Baked Sweet Potato–Zucchini Tots
Ingredients
CITRUS-MUSTARD SAUCE
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- ¼ teaspoon ground mustard
- 4 teaspoons honey
- 1 teaspoon grated orange or lemon peel
- 1 tablespoon orange or lemon juice
SWEET POTATO–ZUCCHINI TOTS
- 1 cup packed grated zucchini about 1 large
- 1 teaspoon salt
- 1 cup cooked sweet potato about 1 large
- 2 eggs slightly beaten
- ¼ cup panko crispy bread crumbs
- ⅓ cup shredded Gruyère or white Cheddar cheese
- 3 tablespoons grated Parmesan cheese
- ⅓ cup finely chopped onion
- ¼ teaspoon garlic powder
- 1½ teaspoons finely chopped fresh or ½ teaspoon dried thyme or oregano leaves
- 3 tablespoons finely chopped fresh Italian flat-leaf parsley
- ½ teaspoon pepper
Instructions
- Heat oven to 400°F.
- Line large cookie sheet with foil; spray foil with cooking spray.
- In small bowl, mix sauce ingredients with whisk until smooth.
- Cover; refrigerate until serving time.
- In colander, place zucchini and ½ teaspoon of the salt; gently toss.
- Place colander over bowl or sink; let drain 10 minutes.
- Place zucchini on cheesecloth or paper towel; wrap cheesecloth around zucchini and twist gently to remove as much remaining moisture as possible.
- In large bowl, mix sweet potato and eggs with whisk until smooth.
- Add zucchini, bread crumbs, cheeses, onion, garlic powder, thyme, parsley, pepper and remaining ½ teaspoon salt; blend gently with fork.
- For each tot, gently roll 1 tablespoon mixture in palm of hand into small oval or log shape.
- Place about 1 inch apart on cookie sheet.
- Bake 15 to 18 minutes, turning once, until crisp and golden brown.
- Serve hot with sauce.
Notes / Tips / Wine Advice:
Make-Ahead Magic The Sweet Potato–Zucchini Tots can be frozen up to 1 week before serving. Bake as directed, cool and place in resealable freezer plastic bag or freezer container. To reheat, place frozen tots on a cookie sheet. Bake at 350°F for 13 to 15 minutes or until thoroughly heated.
