Why Make This Recipe
Baked Sweet Potato Zucchini Tots are a delightful snack or side dish that brings smiles to the table. They are packed with wholesome veggies, making them a great choice for both kids and adults. The sweet potato adds a hint of sweetness, while the zucchini keeps things light and fresh. Plus, these tots are baked, not fried, so you can enjoy them guilt-free. This recipe merges comfort with health—allowing you to indulge without compromise.
How to Make Baked Sweet Potato Zucchini Tots
Ingredients
- 2 (about 250g) grated zucchinis
- 1 cup (250g) cooked mashed sweet potato
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons coconut flour
Directions
Start by preheating your oven to 160C (350F) and lining a baking tray with baking paper. The first step is to get your zucchini ready; use your hands to squeeze out all the moisture. This helps to keep your tots from being mushy.
In a bowl, mix together the squeezed zucchini, cooked mashed sweet potato, garlic powder, salt, pepper, and coconut flour. The coconut flour adds a lovely texture and binds everything together.
Next, form the mixture into tablespoon-sized tots and lay them out on the baking sheet. Bake them for 30 to 35 minutes or until they are slightly golden brown. Once done, serve them warm with your favorite dipping sauce, and enjoy each bite.
How to Serve Baked Sweet Potato Zucchini Tots
These tasty tots are perfect as a snack, side dish, or even as a fun appetizer. Pair them with ranch dressing, yogurt, or your favorite marinara sauce for extra flavor. The versatility of these tots makes them suitable for any occasion, whether it’s a family gathering or a quiet night at home.
How to Store Baked Sweet Potato Zucchini Tots
If you happen to have leftovers, let them cool completely before storing them. Place them in an airtight container and keep them in the fridge for up to three days. Reheat them in the oven or air fryer to restore their crispiness. You can also freeze the uncooked tots. Just shape them, place them on a baking sheet, and freeze until solid. Then transfer them to a freezer bag for up to three months. Bake from frozen, adding a few extra minutes to the cooking time.
Tips to Make Baked Sweet Potato Zucchini Tots
- Squeeze Out Moisture: Make sure to squeeze out as much moisture from the zucchini as possible. This is key to getting crispy tots.
- Adjust Seasoning: Feel free to add your favorite herbs or spices to the mixture, like oregano or paprika, for a flavor twist.
- Shape Matters: Keep the tots uniform in size for even baking.
- Try Different Dipping Sauces: Experiment with different dips for new flavor combinations every time!
Variation
For a cheesy kick, mix in some grated parmesan or cheddar cheese with the other ingredients. This will give your tots a delicious cheesy flavor that complements the sweet potato and zucchini perfectly.
FAQs
How long do Baked Sweet Potato Zucchini Tots last in the fridge?
Baked Sweet Potato Zucchini Tots can last in the fridge for up to three days when stored in an airtight container. Make sure they are completely cooled before placing them in the fridge to maintain their texture.
Can I freeze Baked Sweet Potato Zucchini Tots?
Yes, you can freeze Baked Sweet Potato Zucchini Tots! Shape them and place them on a baking sheet until frozen solid. Then transfer them to a freezer bag for up to three months. You can bake them directly from frozen, just remember to add a few extra minutes to the baking time.
What can I use instead of coconut flour?
If you don’t have coconut flour, you can substitute it with almond flour or breadcrumbs. Both options will help bind the mixture while adding their own unique flavors.
Are Baked Sweet Potato Zucchini Tots gluten-free?
Yes! Baked Sweet Potato Zucchini Tots can be made gluten-free as long as you use a gluten-free flour option like coconut flour or almond flour. They are a wholesome choice for those avoiding gluten.
Conclusion
I hope you give Baked Sweet Potato Zucchini Tots a try! Each bite is a little piece of joy that brings back memories of family gatherings and shared moments. Remember, cooking is all about connection and love, so invite your loved ones to join in the fun. For more delightful recipes and tips, you can find us on Pinterest and Medium, where our kitchen stories continue.
Baked Sweet Potato Zucchini Tots
Ingredients
Equipment
Method
- Preheat oven to 160°C (350°F) and line a baking tray with parchment paper.
- Grate the zucchini and squeeze out as much moisture as possible using your hands or a clean towel to prevent soggy tots.
- In a mixing bowl, combine grated zucchini, mashed sweet potato, garlic powder, sea salt, black pepper, and coconut flour. Mix until well combined.
- Shape the mixture into tablespoon-sized tots and place them evenly on the prepared baking tray.
- Bake for 30–35 minutes or until golden brown and firm, flipping halfway through if desired for even browning.
- Remove from the oven and serve warm with your favorite dipping sauce such as ranch, yogurt dip, or marinara.