Preheat your oven to 400°F (200°C). Peel and cook sweet potatoes until tender, then mash.

Finely shred the zucchini and squeeze out excess moisture using a paper towel.

Combine mashed sweet potatoes, zucchini, and coconut flour in a large mixing bowl. Stir vigorously until well incorporated.

Shape the mixture into bite-sized tots using your hands or a cookie scoop and place on a baking sheet lined with parchment paper.

Bake in preheated oven for 30–35 minutes, flipping halfway through until golden brown and crispy.

Let the tots cool slightly before serving with dipping sauces like ketchup or hummus.