These sweet potato nuggets are a yummy treat for everyone! They are crispy on the outside and soft on the inside, making them so enjoyable to munch on. Plus, they are packed with flavor!
Whenever I’m in snack mode, these nuggets are my go-to. They are perfect for dipping or just eating plain, and they make me feel a little less guilty about that late-night snacking! 😄
Key Ingredients & Substitutions
Sweet Potatoes: These are the stars of the dish! Choose firm, smooth sweet potatoes. If you don’t have any, you can substitute with regular potatoes or even pumpkin puree for a different twist.
Panko Breadcrumbs: They provide a great crunch! If you can’t find them, crushed cornflakes or regular breadcrumbs work in a pinch. For a gluten-free option, look for gluten-free breadcrumbs.
Cheddar Cheese: I love the added flavor from shredded cheddar. If dairy is a concern, you can skip it or use a vegan cheese substitute if you prefer!
Flour: All-purpose flour is typical here, but chickpea flour is a great substitute for a gluten-free version. It adds a nutty flavor too!
How Do You Get Perfectly Crispy Nuggets?
Achieving that crispy texture is key! Here are some tips to get it just right:
- Make sure the sweet potatoes are well-mashed with no lumps; this helps the mixture stick together.
- Coat the nuggets evenly in the panko breadcrumbs. Don’t rush this step – it’s what gives them their crunch!
- Preheat your oven properly! This helps the nuggets start cooking right away, leading to a crispier exterior.
- Don’t skip the oil spray! A little oil helps the breadcrumbs brown and crisp up nicely.
- Flipping halfway through ensures both sides get that golden-brown finish.
Let your nuggets cool a bit after baking—they’ll be just perfect for dipping and munching!
How to Make Sweet Potato Nuggets
Ingredients You’ll Need:
- For the Nuggets:
- 2 medium sweet potatoes (about 2 cups mashed)
- 1 cup panko breadcrumbs (or crushed cornflakes for extra crunch)
- 1/2 cup shredded cheddar cheese (optional for a cheesy nugget)
- 1/4 cup all-purpose flour or chickpea flour (for binding)
- 1 large egg
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil or cooking spray (for baking)
- For Garnish and Dipping:
- Fresh herbs (like thyme), optional
- Ranch or your favorite dipping sauce
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and another 20-25 minutes for baking, so you’ll have delicious sweet potato nuggets ready in about 40 minutes! Perfect for a quick snack or a side dish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 400°F (200°C). While it’s heating, line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
2. Cook the Sweet Potatoes:
Peel and dice the sweet potatoes into small chunks. Boil or steam them in a pot until they are very tender, about 10-15 minutes. Once they are done, drain the water and mash them in a bowl until they are smooth. Let them cool for a few minutes.
3. Mix the Ingredients:
In a mixing bowl, combine the mashed sweet potatoes, flour, egg, garlic powder, paprika, salt, and pepper. Stir everything together until it forms a dough-like consistency. If the mixture feels too sticky, don’t hesitate to add a little more flour.
4. Add Cheese (Optional):
If you want cheesy nuggets, fold in the shredded cheddar cheese at this point. It adds a yummy flavor!
5. Shape the Nuggets:
Now, take small portions of the mixture and shape them into nugget-sized pieces—about 1.5 inches each. You can make them as thick or thin as you like.
6. Coat the Nuggets:
Spread the panko breadcrumbs on a plate. Take each nugget and coat it well in the breadcrumbs, making sure all sides are covered for that crispy texture.
7. Prepare for Baking:
Place the coated nuggets on the prepared baking sheet. Lightly spray or brush them with olive oil. This helps them crisp up nicely in the oven!
8. Bake to Perfection:
Put the baking sheet in the oven and bake for 20-25 minutes, flipping the nuggets halfway through. They should come out golden brown and crispy on the outside.
9. Cool and Garnish:
Once baked, remove the nuggets from the oven and let them cool for a few minutes. If you like, sprinkle some fresh herbs on top for extra flavor.
10. Serve and Enjoy:
Serve your warm sweet potato nuggets with ranch or your favorite dipping sauce. They’re perfect for sharing (or not!). Enjoy your delicious and healthy snack!
Bon appétit with your crispy, flavorful Sweet Potato Nuggets!
Can I Use Different Types of Potatoes?
Yes, you can substitute sweet potatoes with regular potatoes, but keep in mind that the flavor and texture will be different. You could also try using pumpkin puree for a unique twist!
Can These Nuggets Be Made Vegan?
Absolutely! For a vegan version, you can replace the egg with a flaxseed or chia seed egg (1 tablespoon of ground seeds mixed with 2.5 tablespoons of water, let sit for a few minutes until gel-like) and skip the cheese or use a vegan cheese substitute.
How Do I Store Leftover Nuggets?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through and crispy again.
Can I Freeze Sweet Potato Nuggets?
Yes, you can freeze them! After shaping the nuggets, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. Bake from frozen at 400°F (200°C) for 25-30 minutes, adding a few minutes if needed.
