Scalloped Sweet Potatoes
Creamy scalloped sweet potatoes with herbs and cheese — an easy, make-ahead holiday side dish. Step-...
40
total time
4
servings
40 kcal
calories
Gathering Ingredients
Gathering the right ingredients is the first step to achieving crisp, flavorful tots that fit both paleo and vegan dietary needs. The star of the show is sweet potato, which provides natural sweetness and a sturdy texture when baked. Choose 2 medium sweet potatoes that are firm and free of blemishes. The zucchini adds moisture and a gentle vegetal note, helping the tots stay tender inside. To bind the mixture without eggs, you can use almond flour and a flax-egg or chia-egg if you like, which keeps the dish fully vegan and grain-friendly. For flavor, keep it simple with garlic powder, onion powder, smoked paprika, salt, and pepper; fresh parsley or chives can be stirred in for color. A teaspoon of olive oil helps the mixture come together and also encourages browning in the oven. If you have a nut allergy, you can substitute sunflower seed meal for the almond flour, though the texture may vary slightly. The key in gathering ingredients is balance: the sweet potato should shine, the zucchini should contribute moisture without making the batter soggy, and the binder should hold the tots together without eggs. Prepare parchment paper on a baking sheet, preheat the oven to a hot 425°F (220°C), and rinse all vegetables well. Grate or cube the potatoes and zucchini so they drain well, then squeeze out excess moisture to prevent soggy tots.
Why This Recipe Fits Paleo + Vegan
This recipe is crafted to align with paleo and vegan principles without sacrificing flavor, texture, or satisfaction. There are no grains, dairy, or eggs in the batter; instead, plant-based binding works with the natural moisture of cooked sweet potatoes and grated zucchini. The almonds and flax provide a gentle structure that holds the tots together, while the spices deliver warm, comforting notes that make these bites appealing to kids and adults alike. From a nutrition standpoint, the dish emphasizes whole foods: vegetables, healthy fats, and plant-based fibers. The absence of animal products reduces saturated fat, and the absence of gluten supports those following gluten-free diets. For meal-prep scenarios, these tots refrigerate and freeze well, making them a convenient option for busy weeks. They also adapt easily to different flavor profiles: a pinch of curry powder for an Indian twist, or a hint of chili for a smoky, more robust version. Overall, the recipe offers a versatile template that respects paleo + vegan guidelines while delivering a crisp exterior and a soft, potato-y center that will satisfy cravings without sacrificing dietary choices or texture. The goal is simple: a tasty, nourishing bite that you can feel good about serving at breakfast, lunch, dinner, or as a snack.
Ingredient Substitutions & Variations
The beauty of these tots is their flexibility. If you don’t have almond flour, you can try sunflower seed meal or ground oats (if tolerated within your paleo framework) to help bind the mixture, though texture will shift slightly. For nut-free versions, coconut flour should be used sparingly (start with 1–2 tablespoons) because it soaks up moisture quickly and can dry out the mix if overused. Zucchini substitutions work too; grated carrot or finely chopped broccoli can replace some of its moisture and add a different flavor profile, but you’ll want to balance the moisture with a bit more binding agent. For a richer taste, stir in finely chopped parsley or chives, and consider a light drizzle of olive oil or a spoonful of tahini before oven-baking to enhance browning. If you prefer a milder heat, omit smoked paprika and use sweet paprika or omit chili powders entirely. To keep the dish seasonal, swap zucchini for thin ribbons of summer squash when available and adjust the binding slightly to compensate for moisture differences. The key is to maintain a cohesive batter that can mold into tots without crumbling, while preserving the gentle sweetness of the sweet potato and the crisp edge you crave.
Preparation and Mixing
Preparation begins with grinding and prepping the vegetables properly to ensure a crisp texture once baked. Scrub and peel the sweet potatoes, then roast or microwave until soft enough to mash. Grate the zucchini and squeeze out as much liquid as possible to avoid a soggy batter. In a large bowl, mash the warm sweet potatoes until smooth, then fold in the grated zucchini, almond flour, flax-egg (or other binding), and spices. The mixture should come together in a cohesive mass that you can form into small, finger-sized cylinders or compact ovals. If the batter feels too loose, add a bit more almond flour; if it’s too stiff, a teaspoon of water or a splash of olive oil can help. Let the mixture rest for about 5–10 minutes; this allows the flavors to marry and aids in binding. While it rests, preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper for easy release. Once rested, scoop small portions and roll them between your palms to form tots roughly the size of a first knuckle. Place them on the prepared sheet with space between each piece so they can brown evenly in the hot oven, then bake until the edges are golden and crisp, turning once halfway through the process.
Shaping the Tots and Baking
Shaping the tots is as important as the batter that binds them. Use a small portion scoop or your hands to mold evenly sized bites, aiming for uniform thickness so they bake evenly. Arrange the formed tots on the parchment-lined sheet with a little space between each piece; overcrowding traps steam and prevents browning. Bake in a hot oven at 425°F (220°C) for 20–25 minutes, flipping once at the halfway mark to ensure both sides brown evenly. The goal is a crisp exterior with a soft, almost fluffy interior that holds together when picked up. If you notice the edges browning too quickly before the centers are set, reduce the oven temperature by 15–20 degrees and extend the baking time slightly to avoid scorching. For an extra crisp finish, you can broil for an additional 1–2 minutes at the end, but watch closely to prevent burning. Let the tots rest for a couple of minutes after removing from the oven; this helps set the structure and makes them easier to grab. Serve warm with dipping sauces or a fresh herb garnish to elevate the presentation and flavor profile. The result is a pantry-friendly snack that satisfies gluten-free, dairy-free, and egg-free dietary needs without sacrificing texture or taste.
