So you want something crispy, cozy, and snack-able… but you don’t want to fry anything, babysit the stove, or emotionally commit to a complicated recipe. Cool. Same.
That’s exactly where Baked Sweet Potato Zucchini Tots come in. They’re crunchy on the outside, soft on the inside, and somehow make vegetables feel like a treat instead of a chore. Honestly, they’re the kind of food that makes you feel productive and lazy at the same time. A win is a win.
Why This Recipe Is Awesome
Let’s be clear: Baked Sweet Potato Zucchini Tots are doing a lot of heavy lifting.
First, they’re baked—not fried—so you can eat a handful without immediately questioning your life choices. Second, they’re made from sweet potatoes and zucchini, which means vegetables are involved, and that feels responsible. Third, they’re ridiculously flexible. Snack? Check. Side dish? Yep. Something to dip aggressively into sauce at midnight? Absolutely.
Also, this recipe is forgiving. Like, forgot-to-measure-perfectly forgiving. The tots don’t judge. They just get crispy and delicious anyway. IMO, that’s the best kind of recipe.
Ingredients You’ll Need
Nothing fancy here. If you’ve cooked even once this month, you probably have most of this already.
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Sweet potatoes – peeled and grated. Orange, vibrant, and doing the most.
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Zucchini – grated and squeezed dry. This is important. We’ll talk.
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Egg – the glue that holds your tot dreams together.
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Breadcrumbs – for structure and crispiness. Panko works great.
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Grated cheese – cheddar or mozzarella. Pick your personality.
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Garlic powder – because flavor matters.
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Onion powder – subtle but necessary.
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Salt – don’t be shy.
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Black pepper – optional, but recommended.
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Olive oil spray – helps things crisp without drama.
Step-by-Step Instructions
1. Preheat and prep
Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and saves you from scrubbing later. Always think ahead.
2. Grate the vegetables
Grate the sweet potatoes and zucchini using a box grater or food processor. Easy enough. Put the zucchini in a clean towel and squeeze out as much liquid as humanly possible. Pretend it owes you money.
3. Mix everything
In a large bowl, combine sweet potato, zucchini, egg, breadcrumbs, cheese, and all seasonings. Mix until everything looks evenly combined. The mixture should hold together when pressed. If it doesn’t, add a little more breadcrumbs.
4. Shape the tots
Scoop about a tablespoon of mixture and shape it into a tot. Yes, with your hands. Embrace it. Place each tot on the baking sheet with a little space in between.
5. Bake to crispy perfection
Lightly spray the tots with olive oil. Bake for 15 minutes, flip them, then bake another 10–15 minutes until golden and crisp. Try not to eat one immediately. Or do. I won’t tell.
Common Mistakes to Avoid
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Skipping the zucchini squeeze
Watery tots are sad tots. Remove the moisture. All of it. -
Overcrowding the pan
If the tots touch, they steam instead of crisp. Personal space matters. -
Under-seasoning
Vegetables need help. Salt them properly. -
Flipping too early
Let them firm up before turning or they’ll fall apart. Patience, chef.
Baked Sweet Potato Zucchini Tots (Crispy & Easy Recipe)
Alternatives & Substitutions
No sweet potatoes? Regular potatoes work, but you’ll miss the sweetness.
No zucchini? Carrots or cauliflower can step in. They won’t complain.
Gluten-free? Use gluten-free breadcrumbs or crushed rice crackers.
No cheese? Skip it or use nutritional yeast. It still works, just less melty.
Egg-free? A flax egg does the job. It’s not magic, but it’s close.
Helpful Tips
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Use a cookie scoop for evenly sized tots. It saves time and sanity.
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Chill the mixture for 10 minutes if it feels too soft.
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Don’t rush the bake time. Crispiness takes patience.
Expert Tips for the Best Results
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Fine grating works best for structure and even cooking.
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Flip gently with a thin spatula to keep tots intact.
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For extra crispiness, broil for 1–2 minutes at the end. Watch closely.
Serving Suggestions
Serve Baked Sweet Potato Zucchini Tots with ketchup, ranch, garlic aioli, or spicy mayo.
They make a great side for burgers, sandwiches, or grilled chicken.
They also disappear quickly at parties, so maybe double the batch.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven or air fryer at 375°F until crispy again.
Avoid the microwave unless you enjoy soggy disappointment.
FAQ About Baked Sweet Potato Zucchini Tots
Can I make these ahead of time?
Yes. Shape the tots and refrigerate them for up to 24 hours before baking. Easy planning win.
Can I freeze Baked Sweet Potato Zucchini Tots?
Absolutely. Freeze them after baking, then reheat straight from frozen. They crisp right back up.
Do I really need cheese?
No, but it helps with flavor and structure. Skip it if needed, but don’t expect miracles.
Why are my tots falling apart?
Too much moisture or not enough binder. Add breadcrumbs and squeeze that zucchini harder.
Can I air fry them?
Yes. Air fry at 375°F for 12–15 minutes, shaking halfway. Very effective.
Are these kid-friendly?
Shockingly yes. Kids love tots. They don’t need to know vegetables are involved.
Baked Sweet Potato Zucchini Tots
Equipment
- Box grater or food processor
- mixing bowl
- Baking sheet
- Parchment paper
Ingredients
- 1 large sweet potato grated
- 1 medium zucchini grated and squeezed dry
- 1 egg
- ½ cup breadcrumbs
- ½ cup grated cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- Olive oil spray
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet.
- Mix all ingredients in a bowl until combined.
- Shape mixture into small tots.
- Place on baking sheet and spray with oil.
- Bake 15 minutes, flip, then bake 10–15 minutes more until golden.
Notes
Nutritional Facts (Approximate)
Calories: 120 per serving Carbohydrates: 14g Protein: 5g Fat: 5gFinal Thoughts on Baked Sweet Potato Zucchini Tots
These Baked Sweet Potato Zucchini Tots are proof that vegetables don’t have to be boring, bland, or sad. They’re crispy, comforting, and low-effort in the best way possible. You don’t need fancy skills or special tools—just a bowl, an oven, and a willingness to grate vegetables.
Make them once, and you’ll keep coming back. Now go impress someone. Or just eat them all yourself. No judgment.
