Go Back
–+ servings
Baked Sweet Potato Zucchini Tots

Crispy Baked Sweet Potato Zucchini Tots You'll Love

Baked Sweet Potato Zucchini Tots are a delicious, nutritious twist on traditional snacks, gluten-free and vegan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 tots
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tots
  • 2 cups cooked sweet potatoes Use cooked and cooled for best texture
  • 1 cup zucchini Squeeze out excess moisture
  • 1/2 cup coconut flour Can substitute with almond flour or all-purpose flour

Equipment

  • Oven
  • baking tray
  • Parchment paper
  • box grater
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare the baking tray with parchment paper.
  2. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. In a large mixing bowl, combine the grated zucchini, cooked sweet potatoes, and coconut flour until well blended.
  4. Roll the mixture into bite-sized tots and place them on the prepared baking tray.
  5. Bake for 30-35 minutes, flipping halfway through for even cooking.
  6. Allow to cool slightly before serving; enjoy with your favorite dipping sauces.

Nutrition

Serving: 1totsCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 90mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

These tots are gluten-free, vegan, and can be made ahead of time. They store well in the fridge for up to 3 days or in the freezer for up to 3 months.

Tried this recipe?

Let us know how it was!