These Sweet Potato Nuggets are yummy little bites that are crispy on the outside and soft on the inside. They’re full of flavor and make a great snack or side dish!
Who knew sweet potatoes could be this fun? I love serving them with a tasty dip—because who doesn’t love a little dunking action? 😄
Making these nuggets is a breeze! Just mash, shape, and bake. They disappear fast in my house, so I often make a double batch! Trust me, they’re a hit!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the show! You want to use medium sweet potatoes—remember, the sweeter, the better! If you don’t have sweet potatoes, butternut squash or regular potatoes can work in a pinch, though the flavor will be different.
Panko Breadcrumbs: I love using panko for that extra crunch. If you can’t find panko, regular breadcrumbs or crushed crackers are fine substitutes, but the texture may not be as crispy.
Cheddar Cheese: I prefer sharp cheddar for its strong flavor, but you can swap it for mozzarella, Monterey Jack, or even a dairy-free cheese if you’re vegan. The cheese adds a lovely richness.
Onions: This is optional, but sautéed onions would also add great flavor if you prefer. Green onions or shallots work nicely too if that’s what you have!
How Can I Make Sure My Nuggets Are Crispy?
Getting the right texture is key to these nuggets! Here are some tips:
- When mashing the sweet potatoes, ensure they are very smooth. Lumps can lead to uneven cooking.
- Form the nuggets evenly. Try to keep them small and uniform for even baking or frying.
- Bake them on parchment paper. This keeps them from sticking and helps them crisp up. Don’t overcrowd the pan!
- For extra crispy nuggets, spritz them with a little cooking spray before baking. This helps them brown beautifully.
- Flip the nuggets halfway through baking so they get golden on both sides.
These steps will help ensure your sweet potato nuggets turn out deliciously crispy every time!
How to Make Sweet Potato Nuggets
Ingredients:
- 2 medium sweet potatoes (about 1½ cups cooked and mashed)
- 1 cup panko breadcrumbs (divided)
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped onion (optional)
- 1 large egg
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano or Italian seasoning
- Salt and black pepper, to taste
- Cooking spray or oil, for baking or frying
- Ketchup or your favorite dipping sauce, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, followed by 20-25 minutes of baking time. If you choose to fry them, it will take about 10 minutes. In total, you can enjoy these delicious nuggets in less than an hour!
Step-by-Step Instructions:
1. Cook the Sweet Potatoes:
Start by peeling and dicing the sweet potatoes into small chunks for even cooking. Place them in a pot of boiling water and cook for about 15 minutes or until they are very tender. Once cooked, drain the water and mash the sweet potatoes in a bowl. Let them cool slightly.
2. Mix the Nugget Base:
In a large mixing bowl, combine the mashed sweet potatoes with shredded cheddar cheese, finely chopped onion (if you’re using it), the egg, garlic powder, smoked paprika, dried oregano, and a pinch of salt and pepper. Stir everything together until thoroughly mixed and smooth.
3. Prepare the Coating:
Take ½ cup of panko breadcrumbs and spread them out on a flat plate or shallow dish. This will be for coating your nuggets.
4. Shape the Nuggets:
Using your hands or a spoon, scoop out about 1 to 1½ tablespoons of the sweet potato mixture. Shape it into nugget-sized rounds or ovals. Repeat until all the mixture is used up!
5. Coat the Nuggets:
Take each nugget and roll it gently in the panko breadcrumbs, making sure to press lightly to help the crumbs stick. This will give them that nice, crispy texture when cooked!
6. Bake the Nuggets:
Arrange the coated nuggets on a baking sheet lined with parchment paper. Lightly spray or brush them with oil to help them get extra crispy. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping them halfway through to achieve even browning.
Alternatively, for a crispy finish, you can deep-fry the nuggets in hot oil at 350°F (175°C) for about 3-4 minutes until they are golden brown. Be sure to drain them on paper towels afterward.
7. Serve:
Once the nuggets are baked or fried, let them cool for a few minutes. Serve them warm with ketchup or your favorite dipping sauce for a delicious snack or side dish!
Enjoy your crispy, cheesy sweet potato nuggets!
Can I Use Other Types of Potatoes?
Yes, you can use regular potatoes or butternut squash as substitutes for sweet potatoes. However, keep in mind that the flavor will vary. Sweet potatoes give a natural sweetness that complements the overall taste of the nuggets!
Can I Make These Nuggets Vegan?
Absolutely! To make this recipe vegan, substitute the egg with a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes). You can also use a plant-based cheese for extra flavor.
How to Store Leftover Nuggets?
Store any leftover sweet potato nuggets in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crisp again!
Can I Freeze Sweet Potato Nuggets?
Yes! To freeze, lay the uncooked nuggets on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months. You can bake them straight from frozen, just add a few extra minutes to the cooking time.
