Sweet Potato Zucchini Tots
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!
Servings: 20 tots
Ingredients
Sweet Potato Zucchini Tots
- 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
Greek Yogurt Ranch Dip
- 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
Instructions
- If you don't have mashed sweet potato already prepapred: 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. Keep the oven on for
- Heat the oven to 400°F and line a baking sheet with parchment paper.
- Grate the zucchini using a cheese grater. I used the side with the smallest-sized holes on my box grater to get the mixture to be as smooth as possible, but if you prefer larger chunks in the tots, use a larger-sized hole on the grater. You will want to have about 1 cup of packed grated zucchini.
- 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 the grated zucchini.
- 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.
- 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.
- 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.
Notes
- 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.
Nutrition
Calories: 15kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 59mg | Potassium: 42mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 966IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 0.1mg
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