Baked Sweet Potato Zucchini Tots
These baked sweet potato zucchini tots are a healthy and delicious twist on traditional potato tots, offering a crispy exterior and tender interior, perfect for kids and adults alike.
Ingredients
Main Ingredients
- 1 medium sweet potato Washed and peeled.
- 1 medium zucchini Grated and excess moisture squeezed out.
- 1/2 cup breadcrumbs
- 1/4 cup grated cheese Cheddar or mozzarella work well.
- 1/4 cup finely chopped onion
- 1 large egg Acts as a binder.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- for greasing Cooking spray or olive oil
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat it with cooking spray or olive oil.
- Wash and peel the sweet potato. Cut it into chunks and steam or boil it until tender, about 10-15 minutes. Once cooked, mash the sweet potato in a bowl and let it cool slightly.
- While the sweet potato cools, wash the zucchini and grate it using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
Mixing and Shaping
- In a large mixing bowl, combine the mashed sweet potato, grated zucchini, breadcrumbs, cheese, chopped onion, egg, garlic powder, onion powder, and season with salt and pepper. Mix well until all ingredients are evenly distributed.
- Using your hands or a cookie scoop, form the mixture into small, tot-shaped pieces and place them on the prepared baking sheet, leaving some space between each piece.
Baking
- Bake the tots in the preheated oven for 20-25 minutes, turning them halfway through, until they turn golden brown and crispy.
- Remove from the oven and let them cool slightly on the baking sheet before serving.
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Notes
Fresh produce enhances flavor and texture. Remove excess moisture from zucchini to avoid soggy tots. Broiling them for a minute or two at the end ensures more crispiness.