Sweet Potato Zucchini Tots

Name: Sweet Potato Zucchini Tots
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup mashed sweet potato (from about 1 large sweet potato); 1 cup grated zucchini, packed (from about 1 medium zucchini); ¼ cup parmesan cheese, finely grated; ¼ cup plain Panko breadcrumbs; ½ tsp onion powder; ¼ tsp salt; oil spray, for baking; ½ cup plain Greek yogurt; ½ tsp garlic powder; ½ tsp onion powder; ¼ tsp dried parsley; 1 tsp fresh lemon juice; ⅛ tsp salt; milk (if needed to thin out the dip)

By Lily Payen

on Jun 06, 2023, Updated Sep 30, 2026

22 Comments

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These sweet potato zucchini tots are soft, savory bites made with sweet potato, zucchini, Parmesan cheese, and Panko breadcrumbs. They’re easy to make and are a great way to serve sweet potato and zucchini in a fun, easy-to-hold form. Serve them on their own or with your favorite dipping sauce for an easy lunch, snack, or side!

If you have a sweet potato and zucchini on hand, these tots are such an easy way to use them up! Everything gets mixed together in one bowl, shaped into little tots, and baked in the oven. There’s no egg needed to help them hold together, and you only need a handful of simple ingredients to make them.

I love the combination of sweet potato and zucchini here because you get a little natural sweetness from the sweet potato along with the savory flavor from the Parmesan and onion powder. The tots stay nice and soft in the center, making them great for babies and toddlers, but they’re flavorful enough for older kids and adults to enjoy too. Serve them on their own or with your favorite dipping sauce!

Looking for more easy veggie recipes? Try these sweet potato fritters, zucchini carrot tots, and sweet potato corn muffins for more fun ways to serve veggies to the whole family.

What You’ll Need
Ingredient Substitutions & Additions
Step-by-Step Instructions
Storage Instructions
Tips For Success
Recipe FAQs
More Zucchini Recipes You’ll Love
Sweet Potato Zucchini Tots Recipe

What You’ll Need

Here is what you’ll need to make these zucchini sweet potato tots:

Sweet Potato: Forms the base of the tots and adds natural sweetness while helping bind everything together.
Zucchini: Adds moisture and a mild veggie flavor. Make sure to squeeze out as much liquid as possible after grating so that the tots aren’t too wet.
Parmesan Cheese: Adds a savory, cheesy flavor and helps the tots hold together.
Panko Breadcrumbs: Absorb some of the excess moisture and help give the tots structure.
Onion Powder: Adds extra flavor without overpowering the sweet potato and zucchini.
Salt: Optional for a little extra flavor. You can leave it out if you’re serving these to a baby.

See the recipe card below for full information on ingredients and quantities.

Ingredient Substitutions & Additions

Parmesan Cheese: You can swap the Parmesan for another finely shredded cheese, though the flavor and texture may vary slightly.
Panko Breadcrumbs: Regular plain breadcrumbs can be used in place of Panko, but you may need to adjust the amount slightly depending on how much moisture they absorb.
Zucchini: You can swap this with grated carrots or leave it out altogether for plain sweet potato tots.

Step-by-Step Instructions

Steps to make sweet potato zucchini tots.

STEP 1: Wash and dry the sweet potato, then use a fork to poke a few holes all around it. Place it on a baking sheet and bake at 400°F for 40–50 minutes, or until very soft and easily pierced with a fork. For a quicker option, microwave the sweet potato for 6–8 minutes, turning it over halfway through, until fork-tender. Let the sweet potato cool to room temperature before scooping out the flesh and mashing.

STEP 2: Grate the zucchini using a cheese grater. I used the side with the smallest holes on my box grater to get the mixture as smooth as possible, but if you prefer larger chunks in the tots, use a larger hole on the grater. You will want to have about 1 cup of packed grated zucchini.

STEP 3: Use your hands, a towel, or a cheesecloth to squeeze out as much moisture from the zucchini as possible. Once you remove the moisture, you should end up with about 1/2 cup of grated zucchini.

STEP 4: Add the cooled mashed sweet potato, grated zucchini, Parmesan cheese, Panko breadcrumbs, onion powder, and salt to a large bowl. Mix until everything is evenly combined.

STEP 5: Scoop out about 1 tablespoon of the mixture at a time and use your hands to form it into a small tot shape, about 1½ inches long. Place the tots on a parchment-lined baking sheet, leaving a little space between each one.

STEP 6: Lightly spray the tops of the tots with oil. Bake at 400°F for 18-20 minutes, or until set and lightly golden. Let them cool for a few minutes before serving.

Storage Instructions

Let the sweet potato zucchini tots cool completely before storing them in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer until warmed through. For longer storage, let the tots cool completely and transfer them to a freezer-safe container or bag. Freeze for up to 2 months. Reheat them directly from frozen in the oven or air fryer until heated through.

Tips For Success

It is extremely important to remove as much moisture from the zucchini as possible. Excess moisture will result in an overmoist mixture that will cause the tots to be soggy. You can use your hands or a towel, but I find that using a nut milk bag is the easiest way to remove the most moisture.
Use a thick sweet potato mash. Whether you bake or microwave the sweet potato, the mashed flesh should be thick rather than watery. If your sweet potato is really moist, you may need to add a little more Panko to help it hold together. If the mixture seems too wet to shape, mix in an additional 1 to 2 tablespoons of Panko until it is soft but moldable.
Don’t make the tots too large. Smaller tots cook more evenly and are easier for little hands to pick up.

Recipe FAQs

Is it better to microwave or bake the sweet potatoes for this recipe?

Either method works well for these tots. Baking is a great hands-off option, while microwaving is much quicker. The most important thing is that the sweet potato is completely tender and that the mashed flesh isn’t overly watery.

Do I need to peel the zucchini?

Nope! There’s no need to peel the zucchini before grating it. The skin is soft and blends right into the tots once they’re cooked.

Are these suitable for baby-led weaning?

Yes! These tots have a soft, tender center and are easy for little hands to hold. You can leave out the optional salt when preparing them for a young baby. Make sure the tots are cooked until soft and serve them in an appropriate size and texture for your baby’s stage of eating.