Baked Sweet Potato Zucchini Tots

Microwave 2 medium sweet potatoes until baked and soft.

Shred 2 large zucchini and squeeze out excess water.

Make almond flour by pulsing 1/2 cup of almonds in a blender.

Mix the sweet potatoes, zucchini, salt, and pepper together.

Form the mixture into small tots, about 1/2 tablespoon each in size.

Coat the tots in the almond flour.

Bake in the oven for 35-40 minutes until crispy on the outside.

For a dip, mash 1/2 avocado and mix with BBQ sauce and Tabasco to create a guac salsa dip.

Make the tots small to achieve extra crispiness; they may turn out soft if larger.

Note that the tots are sweeter due to sweet potatoes, so pair with a spicy and savory sauce for best flavor.