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Easy (Baked) Parmesan Sweet Potato Zucchini Tots with Creamy Ketchup

A fun afternoon snack or the perfect side to hamburger night, these baked parmesan sweet potato zucchini tots are happily devoured by even the pickiest eaters. And the creamy ketchup will become a new household favorite!
Course Side Dish
Cuisine American
Keyword baked, easy, gluten-free, sweet potatoes, tots, zucchini
Prep Time 25 minutes
Cook Time 45 minutes
Servings 4 servings
Calories 85kcal


  • 1 medium sweet potato
  • 1 medium zucchini
  • 1/4 cup Parmesan cheese
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1 tablespoon flour, coconut

Creamy Ketchup

  • 2 tablespoon Greek yogurt, plain
  • 2 tablespoon ketchup


  • Preheat oven to 375 degrees.
  • Peel sweet potato and microwave on high for 3.5 - 4 minutes. (alternatively, you can boil a peeled sweet potato for 15 - 20 minutes instead). Let sweet potato cool for a few minutes so that you can safely handle it.
  • Using a medium to large grater, grate the sweet potato... adding it to a medium mixing bowl.
  • Then peel and grate the zucchini either over a thick paper towel or a tea towel. Once grated, squeeze out the excess "juice"/water from the zucchini.
  • Then add the remaining ingredients into the mixing bowl with the sweet potato: grated zucchini, parmesan cheese, sea salt, paprika, garlic powder, and flour. Mix well, even using your hands to press and squeeze and make sure everything is thoroughly combined.
  • Form the mixture into small cylinders with your fingers, making them about an inch and a half long. Set them on a lined baking sheet in rows so that they are not touching each other.
  • Bake for 20 minutes. Then, flip them over. Then bake for another 15 - 20 minutes, until lightly browned.
  • Combine the Greek yogurt and ketchup to make the dipping sauce.
  • Serve tots hot / immediately with the sauce.


Calories: 85kcal | Carbohydrates: 12g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 505mg | Fiber: 2g | Sugar: 5g