These sweet potato nuggets are a fun and tasty treat! They’re made with creamy sweet potatoes mixed with seasonings, then shaped into bite-sized pieces and baked until golden.
They’re perfect as a snack or side dish, and I love dipping them in my favorite sauce. Plus, they’re a great way to enjoy a healthy twist on a classic nugget! Yum! 🍠✨
Key Ingredients & Substitutions
Sweet Potatoes: These provide the main flavor and texture. You can swap sweet potatoes for butternut squash or pumpkin if you like. Both will still give you that nice sweetness!
Crushed Cornflakes or Panko: I usually go for panko for its extra crunch, but if you want to make this gluten-free, opt for gluten-free breadcrumbs or even crushed rice cereal!
Onions: Finely chopped onions add flavor and moisture. If you’re not a fan of onions, consider using grated zucchini for moisture without the onion taste.
Spices: Garlic powder and smoked paprika give a lovely depth. Feel free to play around with spices like cumin or chili powder for a different kick!
Egg & Flour: These act as binders in the mixture. If you’re vegan, you could use a flaxseed egg (1 tbsp ground flaxseed + 2.5 tbsp water) and some oat flour instead of regular flour for binding.
How Do I Get the Nuggets Crispy?
Achieving that perfect crispiness is key to these nuggets. When frying, make sure your oil is hot enough! If you drop a test nugget in and it sizzles, you’re good to go.
- For baking, preheating the oven is crucial. A hotter oven will give you those crispy edges.
- Don’t overcrowd the pan, whether frying or baking. Give the nuggets space so they can toast properly.
- Flipping halfway through baking helps both sides brown evenly. And remember, a light brush of oil before baking can boost crispiness.
Sweet Potato Nuggets
Ingredients You’ll Need:
- 2 large sweet potatoes (about 2 to 2.5 cups mashed)
- 1 cup crushed cornflakes or panko breadcrumbs (for coating)
- ½ cup finely chopped onions
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour (to bind)
- 1 large egg (for binding)
- 2-3 tablespoons olive oil or cooking oil (for frying or brushing if baking)
- Fresh parsley, chopped (for garnish)
- Optional: dipping sauce such as honey mustard or spicy mayo
How Much Time Will You Need?
You’ll need about 30-40 minutes in total. This includes around 15-20 minutes for preparing the sweet potatoes and mixing the ingredients, plus another 15-20 minutes for cooking. Perfect for a quick snack or side dish!
Step-by-Step Instructions:
1. Prepare Sweet Potatoes:
First, peel the sweet potatoes and then either boil or steam them until they’re tender. This should take around 15-20 minutes. Once they’re soft, drain the water and mash the sweet potatoes until smooth. Give them a few minutes to cool down a bit.
2. Mix Ingredients:
In a large mixing bowl, combine the mashed sweet potatoes with the finely chopped onions, garlic powder, smoked paprika, salt, black pepper, flour, and the egg. Mix everything together well until the mixture is sticky, but still easy to shape into nuggets.
3. Shape Nuggets:
Now comes the fun part! Take small portions of the mixture (about 1-2 tablespoons each) and shape them into nugget-sized rounds or ovals. Don’t worry about making them perfect; a little variety adds character!
4. Coat Nuggets:
In a shallow bowl, pour in the crushed cornflakes or panko breadcrumbs. One by one, coat each nugget in the breadcrumbs, pressing gently so that they stick well. This will give them a delicious crunch when cooked.
5. Cook:
Here’s how you can cook your nuggets:
- To Fry: Heat oil in a deep pan over medium heat. Fry the nuggets a few at a time, making sure not to overcrowd the pan. They’ll take about 2-3 minutes per side until they’re golden and crispy. Once done, place them on a paper towel to drain any excess oil.
- To Bake: Preheat your oven to 400°F (200°C). Arrange the nuggets on a baking sheet lined with parchment paper and lightly brush or spray them with oil. Bake for 15-20 minutes, flipping halfway through to ensure even browning, until they’re golden and crispy.
6. Serve:
Your sweet potato nuggets are now ready to enjoy! Arrange them nicely on a serving plate, sprinkle some chopped fresh parsley for a lovely touch, and don’t forget to serve with your favorite dipping sauce, like honey mustard or spicy mayo.
Dig in and enjoy these crispy, flavorful sweet potato nuggets as a perfect snack or side dish!
Can I Use Regular Potatoes Instead of Sweet Potatoes?
Yes, you can substitute regular potatoes, but keep in mind that the flavor and texture will be different. Regular potatoes will result in a less sweet and slightly denser nugget. Make sure to adjust seasoning to your taste!
How Do I Store Leftover Sweet Potato Nuggets?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake them in an oven at 375°F (190°C) for about 10-15 minutes for that crispy texture again, or microwave for a quicker option.
Can I Freeze the Nuggets?
Absolutely! You can freeze them before cooking. Arrange the uncooked nuggets on a baking sheet until frozen, then transfer them to a freezer-safe bag. They can be stored for up to 3 months. When ready to enjoy, cook them straight from frozen, adding a couple of extra minutes to the cooking time.
What Can I Use Instead of Egg for Binding?
If you need a vegan option, a flaxseed egg works great! Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for about 5 minutes until it thickens. This will help bind your mixture just as effectively!
