Baked Sweet Potato Zucchini Tots

Introduction

Crispy on the outside, tender and savory on the inside, Baked Sweet Potato Zucchini Tots deliver everything you love about classic tots with a fresh, veggie-packed twist. The aroma of roasted sweet potato, mild zucchini, and golden edges straight from the oven is irresistible. This recipe stands out because it balances comfort food vibes with wholesome ingredients and simple prep. Whether you serve them as a snack, side, or appetizer, Baked Sweet Potato Zucchini Tots fit effortlessly into busy schedules and healthier menus. You’ll learn how to achieve perfect texture, bold flavor, and dependable results every time.

Why You’ll Love This Recipe

Baked Sweet Potato Zucchini Tots check all the right boxes for flavor, texture, and ease. The outside bakes up lightly crisp while the inside stays soft, savory, and satisfying. Sweet potato brings natural sweetness and creaminess, while zucchini adds moisture without overpowering the flavor. Unlike fried versions, these baked veggie tots feel lighter but still indulgent. You can prep them ahead, bake them fresh, and serve them hot with your favorite dips. They work for kids, adults, and picky eaters alike. Best of all, this recipe uses everyday ingredients and straightforward steps, so you can enjoy homemade sweet potato zucchini bites without stress or mess.

Ingredients

You’ll need simple, accessible ingredients to make Baked Sweet Potato Zucchini Tots at home.

2 cups grated sweet potato (about 300 g), peeled and packed
1 cup grated zucchini (about 120 g), moisture squeezed out
1 large egg
1/2 cup breadcrumbs or panko (30 g)
1/3 cup grated Parmesan cheese (30 g)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil

Sweet potato forms the hearty base, while zucchini keeps the mixture moist. Breadcrumbs help bind and crisp, and Parmesan adds savory depth.

Pro Tips

Getting the texture right makes all the difference with Baked Sweet Potato Zucchini Tots.
First, always squeeze the zucchini thoroughly. Excess moisture causes soggy tots and prevents browning. Use a clean kitchen towel and twist firmly.
Second, pack and measure the sweet potato after grating. This ensures consistent structure and prevents crumbly results.
Third, shape the tots firmly but gently. Pressing them too loosely makes them fall apart, while overpacking keeps them dense. Lightly oil your hands for easy shaping. Finally, space the tots apart on the baking sheet. Good airflow encourages even browning and crisp edges, similar to restaurant-style baked veggie tots.

Instructions

Step 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly brush it with olive oil to prevent sticking.

Step 2
Grate the sweet potato and zucchini using a box grater. Place the zucchini in a clean towel and squeeze out as much liquid as possible.

Step 3
Add the grated sweet potato, squeezed zucchini, egg, breadcrumbs, Parmesan, garlic powder, onion powder, salt, and pepper to a large bowl.

Step 4
Mix everything thoroughly with a spoon or your hands until the mixture feels cohesive and slightly sticky.

Step 5
Scoop about 1 tablespoon of the mixture and shape it into a small tot using your palms. Place it on the prepared baking sheet.

Step 6
Repeat shaping until all the mixture is used, leaving space between each tot for even baking.

Step 7
Lightly brush or spray the tops with olive oil. This step boosts browning and crispness.

Step 8
Bake for 15 minutes, then carefully flip each tot using a spatula.

Step 9
Return the tray to the oven and bake for another 12 to 15 minutes until golden and crisp.

Step 10
Remove from the oven and let the tots rest for 3 minutes before serving. This helps them set and hold their shape.

Variations

You can customize Baked Sweet Potato Zucchini Tots in several delicious ways. For a gluten-free option, swap breadcrumbs for gluten-free crumbs or almond flour. To make them dairy-free, omit Parmesan and add 1 extra tablespoon of breadcrumbs for structure. For extra flavor, mix in smoked paprika, chili flakes, or dried herbs. If you love classic comfort food, serve these sweet potato zucchini bites with ketchup or ranch. You can also turn them into cheesy baked veggie tots by adding shredded mozzarella for a gooier center.

Storage and Serving

Store leftover Baked Sweet Potato Zucchini Tots in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven at 375°F (190°C) for 8 to 10 minutes to restore crispness. Avoid microwaving, as it softens the exterior. Serve these tots as a side dish with grilled chicken, burgers, or salads. They also shine as an appetizer with yogurt dip, spicy mayo, or honey mustard. For brunch, pair them with eggs and avocado for a satisfying plate.

FAQs

Can I make Baked Sweet Potato Zucchini Tots ahead of time?
Yes, shape them and refrigerate uncooked for up to 24 hours before baking.

Why are my tots soft instead of crispy?
Excess moisture or overcrowding the pan usually causes this issue.

Can I freeze these tots?
Yes, freeze baked tots in a single layer, then reheat directly from frozen in the oven.

Do I need to peel the zucchini?
No, the skin adds color and nutrients without affecting texture.

What dipping sauces work best?
Ketchup, garlic aioli, yogurt dip, or spicy mayo pair perfectly.

Conclusion

This Baked Sweet Potato Zucchini Tots is comfort food at its finest — crispy-edged, tender-centered, and packed with real vegetable flavor. It’s the kind of dish that fits effortlessly into weeknight dinners, lunchboxes, and party platters while still feeling homemade and satisfying. With simple ingredients and dependable results, these tots prove that healthy swaps can still deliver big flavor and crave-worthy texture.