Best Homemade Sweet Potato Zucchini Tots

Getting kids (and let’s be honest, adults too) to eat their vegetables can feel like an uphill battle some days. Between busy schedules and picky eaters, serving up nutritious sides that everyone will actually eat often seems like mission impossible.

That’s where these sweet potato zucchini tots come in handy: they’re tasty enough that the whole family will love them, packed with hidden vegetables, and perfect for making ahead when you have a few extra minutes on the weekend.

What Kind of Zucchini Should I Use?

For making tots, medium-sized zucchini are your best bet since they’re usually less watery and have fewer seeds than larger ones. Look for zucchini that are firm to the touch and about 6-8 inches long – these will give you the perfect texture when grated. If you can only find larger zucchini, that’s okay too, but you’ll want to cut out the seedy center before grating to prevent your tots from becoming too wet. After grating, don’t forget to squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth – this is key for getting crispy tots instead of soggy ones.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for these veggie tots:

• Sweet potato: Regular mashed potato works great here, or try mashed butternut squash or pumpkin. Just make sure whatever you use is well-drained to keep the right texture.
• Coconut flour: Coconut flour is pretty unique because it’s super absorbent, but you can use almond flour (use 4-5 tablespoons) or regular all-purpose flour (use 3-4 tablespoons). Just add a little at a time until the mixture holds together well.
• Zucchini: Yellow summer squash works perfectly as a 1:1 swap. Just remember to squeeze out the excess moisture really well, no matter which veggie you use.
• Garlic powder: Out of garlic powder? Use 1/2 teaspoon onion powder plus 1/4 teaspoon dried herbs like oregano or Italian seasoning. Fresh minced garlic works too – use 2 small cloves.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini tots is dealing with excess moisture – failing to squeeze out as much liquid as possible from your grated zucchini will result in soggy tots that won’t hold together. To fix this, place the grated zucchini in a clean kitchen towel and squeeze repeatedly until no more water comes out.

Another common mistake is overcrowding the baking sheet – these tots need space to crisp up, so make sure to leave some room between each one and flip them halfway through baking for even browning.

The sweet potato consistency matters too – if it’s too wet or lumpy, your tots won’t hold their shape, so make sure to mash it thoroughly while it’s still warm and let it cool completely before mixing with other ingredients. For extra crispiness, try spraying the tops with a little oil before baking and consider using parchment paper to prevent sticking.

What to Serve With Sweet Potato Zucchini Tots?

These crispy veggie tots make a great side dish, but they can also be the star of the show with the right dipping sauces and accompaniments! Try serving them with your favorite dipping sauce – ranch dressing, ketchup, or even a spicy sriracha mayo work really well. For a complete meal, pair these tots with a juicy grilled chicken breast or turkey burger, and add a simple side salad to round things out. If you’re keeping things vegetarian, they’re perfect alongside a black bean burger or even just a big bowl of roasted vegetables for a veggie-packed dinner.

Storage Instructions

Keep Fresh: These tasty tots will stay good in an airtight container in the fridge for up to 4 days. I like to line the container with paper towels to absorb any extra moisture from the zucchini, which helps keep them from getting soggy.

Freeze: Make a big batch and freeze them for later! Once they’re completely cooled, place them on a baking sheet and freeze until solid (about 2 hours), then transfer to a freezer bag. They’ll keep well for up to 3 months – perfect for quick snacks or side dishes.

Crisp Up: To get these tots nice and crispy again, pop them in the oven at 375°F (190°C) for about 10 minutes if refrigerated, or 15-20 minutes if frozen. You can also use an air fryer for 5-7 minutes at 375°F for extra crispiness. Avoid microwaving as they’ll turn out mushy.

Preparation Time	15-20 minutes
Cooking Time	30-35 minutes
Total Time	45-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 8-10 g
• Fat: 10-14 g
• Carbohydrates: 70-75 g

Ingredients

• 2 medium zucchini, grated (about 250g)
• 1 cup cooked mashed sweet potato (250g)
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• 2 tbsp coconut flour

Step 1: Prepare the Oven and Zucchini

• 2 medium zucchini, grated (about 250g)

Preheat your oven to 160°C (350°F) and line a baking tray with baking paper to prevent sticking.

Using your hands, squeeze all the excess moisture from the grated zucchini.

This step is important to ensure the tots hold together and crisp up nicely.

I like to use a clean kitchen towel for wringing out the zucchini for better results.

Step 2: Combine Ingredients

• squeezed zucchini from Step 1
• 1 cup cooked mashed sweet potato (250g)
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• 2 tbsp coconut flour

In a large bowl, mix the well-squeezed zucchini, cooked mashed sweet potato, garlic powder, sea salt, ground black pepper, and coconut flour until thoroughly combined.

The coconut flour will help bind the mixture together.

Step 3: Shape the Tots

• mixture from Step 2

Take tablespoon-sized amounts of the mixture and shape them into small tot-shaped pieces.

Arrange them evenly on the prepared baking sheet, leaving a little space between each for even browning.

Step 4: Bake the Tots

• shaped tots from Step 3

Bake the tots in the preheated oven for 30-35 minutes, or until they are slightly golden brown and hold their shape when picked up.

I like to flip the tots halfway through baking for more even browning.

Step 5: Serve

Remove the tots from the oven and let them cool slightly before serving.

Serve warm with your favorite dipping sauce.