Baked Sweet Potato Zucchini Tots
Baked Sweet Potato Zucchini Tots combine the natural sweetness of sweet potatoes with the mild flavor of zucchini into a deliciously healthy snack or side dish, featuring a crispy exterior and tender inside.
Ingredients
Main Ingredients
- 1 medium sweet potato, peeled and diced
- 1 medium zucchini, grated
- 1/2 cup shredded cheese (cheddar or mozzarella) Choose your preferred cheese
- 1/2 cup breadcrumbs (or gluten-free breadcrumbs)
- 1 large egg, beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
- Olive oil spray or cooking spray
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Boil the diced sweet potato in a pot of water for about 10-15 minutes, or until fork-tender. Drain and let it cool.
- In a bowl, combine the grated zucchini with a pinch of salt. Let it sit for about 5 minutes, then squeeze out the excess water using a clean dish towel or cheesecloth.
- In a large mixing bowl, mash the cooled sweet potato until smooth.
- Add the squeezed zucchini, shredded cheese, breadcrumbs, beaten egg, garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly combined.
- Using your hands, form small tot shapes out of the mixture and place them on the prepared baking sheet.
- Lightly spray the tops with olive oil spray.
Cooking
- Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Remove from the oven and let them cool for a few minutes before serving.
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Notes
Ensure you remove as much moisture as possible from the grated zucchini for best results. Experiment with different cheese types and breadcrumbs for unique flavors.