Serving Ideas & Meal Prep
These tots shine as a versatile snack, a side dish, or a light meal when paired with a dip or sauce. For a creamy contrast, serve with a dairy-free avocado crema, a simple lemon-tahini sauce, or a dairy-free yogurt dip. They also pair nicely with a bright greens salad or roasted vegetables for a complete, balanced plate. If you’re planning ahead, these tots refrigerate well for up to 3 days in an airtight container, and you can freeze formed portions before baking for longer storage. To reheat, bake straight from the fridge or freezer until hot and crisp again. They’re perfect for meal-prep bowls, kid-friendly lunch packs, or a quick breakfast option alongside a protein like chickpeas or tempeh. The simple ingredient list makes it easy to customize according to what you have on hand, and the baked method keeps the fat content modest while delivering a satisfying crunch that kids and adults won’t resist. A batch of these tots can become a week’s worth of easy, paleo vegan eating that’s both comforting and nourishing, with minimal cleanup after dinner or snack time.” ,}, {heading: “Nutritional Snapshot (Paleo-Vegan Balance)” ,content: “Because these tots rely on whole-food ingredients, they offer a nutrient-dense bite that fits well into a paleo and vegan lifestyle. Each tot typically provides a modest amount of complex carbohydrates from sweet potatoes, fiber from zucchini and flax, and healthy fats from olive oil and almond flour. The exact macros depend on the size you shape your tots and the precise ingredient amounts, but you can expect approximately 60-80 calories per tot, with a balance of carbohydrates, a small amount of protein, and a light fat contribution that helps with satiety. They are naturally gluten-free and dairy-free and use plant-based binders rather than eggs. When paired with a protein and extra vegetables, these tots can contribute to a well-rounded meal. For those tracking macros, consider measuring portions and tallying with your preferred app to maintain consistency, especially if you’re using these as a regular part of a meal plan. This recipe emphasizes vegetable-forward flavor and textures, allowing you to enjoy a satisfying snack that aligns with your dietary choices without sacrificing taste or satisfaction.
Troubleshooting & FAQ
Even the best-tested recipes have a few quirks. If your batter seems too loose and won’t hold its shape, add a bit more almond flour or a touch of additional flax-egg to improve binding. If the mixture feels dry and crumbly, whisk in a small amount of water or olive oil to moisten and help it come together. Moisture management is key: zucchini can add a lot of water, so don’t skip the step of squeezing out excess moisture. For extra crispness, ensure the tots are spaced evenly on the sheet, allow the oil to evenly coat the mixture, and bake in a hot oven without crowding. If you experience uneven browning, rotate the pan halfway through baking. For variations, you can experiment with different herbs like dill, cilantro, or chives to suit your taste preferences. If you need to adapt for nut-free diets, substitute with sunflower seed flour and adjust binding as necessary. Finally, if you’re feeding kids, you can shape them into mini hash-brown-style rounds for a different texture and presentation. With these tips, you should be able to troubleshoot common issues and enjoy consistently tasty paleo vegan tots every time you bake them."}]} } } } } } } }} } } }} } } } } } } } } } } }} } } } }}}} } } } } } } } } } } } } } } } } } }}}}}} } } }}}}}}} } }}}}}}} } }}}}}}} } }}}}}}} } }}}}}}} } }}}}}}} } }}}
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Baked Sweet Potato & Zucchini Tots (Paleo + Vegan)
Wholesome paleo vegan tots made with sweet potato and zucchini, baked to golden perfection. Gluten-free, dairy-free, kid-friendly and meal-prep friendly.
total time
40
servings
4
calories
40 kcal
ingredients
- 1 large sweet potato 🥔
- 1 medium zucchini 🥒
- 1/2 cup almond flour 🌰
- 2 tbsp ground flaxseed 🥚
- 4 tbsp water đź’§
- 1 small carrot 🥕
- 2 tbsp finely chopped onion 🧅
- 1 clove garlic, minced 🧄
- 1 tbsp olive oil đź«’
- 1/2 tsp garlic powder 🧄
- 1/2 tsp onion powder 🧅
- 1/2 tsp sea salt 🧂
- Fresh parsley for garnish 🌿
instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and grate the sweet potato, then wrap in a clean towel and squeeze out as much moisture as possible.
- Grate the zucchini and press out the excess moisture using a clean towel.
- In a small bowl, mix the flaxseed with 4 tablespoons of water and let sit for 5 minutes to form a gel.
- In a large bowl, combine the grated vegetables, onion, garlic, flax gel, almond flour, garlic powder, onion powder, and salt. Drizzle in the olive oil and mix until the mixture holds together.
- Shape the mixture into tots about 1 inch wide and 2 inches long, and place them on the prepared baking sheet.
- Bake for 20–25 minutes, then flip and bake 5–7 minutes more until the edges are crisp and golden.
- Garnish with fresh parsley and serve warm. Optional: pair with a creamy avocado-lime dip.
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