Baked Sweet Potato Zucchini Tots
A delightful twist on classic tater tots, these baked sweet potato zucchini tots combine sweetness with earthy flavor, making a healthy and delicious snack.
Ingredients
Main ingredients
- 1 large sweet potato about 1 cup, cooked and mashed
- 1 medium zucchini shredded, about 1 cup
- 1/2 cup breadcrumbs use whole wheat or gluten-free if preferred
- 1/4 cup grated cheese any cheese of your choice for added flavor (optional)
- 1 large egg helps bind the mixture
- 1 teaspoon garlic powder for that extra kick
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil spray for baking
Instructions
Preparation
- Preheat your oven to 400°F (200°C) to prepare for baking your tots.
- Peel, chop, and boil the sweet potato until tender. Drain and mash it in a bowl until smooth.
- Using a grater, shred the zucchini and then squeeze out any excess moisture using a clean kitchen towel.
- In the bowl with the sweet potato, combine shredded zucchini, breadcrumbs, cheese (if using), egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- With your hands, scoop out about one tablespoon of the mixture and shape it into small oval-shaped bites.
- Line a baking sheet with parchment paper and lightly spray it with olive oil.
- Place the shaped tots on the prepared baking sheet, leaving space between each one.
- Spray the tops lightly with olive oil and bake for 25-30 minutes until golden brown and crispy.
- Let them cool slightly before serving. Enjoy with your favorite dip or snack them plain!
Notes
Squeezing the excess moisture from the zucchini is essential to achieve crispy tots. Feel free to experiment with spices like paprika or adding fresh herbs such as parsley for a unique twist. Mixing in a bit of cheese can add creaminess and extra flavor, but it's completely optional if you prefer a dairy-free version.