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!
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.