Sweet potato nuggets are a fun and tasty snack! These little bites are made with creamy sweet potatoes and spices, baked until they’re crisp and golden. Yum!
They’re perfect for kids or any grown-up who loves a good crunch. I often make extra so I can munch on them throughout the week. Who can resist a sweet potato nugget? 😄
Key Ingredients & Substitutions
Sweet Potatoes: The star of this recipe! I love using orange-fleshed sweet potatoes for their sweetness and creaminess. If you’re in a pinch, mashed pumpkin or butternut squash can work as alternatives.
Breadcrumbs: I prefer using panko for an extra crunch. Regular breadcrumbs are just fine, too. Gluten-free breadcrumbs are a great swap if you’re avoiding gluten.
Parmesan Cheese: Adds a nice flavor and helps bind the nuggets. If you’re dairy-free, nutritional yeast gives a cheesy flavor without the cheese. You could omit it, but then the flavor will be a bit milder.
Spices: I love the punch of smoked paprika, but you can easily adjust. If you prefer less heat, simply skip it or use sweet paprika instead. Experiment with spices like cumin or chili powder for a different twist!
How Do I Get My Nuggets to Be the Perfect Texture?
Getting the soft inside and crispy outside can be tricky, but here’s my approach:
- Mash the sweet potatoes well to remove lumps, ensuring a smooth mixture.
- Mix everything in a bowl until just combined. Over-mixing can lead to tough nuggets!
- Shape the nuggets firmly but gently, as a loose grip ensures they hold together without being dense.
- Spray or brush the nuggets lightly with oil before baking or frying. This helps achieve that lovely crispiness.
- Don’t overcrowd the baking sheet or frying pan, as this prevents browning.
Following these tips will lead you to crispy, delicious nuggets every time! Perfect for snacking or as a side dish.
How to Make Sweet Potato Nuggets
Ingredients You’ll Need:
For the Nuggets:
- 2 large sweet potatoes (about 2 cups mashed)
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 large egg
- Cooking oil spray or 2 tablespoons olive oil for baking/frying
Optional Dipping Sauce:
- Ranch
- Honey mustard
- Aioli
Time Needed:
This recipe will take about 10 minutes to prep and around 25 minutes to bake, for a total of about 35 minutes. If you choose to fry the nuggets, it may take a few extra minutes. It’s a quick and delightful recipe perfect for a budget-friendly snack or side dish!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, heat your oven to 400°F (200°C). While it’s warming up, grab a baking sheet and line it with parchment paper or grease it lightly with oil. This is to prevent sticking and make clean-up easier!
2. Cooking the Sweet Potatoes:
Next, peel the sweet potatoes and chop them into chunks. Boil these chunks in a pot of water until they are soft, which should take about 15-20 minutes. Once they are done, drain the water and mash the sweet potatoes well in a large mixing bowl until they are smooth. This will be the base for your nuggets!
3. Mixing the Ingredients:
Now, it’s time to add flavor! To the mashed sweet potatoes, add the egg, breadcrumbs, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix everything together until it’s nice and combined. The mixture should be thick enough to hold together. If it feels too wet, don’t worry! Just sprinkle in a bit more breadcrumbs to help it out.
4. Shaping the Nuggets:
Take small portions of the mixture and shape them into nugget-sized rounds or little patties, about 1 to 1.5 inches in diameter. Try to keep them uniform so they cook evenly!
5. Baking or Frying:
Place your shaped nuggets on the prepared baking sheet. Make sure there’s some space between them for air to circulate. For that golden crispiness, lightly spray or brush the nuggets with cooking oil.
If you’re baking, pop them into the oven for about 20-25 minutes, flipping halfway through. They should come out golden and crisp on the edges! If you prefer frying, heat some oil in a pan and shallow fry the nuggets for about 2-3 minutes on each side until they are golden brown. Drain on paper towels to get rid of extra oil.
6. Enjoy!
Once they are done, serve the sweet potato nuggets warm with your choice of dipping sauce. Whether you prefer ranch, honey mustard, or a tasty aioli, these nuggets are sure to be a hit!
Enjoy your crispy, flavorful sweet potato nuggets as a snack or side dish that everyone will love! They’re delicious, nutritious, and oh-so-satisfying!
Can I Use Frozen Sweet Potatoes?
Yes, you can use frozen sweet potatoes! Just make sure to thaw them completely and drain any excess moisture before mashing. This will help maintain the right texture in your nuggets.
What Can I Substitute for the Egg?
If you need an egg substitute, try using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). Both options will help bind the ingredients together.
How Should I Store Leftover Nuggets?
Store any leftover sweet potato nuggets in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F (175°C) for about 10-15 minutes until warmed through and crispy again.
Can I Make These Nuggets Ahead of Time?
Absolutely! You can shape the nuggets and refrigerate them for up to 24 hours before baking or frying. Alternatively, you can freeze uncooked nuggets on a baking sheet, then transfer them to a zip-top bag for longer storage. Bake them straight from the freezer, just add a few extra minutes to the cooking time!
