Baked Sweet Potato Zucchini Tots Recipe

If you are looking to jazz up your snack game with something both nutritious and irresistibly tasty, these Baked Sweet Potato Zucchini Tots are absolutely the way to go. Combining creamy sweet potato with fresh zucchini creates a perfect balance of flavors and textures, and baking them ensures a crispy outside with tender centers. These little tots are not only a crowd-pleaser but also a clever way to sneak veggies into your meals without any fuss or guilt.

Ingredients You’ll Need

Gathering simple, wholesome ingredients is key to making these Baked Sweet Potato Zucchini Tots so special. Each component brings something unique, making your tots flavorful, perfectly textured, and naturally colorful.

• Grated zucchinis: Fresh zucchinis add moisture and mild flavor while keeping things light and tender.
• Cooked mashed sweet potato: This adds natural sweetness and a creamy texture that binds everything together beautifully.
• Garlic powder: A punch of savory warmth to keep the flavor exciting.
• Sea salt: Enhances all the natural flavors without overpowering the tots.
• Black pepper: A subtle kick that balances the sweetness perfectly.
• Coconut flour: Helps bind the mixture while keeping it gluten-free and adding a mild nutty taste.

How to Make Baked Sweet Potato Zucchini Tots

Step 1: Prep Your Oven and Zucchini

Start by heating your oven to 160C/350F and line a baking tray with baking paper to prevent sticking and promote even cooking. The crucial step here is squeezing out all the moisture from your grated zucchinis using your hands – this prevents soggy tots and ensures a nice firm texture once baked.

Step 2: Combine the Ingredients

In a large bowl, mix together the drained zucchini, mashed sweet potato, garlic powder, sea salt, black pepper, and coconut flour. This simple blend creates a harmonious balance of flavors and helps the mixture hold together when shaped into tots.

Step 3: Shape the Tots

Using your hands or a small spoon, form the mixture into tablespoon-sized tots. Place each tot spaced evenly on the baking tray, making sure they are all roughly the same size so they cook uniformly. This hands-on step is fun and rewarding as you see the little bites take shape.

Step 4: Bake to Perfection

Bake the tots in your preheated oven for 30 to 35 minutes until they turn slightly golden brown. This slow bake draws out the natural sweetness while crisping up the outsides, creating that perfect contrast between crunchy and soft inside.

Step 5: Serve and Enjoy

Once baked, serve your Baked Sweet Potato Zucchini Tots warm with your favorite dipping sauce. This is when all the flavors truly come alive, making it nearly impossible to stop at just one!

How to Serve Baked Sweet Potato Zucchini Tots

Garnishes

Enhance your tots with simple garnishes like freshly chopped parsley, a sprinkle of smoked paprika, or a dash of grated parmesan. These little touches elevate the dish and add a fresh or savory pop to each bite.

Side Dishes

These tots pair wonderfully with light salads, creamy avocado dips, or even a hearty bowl of soup. They work as a perfect snack, appetizer, or even part of a nutritious meal, making them incredibly versatile.

Creative Ways to Present

For a fun twist, turn your Baked Sweet Potato Zucchini Tots into mini sliders with buns and your favorite toppings, or use them as a crunchy addition to a grain bowl. Serving them on a colorful platter alongside dips can easily make them the star of any get-together.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store your Baked Sweet Potato Zucchini Tots in an airtight container in the refrigerator for up to three days. They stay fresh and flavorful, ready for quick snacking.

Freezing

To freeze, place the baked tots on a lined tray and freeze individually until firm. Then transfer them to a freezer-safe bag or container. They keep well for up to two months, allowing you to enjoy these tasty bites anytime the craving hits.

Reheating

Reheat frozen or refrigerated tots in a preheated oven at 180C/350F for about 10-15 minutes or until warmed through. This method keeps them deliciously crispy, much better than microwaving, which can make them soggy.

FAQs

Can I use a different type of flour instead of coconut flour?

Absolutely! Almond flour or oat flour can work as substitutes, though they might slightly alter the texture or flavor. Coconut flour really helps absorb moisture, so you may need to adjust quantities accordingly.

Are Baked Sweet Potato Zucchini Tots gluten-free?

Yes, as long as you use gluten-free coconut flour and ensure other ingredients are gluten-free, these tots are a delicious gluten-free snack or side dish.

Can I add cheese to the mixture?

Definitely! Adding shredded cheese like cheddar or parmesan can add an extra layer of flavor and richness that pairs beautifully with the sweet potato and zucchini.

Is it possible to fry these tots instead of baking?

While frying will give a crispier exterior faster, baking is the healthier option and requires less oil. If you choose to fry, be sure to use a light hand with oil and cook until golden for the best result.

How do I know when the tots are fully cooked?

They should be golden brown on the outside and firm to the touch. Baking at the right temperature for 30-35 minutes usually ensures they’re cooked through without being dry.

Final Thoughts

If you’re searching for a snack or side that’s both nourishing and ridiculously tasty, you have to try these Baked Sweet Potato Zucchini Tots. They’re comforting, versatile, and a wonderful way to add some veggies to your day without any hassle. Once you try them, they’ll surely become one of your favorite go-to recipes to make again and again.

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