bake Until Perfectly Golden

Bake in a preheated oven at 160°C (350°F) for about 30-35 minutes. You want to see a light golden brown color and feel a slight crisp on the outside. If you like them extra crispy, feel free to bake a few minutes longer, but keep an eye on them so they don’t dry out.

Serve these warm alongside your favorite dipping sauce. Trust me, once you’ve had one fresh from the oven, you’ll see why this Healthy Baked Sweet Potato Zucchini Tots Recipe is a total game changer.

How to Serve Healthy Baked Sweet Potato Zucchini Tots Recipe

Garnishes

I usually dust these tots lightly with a pinch of smoked paprika or fresh chopped herbs like parsley or chives before serving — it adds color and an extra burst of flavor that makes a difference. You can also offer lemon wedges for a bright citrus touch that really pops!

Side Dishes

These tots pair beautifully with simple sides like a crisp green salad, roasted veggies, or even alongside grilled chicken or fish for a light meal. For an extra fun dipping combo, try a creamy avocado dip, a tangy yogurt-based sauce, or classic ketchup.

Creative Ways to Present

For special occasions, I like to serve the Healthy Baked Sweet Potato Zucchini Tots Recipe in mini cupcake liners on a platter — it makes them look festive and keeps them contained. You could also skewer a few tots on small sticks as bite-size appetizers for parties. Presentation is half the fun, right?

Make Ahead and Storage

Storing Leftovers

After baking, I let the tots cool completely and store them in an airtight container in the fridge for up to 3 days. Reheating is a breeze and they hold up nicely without getting soggy.

Freezing

I often freeze these tots before baking — I place them on a baking sheet separated so they don’t stick, freeze solid, then transfer to a large ziplock bag. They keep beautifully for up to 3 months. When you’re ready, bake them straight from frozen, just add a few more minutes to the cook time.

Reheating

The best way to reheat leftovers is in a hot oven or toaster oven at 180°C (350°F) for about 8-10 minutes — this helps preserve the crispiness much better than microwaving. I learned the hard way that microwaves make them limp and sad, so heating on a tray is my secret!

FAQs

Final Thoughts

This Healthy Baked Sweet Potato Zucchini Tots Recipe has become one of those easy, feel-good recipes I’m always excited to make when I want a tasty snack that doesn’t derail my healthy eating goals. The way the sweet potato sweetness blends with zucchini and crispy edges gives each bite a cozy, homey vibe. I wholeheartedly recommend giving these tots a try—you’ll love how simple, delicious, and versatile they are. Plus, your family, friends, or even picky eaters will thank you for serving up something this good and good-for-you.

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