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–+ servings
Baked Sweet Potato Zucchini Tots

Baked Sweet Potato Zucchini Tots: Crunchy & Guilt-Free Joy

Baked Sweet Potato Zucchini Tots are a delicious and guilt-free snack combining sweet potatoes and zucchini.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 tots
Course: Snacks
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tots
  • 2 medium Sweet Potatoes orange-fleshed for best flavor
  • 1 medium Zucchini can substitute with yellow squash
  • 1 cup Breadcrumbs use gluten-free for a gluten-free version
  • 1 large Egg or flaxseed meal mixed with water for vegan
For Seasoning
  • 1 teaspoon Salt adjust to taste
  • 1/2 teaspoon Pepper freshly cracked is best
  • 1 teaspoon Garlic Powder adjust to preferred flavor

Equipment

  • Oven
  • Pot
  • Baking Tray
  • Parchment paper
  • Box Grater
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
  2. Peel and chop the sweet potatoes into even chunks, cook in boiling water for about 15 minutes until fork-tender, then mash in a large bowl.
  3. Grate the zucchini, then squeeze out excess moisture using a clean kitchen towel.
  4. Combine mashed sweet potatoes, drained zucchini, breadcrumbs, egg, and seasonings in the bowl and mix until well incorporated.
  5. Shape the mixture into small cylindrical tots and place them on the prepared baking sheet.
  6. Bake for 25 to 30 minutes, flipping the tots halfway through for even browning.

Nutrition

Serving: 4totsCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 2gSaturated Fat: 0.5gCholesterol: 35mgSodium: 200mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Ensure to squeeze excess moisture from the grated zucchini for crispy tots. Store leftovers in an airtight container for up to 3 days.

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