These Sweet Potato Zucchini Tots are a delicious, veggie-packed alternative to classic tater tots. They combine mashed sweet potato with grated zucchini, bind with a little flour, bake until golden and slightly crisp, and make the perfect snack, side dish or kid-friendly treat. Bright, wholesome and satisfying.
Why You’ll Love This Recipe
- A fun way to sneak vegetables (sweet potato + zucchini) into a recipe kids love.
- Baked (not deep-fried), so lighter and healthier than typical tater tots.
- Simple ingredient list — easy to adapt, tweak flavour and make ahead.
- Freezer-friendly for quick snacks or sides whenever you need.
Ingredients You’ll Need
- Zucchini (about 2 medium, grated) — squeeze out excess moisture thoroughly.
- Cooked mashed sweet potato (~1 cup or 250 g)
- Garlic powder, sea salt, black pepper (seasoning)
- Coconut flour (about 2 tablespoons) or other binding flour.
- Optional: Additional flour or almond flour variant, spices.
Instruction
- Preheat your oven to about 160°C (350°F) and line a baking tray with parchment paper.
- Grate zucchinis, then squeeze out all the excess liquid so the tots hold together.
- Combine the grated and drained zucchini with the mashed sweet potato, garlic powder, salt, pepper and the coconut flour (or chosen flour) until well mixed.
- Shape the mixture into tablespoon-sized “tots” (balls or thumbs-shaped) and place on the prepared tray.
- Bake for ~30-40 minutes (depending on size) until golden and slightly crisp. Flip halfway if needed for even browning.
- Serve warm with your favourite dipping sauce or as a side to a main dish.
You Must Know
- The key step: removing excess moisture from the zucchini. If it remains too wet, the tots won’t set properly.
- Baking at slightly lower temperature allows the inside to cook through while achieving a crisp exterior.
- You can freeze baked or unbaked tots for convenience.
Storage Tips
- Store cooled tots in an airtight container in the fridge for up to about 3-4 days.
- Freeze after baking (or freeze formed but unbaked tots) for up to about 1-2 months; reheat in oven to restore crispness.
Ingredient Substitutions
- If you can’t find coconut flour (or prefer differently): you can try almond flour, regular flour, or other binding flours — texture may vary.
- Use different seasonings (paprika, onion powder) instead of just garlic to customize flavour.
- For extra crisp: you could lightly spray or brush with oil before baking, though the original version is oil-free.
Serving Suggestions
- Serve with ketchup, mustard, ranch or a yogurt-herb dip for an easy snack.
- Pair as a side dish with grilled chicken, burgers or veggie mains.
- Serve with a green salad or roasted vegetables to round out the plate.
- Offer as a fun finger food at gatherings or for lunch boxes.
Pro Tips
- Use a cookie-scoop to portion evenly so baking is consistent.
- After placing tots on baking tray, tap the tray gently to settle them so they bake evenly.
- If the mixture seems too loose (after squeezing zucchini), chill the bowl for 10-15 minutes so it firms up before shaping.
- If your tots aren’t crisping up enough, increase bake temperature for final few minutes or flip again halfway.
Frequently Asked Questions
→ Are these gluten-free?
They can be — if you use coconut flour (or another gluten-free flour) and ensure other ingredients are gluten-free.
→ Can I use regular potatoes instead of sweet potato?
Yes, but flavour and texture will change—the sweet potato gives natural sweetness, colour and moisture.
→ Can I make these ahead and bake later?
Yes — you can form the tots, freeze them unbaked, then bake when ready. Or bake and freeze cooked, then reheat.
→ Why did my tots turn mushy instead of holding shape?
Likely the zucchini still contained too much liquid, or the mixture needed more binding flour, or baking time/temperature was too low.
→ Can I cook these in an air-fryer instead of oven?
Yes, many have found success air-frying for crispier results — just monitor timing and shake basket for even cooking.
