Make Ahead
Baked Sweet Potato–Zucchini Tots
Prep Time: 25 Minutes Start to Finish: 55 Minutes 6 servings
- 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
1 Heat oven to 400°F. Line large cookie sheet with foil; spray foil with cooking spray.
2 In small bowl, mix sauce ingredients with whisk until smooth. Cover; refrigerate until serving time.
3 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.
4 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.
5 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.
6 Bake 15 to 18 minutes, turning once, until crisp and golden brown. Serve hot with sauce.
1 Serving (About 5 Tots and 2 Tablespoons Sauce): Calories 260; Total Fat 19g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 80mg; Sodium 770mg; Total Carbohydrate 15g (Dietary Fiber 1g); Protein 7g Exchanges: 1 Starch, ½ Medium-Fat Meat, 3 Fat Carbohydrate Choices: 1
Make-Ahead Magic The Citrus-Mustard Sauce can be made up to 1 day ahead of time and stored in the refrigerator. It’s also good with chicken nuggets or cooked shrimp.
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.
