Baked Sweet Potato Tots (Printable Version)
# What You'll Need:
→ Vegetables
01 -
200 grams sweet potato, peeled and grated
02 -
150 grams zucchini, grated and excess moisture squeezed out
→ Binders and Fillers
03 -
1 large egg
04 -
50 grams shredded cheddar or mozzarella cheese
05 -
60 grams breadcrumbs or almond flour (for gluten-free option)
→ Seasonings
06 -
1 teaspoon salt
07 -
½ teaspoon black pepper
08 -
½ teaspoon garlic powder (optional)
→ Finishing
09 -
Olive oil spray, as needed
# Step-by-Step Directions:
01 -
Peel and grate the sweet potato. Grate the zucchini, then wrap it in a cheesecloth or clean kitchen towel and squeeze out as much moisture as possible to ensure crispness.
02 -
In a large bowl, mix the grated sweet potato, zucchini, shredded cheese, egg, breadcrumbs or almond flour, salt, pepper, and garlic powder until thoroughly incorporated.
03 -
Using a cookie scoop or tablespoon, portion the mixture and shape each into small tot forms. Arrange them spaced on a parchment-lined baking sheet.
04 -
Preheat the oven to 200°C. Lightly spray the tots with olive oil and bake for 20-25 minutes, turning halfway through, until golden brown and crisp.
05 -
Serve warm with your preferred dipping sauce such as ketchup, ranch, or spicy aioli.
# Helpful Notes:
01 -
Squeezing moisture from the zucchini is essential to achieve crunchy tots instead of soggy ones.
02 -
Tots can be shaped and refrigerated for up to one day before baking or frozen after baking for later use.
03 -
Air frying at 190°C for 10-12 minutes is an alternative cooking method for crisp results.