Baked Sweet Potato Zucchini Tots
These Baked Sweet Potato Zucchini Tots are a delightful mix of sweet potatoes and zucchini, creating a crispy and nutritious snack that's loved by all ages.
Ingredients
Main Ingredients
- 1 cup grated sweet potato Peel and grate before use.
- 1 cup grated zucchini (squeezed dry) Ensure to squeeze out excess moisture.
- 1 large egg For a vegan option, substitute with a flaxseed egg.
- ½ cup shredded cheddar or mozzarella cheese Use dairy-free cheese for a vegan version.
- ⅓ cup breadcrumbs Can replace with almond flour for gluten-free option.
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder (optional) Add for extra flavor.
- as needed Olive oil spray To enhance crispiness while baking.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and grate the sweet potato using a box grater or food processor.
- Wash and grate the zucchini, and squeeze out any excess moisture.
- In a large mixing bowl, combine the grated sweet potato, zucchini, shredded cheese, egg, breadcrumbs or almond flour, salt, black pepper, and optional garlic powder. Mix thoroughly.
- Using a cookie scoop or tablespoon, shape the mixture into small tots, placing them on the prepared baking sheet.
- Lightly spray the tots with olive oil to aid in achieving a crispy texture.
Baking
- Bake in the preheated oven for 20-25 minutes, flipping halfway through baking for even cooking.
- Once baked, allow to cool for a few minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage. To reheat, bake at 375°F for about 15 minutes until heated through.