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These Baked Sweet Potato Zucchini Tots are a fantastic way to enjoy a crispy, savory snack with a healthy twist. Perfectly golden on the outside and tender inside, they blend the natural sweetness of sweet potatoes with fresh zucchini for a flavor-packed bite. Because they are baked instead of fried, they offer all the crunch with less oil, making them a guilt-free treat for any time of day.
I first made these tots on a busy weeknight as a way to sneak veggies into dinner and now they have become a staple. My family loves how crispy they get and dipping them into different sauces keeps everyone excited to eat their veggies.
Ingredients
- Sweet Potato: adds natural sweetness, vibrant color, and is loaded with fiber and beta-carotene which supports eye health and immunity
- Zucchini: keeps the tots moist and adds a mild, fresh vegetable flavor that blends perfectly with the sweet potato
- Egg: works as the binder holding all the grated ingredients together so the tots keep their shape
- Shredded Cheese: like cheddar or mozzarella provides melty goodness and helps create a golden crust that enhances texture and flavor
- Breadcrumbs or almond flour: for a gluten-free option give the tots structure and a slight crunch that keeps them from falling apart
- Salt and Pepper: enhance the natural sweetness and earthiness of the vegetables without overpowering them
- Garlic Powder: boosts savoriness with a subtle depth of flavor
- Olive Oil Spray: helps the tots crisp up in the oven without excess oil from frying
Step-by-Step Instructions
- Sauté the Aromatics:
- You start by peeling the sweet potato and grating it evenly. Then grate the zucchini and be sure to squeeze out as much moisture as possible using a cheesecloth or clean kitchen towel. This step is essential to ensure your tots are crisp and not soggy when baked.
- Mix the Ingredients:
- In a large mixing bowl, combine the grated sweet potato and zucchini with shredded cheese, egg, breadcrumbs, salt, pepper, and garlic powder. Mix everything thoroughly until well combined so that the flavors are evenly distributed and the mixture holds together.
- Shape the Tots:
- Use a spoon or cookie scoop to portion the mixture into equal sizes. Roll each portion gently between your hands into small tot shapes and arrange them on a parchment-lined baking sheet. This helps them cook evenly and get that perfect golden crust.
- Bake Until Golden:
- Preheat your oven to 400 degrees Fahrenheit. Lightly spray the tops of the tots with olive oil to encourage browning and crispness. Bake for 20 to 25 minutes, flipping the tots halfway through cooking for an even, crispy finish on all sides.
- Serve and Enjoy:
- Once baked, serve the tots warm with your favorite dipping sauces like ketchup, ranch, or spicy aioli. They make a great snack, a tasty side dish with dinner, or a fun addition to any lunchbox.
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The zucchini is my favorite ingredient because its moisture and mild flavor perfectly balance the natural sweetness of the sweet potato. I remember making these tots with my kids on a rainy afternoon and watching them gobble up veggies without hesitation was a proud moment.
Storage Tips
Leftover tots should be cooled completely before placing them in an airtight container and stored in the refrigerator for up to four days. When reheating, use the oven or air fryer at 375 degrees Fahrenheit for five to seven minutes to bring back the crunch. For longer storage, freeze the baked tots in a single layer on a tray until firm, then transfer them to a freezer bag. You can reheat them straight from frozen without thawing.
Ingredient Substitutions
If you do not have a sweet potato, orange-fleshed yam or butternut squash can work as substitutes adding similar sweetness and texture. Breadcrumbs can be replaced with finely ground oats, crushed gluten-free crackers, or extra almond flour for gluten-free versions. Try swapping the shredded cheese for a dairy-free alternative if needed; just keep in mind it might affect the crispiness slightly.
Serving Suggestions
These tots are delicious served alongside grilled meats or roasted vegetables for a wholesome meal. They also make a fantastic addition to breakfast plates when paired with eggs and avocado. Try dipping them in different sauces like a smoky chipotle mayo or a tangy yogurt-based dip to keep things exciting.
Cultural Context
Tater tots have been a beloved snack in American kitchens for decades but upgrading them with sweet potato and zucchini adds a fresh, nutrient-rich twist. This recipe represents a modern spin on a nostalgic comfort food that embraces health without skimping on flavor or crunch.
Pro Tips
- Make sure to squeeze out all excess moisture from the zucchini to prevent soggy tots
- Use a cookie scoop for uniform sizes so all tots bake evenly and crisp up beautifully
- Do not skip spraying olive oil before baking as it makes all the difference in creating a golden, crispy exterior
Commonly Asked Questions
- → Can I prepare the tots ahead of time?
Yes, you can shape the tots and refrigerate them up to a day before baking, or freeze after baking to reheat later.
- → What can substitute for breadcrumbs?
Almond flour, crushed gluten-free crackers, or finely ground oats all work well to provide structure.
- → Is peeling the sweet potato necessary?
Peeling is optional. Leaving the peel adds extra fiber and nutrients if thoroughly cleaned.
- → Can these tots be cooked in an air fryer?
Absolutely, air frying at 375°F for 10-12 minutes yields a crisp exterior similar to baking.
- → Which dips pair best with these bites?
Options like ketchup, chipotle mayo, ranch dressing, garlic aioli, or spicy yogurt complement them well.
- → Can I add more vegetables to the mix?
Yes, finely chopped spinach, carrots, or bell peppers can be included, but be sure to remove excess moisture.