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–+ servings
Baked Sweet Potato Zucchini Tots

Crispy Baked Sweet Potato Zucchini Tots Your Kids Will Love

Enjoy these Baked Sweet Potato Zucchini Tots—gluten-free, nut-free snacks that even the pickiest eaters will love!
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 tots
Course: Snacks
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tots
  • 2 cups Sweet Potato Cook until soft
  • 1 cup Zucchini Grated and drained
  • 1/2 cup Coconut Flour Can substitute with almond flour

Equipment

  • Oven
  • baking tray
  • parchment paper
  • Grater
  • mixing bowl
  • kitchen towel

Method
 

  1. Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
  2. Grate the zucchini and squeeze out excess moisture using a kitchen towel.
  3. In a large mixing bowl, mash the cooled sweet potato, adding the squeezed zucchini and coconut flour. Mix well.
  4. Shape the mixture into small balls or tots and place on the prepared baking tray.
  5. Bake for 25-30 minutes, flipping halfway for even crispiness until golden brown.
  6. Allow to cool for a few minutes before serving warm with your favorite dips.

Nutrition

Serving: 4totsCalories: 150kcalCarbohydrates: 28gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 100mgPotassium: 300mgFiber: 4gSugar: 4gVitamin A: 1500IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

For extra crispiness, add 5 minutes to baking time or use an air fryer. Store in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.

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