Baked Sweet Potato Zucchini Tots
These Baked Sweet Potato Zucchini Tots combine earthy sweet potatoes and fresh zucchini, creating a delicious and healthy snack that is ideal for both kids and adults.
Ingrédients
Main Ingredients
- 1 cup grated sweet potato Use peeled sweet potato.
- 1 cup grated zucchini Squeeze dry to remove excess moisture.
- 1 large egg Can substitute with a flaxseed egg for vegan option.
- 1/2 cup shredded cheddar or mozzarella cheese Use dairy-free cheese for dairy-free option.
- 1/3 cup breadcrumbs Almond flour can be used for gluten-free option.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder Optional for added flavor.
- as needed Olive oil spray For browning and crispiness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and grate the sweet potato to measure 1 cup.
- Grate the zucchini and squeeze it dry to remove excess moisture.
Mixing
- In a large bowl, combine the grated sweet potato, zucchini, shredded cheese, and egg.
- Add the breadcrumbs or almond flour, salt, black pepper, and garlic powder if using.
- Mix until just combined, being careful not to overmix.
Shaping and Baking
- Shape the mixture into small oval shapes resembling traditional tater tots.
- Place the shaped tots on the lined baking sheet with some space between them.
- Lightly spray the tops with olive oil.
- Bake for 20-25 minutes, flipping halfway through until golden and crispy.
Serving
- Let the tots cool slightly on the baking sheet before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.