Vegan Baked Tater Tots

  • Author: Kathy Carmichael
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x


Guiltless tater tots! What more could you ask for? Gluten-Free, Fat-Free and oh so yummy!



  • 1 large sweet potato peeled and cut into equal sized large chunks (2 cups mashed)
  • 2 medium zucchini, grated (1 1/2 cup grated)
  • 1/3  cup almond flour (more may be needed)
  • 1/2 cup nutritional yeast
  • 2 teaspoons garlic powder
  • 1 teaspoon fine sea salt or more to taste
  • 1 teaspoon black pepper to taste
  • 1 teaspoon seasoned salt or Cajun seasoning

Variety Options: 

  • Add 2 Tablespoons chopped rosemary
  • Add 2 Tablespoons chopped dill
  • Add 1 Tablespoon liquid smoke
  • Add 1/2 small chopped onion
  • Add 1 tablespoon Sriracha


  • Peel a large sweet potato and cut it into large  similar sized chunks
  • Place sweet potato chunks in a pan and cover with water.
  • Boil; reduce heat to medium low and cook until sweet potato is cooked through and tender when stabbed with a fork (approximately 20 minutes)
  • Using a cheese grater, shred both zucchinis
  • Using a paper towel, toss to get rid of some of the water in the zucchini
  • When sweet potato is cooked through, drain the water.
  • Place sweet potato is a bowl and mash throughly with a fork until no large chunks exist.
  • Add grated zucchini
  • Add flour, nutritional yeast, and seasonings.
  • Stir together with a fork, mixing all the ingredients together.
  • The mixture will be damp. If it is wet, add more almond flour.

Pre-heat oven to 400 degrees

  • Prepare a baking sheet with a silicone mat or parchment paper.

  • Using your hands, forms similar size tater tots.
  • Place each tot on the pan about 1/4 inch or less apart

  • Make sure the oven is hot and pre-heated before you put the tots in the oven.
  • Bake for 15 minutes; then roll each one over and bake 15 more minutes