These sweet potato nuggets are a tasty and healthy treat! Made from mashed sweet potatoes and crispy on the outside, they are perfect for kids and grown-ups alike.
Honestly, I could eat these for every meal! They’re so easy to whip up, and dipping them in your favorite sauce makes them even better. Trust me, you’ll want to make extra! 😊
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! They lend a naturally sweet and creamy texture. For an alternative, you can use butternut squash or regular potatoes, though they won’t be quite as sweet.
Flour: All-purpose flour helps bind the mixture. If you need a gluten-free option, almond flour or oat flour works well too. I’ve also used coconut flour, but remember to adjust the quantity as it absorbs more moisture.
Cheddar Cheese: This adds a nice cheesy flavor. If you’re not a fan of cheddar, feel free to substitute with mozzarella or a dairy-free cheese if you’re aiming for a vegan nugget.
Panko Breadcrumbs: These give the nuggets a lovely crunch. You can use regular breadcrumbs instead, but panko is my preference for the best texture. For a gluten-free option, look for gluten-free panko brands.
How Can You Make Sure Your Sweet Potato Nuggets Hold Together?
Sticking together is key for these nuggets! Here are some tips:
- Make sure your mashed sweet potatoes are smooth and not watery. Drain any excess moisture before mashing.
- Mix everything until just combined. Overmixing can make them fall apart during cooking.
- Chill the formed nuggets in the fridge for about 15-30 minutes before baking. This helps them firm up.
- If you find the mixture too loose, add a bit more flour until you reach a consistency that holds shape.
By following these tips, you’ll end up with perfectly shaped sweet potato nuggets ready for baking!
Sweet Potato Nuggets
Ingredients You’ll Need:
For the Nuggets:
- 2 medium sweet potatoes (about 2 cups mashed)
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Cooking oil spray or 2 tbsp olive oil
- Optional: ketchup or dipping sauce of choice
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 25-30 minutes to bake. Including cooling time, you can enjoy these delicious sweet potato nuggets in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures that your nuggets will get nice and crispy while baking! While the oven is warming up, line a baking sheet with parchment paper or give it a light greasing.
2. Cook the Sweet Potatoes:
Peel and dice the sweet potatoes into small chunks. Boil or steam the pieces until they are very tender, which should take about 15 minutes. Once they’re soft, drain any excess water and mash them well. Let the mashed sweet potatoes cool slightly before moving on.
3. Prepare the Mixture:
In a large bowl, combine your cooled mashed sweet potatoes with the flour, shredded cheddar cheese, finely chopped onion, minced garlic, smoked paprika, salt, black pepper, and the beaten egg. Mix everything together until it’s well combined; the mixture should be sticky and hold together nicely.
4. Shape the Nuggets:
Using your hands, shape small pieces (about 1 to 1.5 inches) of the mixture into nugget shapes. Make sure they’re all about the same size for even cooking!
5. Coat in Panko:
Roll each nugget in panko breadcrumbs until they’re fully coated. This step adds that crispy crunch that makes these nuggets so tasty!
6. Arrange on the Baking Sheet:
Place the coated nuggets on your prepared baking sheet. If you have cooking oil spray, give them a light misting for extra crispiness, or brush them lightly with olive oil.
7. Bake:
Pop the baking sheet in the preheated oven! Bake the nuggets for about 20-25 minutes, flipping them halfway through so they get golden and crispy on both sides.
8. Serve and Enjoy:
Once they’re done, take them out of the oven and let them cool for a couple of minutes. Serve warm with ketchup or your favorite dipping sauce. Enjoy every delicious bite of your crispy sweet potato nuggets!
Can I Use Other Types of Potatoes?
Yes! While sweet potatoes are ideal for flavor and nutrition, you can use regular potatoes or even butternut squash if you prefer. Just keep in mind that the taste and texture may vary slightly.
How Can I Make These Nuggets Vegan?
To make these nuggets vegan, substitute the cheddar cheese with a dairy-free cheese alternative, and replace the egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, set aside to thicken).
Can I Freeze the Nuggets?
Absolutely! After shaping and coating the nuggets, arrange them in a single layer on a baking sheet and freeze until firm, then transfer to an airtight container or freezer bag. They’ll keep for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.
How Should I Store Leftovers?
Store any leftover nuggets in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes or until heated through, to maintain their crispiness!
