Baked Sweet Potato Tots

34 comments

5 from 23 votes
Jump to RecipeRate

Baked sweet potato tots are a healthy and grain free twist on traditional sweet potato tater tots. Made with just 3 ingredients and loaded with shredded zucchini, they make a fantastic appetizer or veggie side dish! 

When it comes to fun veggie recipes, we love baked veggie chips, buffalo cauliflower bites, and these crispy and baked sweet potato tots. 

sweet potato tots

Growing up, potato tots, or as they are called here, potato gems were my favorite way to enjoy potatoes. Crispy and bite sized potatoes with the most irresistible crispy exterior. After trying out a sweet potato version of it, I was swayed and had a new favorite way of enjoying potatoes.

Making my own homemade version was a given, and I even gave it a healthy spin! 

These sweet potato tots are baked, not fried, but you won’t miss the oil. They are seriously addictive, crispy, crunchy, but soft on the inside! They also have a secret veggie packed in it! Naturally gluten free and vegan, they are also completely paleo, too! 

If there is a sneaky way to get your kids to eat their veggies or if you want a fun spin on classic potato snacks, these tater tots will be your new favorite!

How do you make sweet potato tots

The Ingredients

  • Sweet Potatoes– Pre-cooked and cooled completely. Mash the sweet potato until pureed (like mashed potatoes).
  • Zucchini– Shredded zucchini with the moisture squeezed out. This gives an extra boost of veggies, but you won’t taste it whatsoever! 
  • Almond flour– To coat the sweet potato tots with, without any flour or grains. 
  • Salt and pepper- Adds some flavor. This is just the basic ones, feel free to add some cayenne pepper, red pepper flakes, or more. 

The Instructions

Making these baked tots is so simple. Start by mixing together your mashed sweet potato with zucchini until combined. Add your spices. Using your hands, form bite sizes tots with it. Roll each of the tots in the almond flour, until coated in it. Bake the sweet potato tots at 200C/400F for 35 minutes, flipping halfway through. 

baked sweet potato tots

Can I substitute the almond flour

If you don’t follow a grain free diet, you can replace the almond flour with either all purpose flour, bread crumbs, or panko bread crumbs! 

I prefer the panko bread crumbs, as they have this addictive crispy exterior. Be sure to use gluten free panko crumbs, if needed. 

Can I use an air fryer?

If you have an air fryer, save time by making air fryer sweet potato tots! 

No need to preheat the oven- Simply prepare the sweet potato tots as directed, and place them on a single layer in the air fryer rack. Bake for 10-12 minutes, flipping halfway through. 

Although air fryers don’t need to be greased, I recommend a light spray on the sides to avoid them sticking. 

Tips for the best sweet potato tots

  • Be sure to squeeze out as much liquid from the zucchini as possible, so when you mix it with the sweet potato, it remains thick and sturdy.
  • Spritz some oil over the tots before placing them in the oven, for the ultra crispy texture. 
  • Be sure to coat the potatoes with the almond flour completely, so they cook evenly. 
  • Add extra spices and flavorings to the tots- Fold through nutritional yeast, parmesan cheese, or even some green onion.

Storing and Freezing Tips

  • To store: Store leftover baked tots in the refrigerator, in a sealed container. They will keep well for up to 1 week. 
  • To freeze: Place leftover tots in a ziplock bag and store in the freezer for up to 6 months.
  • To reheat: Reheat the tots in a pre-heated oven (180C/350F) for 8-10 minutes, or in the air fryer for 5 minutes. 

sweet potato tater tots

More healthy snacks to try

Watch how to make it

Share this recipe on Pinterest

Love this Baked Sweet Potato Tots recipe?

Share it with the world on Pinterest.

sweet potato zucchini tots

Baked Sweet Potato Tots

5 from 23 votes
Healthy 3 Ingredient Baked Sweet Potato tots with hidden zucchini inside! Crispy on the outside, soft on the inside, they are grain free and oil free!
Servings: 4 servings
Prep: 5 mins
Cook: 25 mins
Total: 30 mins

Ingredients  

  • 2 medium sweet potatoes
  • 1 1/2 cups zucchini shredded, approximately 2 large zucchini
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 cup almond flour

Instructions 

  • Preheat the oven to 200C/400F and line a large baking tray with parchment paper.
  • Bake the sweet potatoes either in the microwave or oven. Once they are cool enough to handle, peel them. In a mixing bowl, mash the sweet potatoes with a fork. 
  • Shred the zucchini. Use a dishtowel or nut milk bag to squeeze out any extra liquid. Add the zucchini to the sweet potato along with the salt and pepper. Mix until well combined.
  • Break off small pieces of this mixture and roll/shape them into tater tots. One by one, toss the tater tots in the almond flour to lightly coat them on all sides. Arrange on a baking tray lined with parchment paper. 
  • Bake for 35-40 minutes, flipping halfway through.
  • Cool briefly, then enjoy with your favorite dipping sauce!

Notes

TO STORE: Store leftover baked tots in the refrigerator, in a sealed container. They will keep well for up to 1 week. 
TO FREEZE: Place leftover tots in a ziplock bag and store in the freezer for up to 6 months.
TO REHEAT: Reheat the tots in a pre-heated oven (180C/350F) for 8-10 minutes, or in the air fryer for 5 minutes. 
 

Nutrition

Serving: 1servingCalories: 185kcalCarbohydrates: 27gProtein: 5gFat: 7gSodium: 357mgPotassium: 502mgFiber: 5gVitamin A: 16124IUVitamin C: 11mgCalcium: 71mgIron: 1mgNET CARBS: 22g
Course: Appetizer
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

 

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Oh i realized it was no joke about 6 months ago. I think I missed the SAVORY ONLY fine print when I signed up for this?

    1. Hi Daniela, it tends to be a little soggy- You could use GF panko breadcrumbs

    1. Absolutely- I’d also add a little standard flour to balance it out, or sesame seeds!

  2. My family loves to have Veggie Tots and I have had a few people ask for recipes that are vegan–I will be pointing them to this fabulous option 🙂

    1. Depends on how hungry you are- This could easily be a full serving with dinner, or 2-3 side dishes.

  3. Catching up on the past few weeks of blogs and am so pumped to try these! They sound like a great combo!

    1. YES!!!! this is my ‘arman sauce’- I add it to everything! 2 tablespoons peanut butter, 2 tablespoons chilli sauce of choice, 1 tablespoon soy sauce and optional water to thin out 🙂

  4. This tasted amazing! When we baked them for 40 minutes the flour was still powdery on the outside. We gave them a little fry over the stove and they finished perfectly! SO yummy!

        1. I do, and as my audience is primarily American, I opt to cater to the majority. Enjoy.

        2. Have no issues with you catering to the majority. It only makes sense. Now I know though, I can adjust the measurements to Australian and have a finished product which tastes as it should. Did mean to say to you the Sweet Potato Zucchini Tots are delicious. They freeze well and are perfect for the “I’m hungry and don’t know what to eat” times. Thanks.

        3. Of course 🙂 If you are ever in Melbourne, you are welcome to swing by my freezer- Chock full of them (And taste amazing in Sweet Chilli sauce 🙂 )