Baked Sweet Potato Zucchini Tots

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If you’re looking for a fun way to sneak more veggies into your meals or simply craving something crispy, savory, and satisfying, these Baked Sweet Potato Zucchini Tots are a game-changer. With golden exteriors and tender, flavorful centers, they make a delicious snack, side dish, or lunchbox addition for all ages. Plus, they’re baked not fried, making them a healthier alternative to store-bought or deep-fried versions.

These tots are everything you love about traditional potato bites, upgraded with the natural sweetness of sweet potatoes and the moisture-rich crunch of fresh zucchini. Perfectly seasoned and held together with just a few pantry staples, they’re irresistibly poppable—especially when dipped into your favorite sauce.

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Why You’ll Love This Baked Sweet Potato Zucchini Tots

• Healthy and kid-friendly: Great for picky eaters and veggie skeptics.
• Easy to prep ahead: Make them in batches and freeze for quick meals.
• Baked not fried: Less oil, less guilt, but all the crunch.
• Customizable: Add herbs, cheese, or spice them up to your taste.
• Versatile: Serve as a side, appetizer, or even as a veggie-loaded breakfast bite.

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Preparation Phase & Tools to Use

Before diving into this recipe, make sure your kitchen is stocked with these essential tools to streamline your prep:

• Box grater or food processor with shredding blade: Perfect for grating zucchini and sweet potato quickly and evenly.
• Cheesecloth or clean kitchen towel: Crucial for squeezing excess moisture from zucchini, which helps your tots hold their shape.
• Mixing bowls: Needed for combining ingredients and ensuring even seasoning.
• Baking sheet & parchment paper: Keeps tots from sticking and promotes even baking.
• Cookie scoop or spoon: Helps portion out uniform tots for even cooking.
• Oven: Since these are baked, a well-preheated oven ensures crisp edges without drying them out.

With these tools on hand, you’re ready to prep, mix, shape, and bake your way to a nutritious, crowd-pleasing snack.

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Ingredients for the Baked Sweet Potato Zucchini Tots

• Sweet Potato: Adds natural sweetness, color, and nutrients like fiber and beta-carotene.
• Zucchini: Keeps the tots moist while adding a mild veggie flavor that blends well.
• Egg: Acts as a binder to hold all ingredients together.
• Shredded Cheese (like cheddar or mozzarella): Infuses melty goodness and helps create a golden crust.
• Breadcrumbs (or almond flour for gluten-free): Provide structure and a slight crunch.
• Salt & Pepper: Essential for enhancing the natural flavors of the veggies.
• Garlic Powder (optional): Adds a touch of savoriness.
• Olive Oil Spray: Ensures a crisp, golden finish without deep-frying.

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How To Make the Baked Sweet Potato Zucchini Tots

Step 1: Prep the Vegetables

Peel and grate the sweet potato. Grate the zucchini and then use a cheesecloth or clean kitchen towel to squeeze out as much moisture as possible. This step is key to getting crispy tots instead of soggy ones.

Step 2: Mix the Ingredients

In a large mixing bowl, combine the grated sweet potato, zucchini, shredded cheese, egg, breadcrumbs, salt, pepper, and garlic powder. Stir until fully combined.

Step 3: Shape the Tots

Use a cookie scoop or tablespoon to portion out the mixture. Roll each portion into small tot shapes and place them on a parchment-lined baking sheet.

Step 4: Bake Until Golden

Preheat the oven to 400°F (200°C). Lightly spray the tots with olive oil and bake for 20-25 minutes, flipping halfway through, until they are golden brown and crispy on the outside.

Step 5: Serve and Enjoy

Serve warm with your favorite dipping sauce like ketchup, ranch, or spicy aioli. They’re perfect as a snack, appetizer, or veggie-packed side dish.

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How to Serve and Store Baked Sweet Potato Zucchini Tots

These tots are best enjoyed fresh out of the oven, crisp and warm with a side of dipping sauce. They’re fantastic served alongside grilled meats, tossed into lunchboxes, or paired with eggs for a hearty breakfast.

To store leftovers, let them cool completely and place in an airtight container. They’ll keep in the fridge for up to 4 days. To reheat, pop them in a 375°F oven or air fryer for 5-7 minutes to restore that lovely crunch.

You can also freeze them after baking. Place them in a single layer on a tray until solid, then transfer to a freezer bag. Reheat directly from frozen.

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Frequently Asked Questions

Can I make these ahead of time?

Yes! You can shape the tots and refrigerate them up to a day in advance before baking. They also freeze beautifully after baking.

What can I use instead of breadcrumbs?

Try almond flour or crushed gluten-free crackers for a GF version. Even finely ground oats can work in a pinch.

Do I have to peel the sweet potato?

Peeling is optional. If you scrub the sweet potato well, leaving the peel on can add extra fiber and nutrients.

Can I air fry these instead?

Absolutely. Preheat your air fryer to 375°F and cook for 10-12 minutes, shaking halfway through, until crisp.

What dips pair well with these tots?

They go well with ketchup, chipotle mayo, ranch, garlic aioli, or even a spicy yogurt sauce.

Can I add more vegetables?

Yes! Finely chopped spinach, carrots, or bell peppers can be added. Just watch the moisture content and squeeze out any excess.

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Want More Veggie-Packed Ideas?

If you love these Baked Sweet Potato Zucchini Tots, you’ll definitely want to try these other creative ways to enjoy your veggies:

• White Sauce Zucchini Spinach Lasagna for a creamy, hearty dinner.
• Roasted Parmesan Green Beans for a simple yet flavorful side dish.
• Simple Potato Pancakes when you want a crispy twist on potatoes.
• Mediterranean White Beans & Greens for a nourishing, protein-rich meal.
• Avocado Boat Dip for a creamy and fun appetizer.

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📌 Save this recipe to your Pinterest appetizer board so you can come back to it any time: Kitchen By Kate on Pinterest

And let me know in the comments how yours turned out. Did you add extra veggies or spice it up with jalapeños? Did you go gluten-free or try cheese alternatives?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other snack smarter.

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