These sweet potato nuggets are tasty little bites packed with flavor! Made from smooth sweet potatoes and a hint of spices, they’re fun to eat and a perfect snack.
Who can resist a crispy on the outside, soft on the inside nugget? I love serving them with a dip for added yumminess—makes snack time a hit! 😋
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the show! They provide natural sweetness and a creamy texture. If you don’t have sweet potatoes, you can use regular potatoes or pumpkin puree, but the flavor will change.
Shredded Coconut: I love using unsweetened coconut for a bit of chewiness and flavor. If coconut isn’t your thing, you can leave it out or substitute with breadcrumbs for a different texture.
Oats: Ground into oat flour, they help bind everything together. If you don’t have oats, any flour like almond flour or chickpea flour would work nicely. Just keep in mind the texture might differ a bit.
Garlic Powder & Smoked Paprika: These add such great flavors! You can swap garlic powder with onion powder or fresh garlic, and if you can’t find smoked paprika, regular paprika will do, but the flavor won’t be quite the same.
Egg: An egg helps bind things together, but a flax egg (1 tbsp flaxseed meal & 2.5 tbsp water) is a great vegan substitute.
How Do You Get Perfectly Crispy Nuggets?
To get those golden, crispy nuggets, frying is key! Here’s how:
- Use enough oil in the pan to coat the bottom; this will help them crisp up nicely.
- Don’t overcrowd the pan! Fry the nuggets in batches if necessary, so they have room to brown.
- Let them cook without moving them for a few minutes on each side. This ensures they form a nice crust.
- Keep the heat on medium to avoid burning while ensuring they cook through. Adjust as needed.
These tips will help you achieve that perfect crispy outside while keeping the inside fluffy and delicious. Enjoy your cooking!
How to Make Sweet Potato Nuggets
Ingredients You’ll Need:
For the Nuggets:
- 2 large sweet potatoes (about 2 cups mashed)
- 1/2 cup finely shredded coconut (unsweetened)
- 1/2 cup rolled oats, ground into oat flour
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional for heat)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg (or flax egg for vegan option)
- 1-2 tbsp olive oil or coconut oil (for frying)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and around 10 minutes for cooking. Overall, you’re looking at about 30 minutes to whip up these delicious nuggets!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Start by peeling and cubing the sweet potatoes. Then, boil or steam them until they are very tender, which should take about 15 minutes. Once ready, drain the sweet potatoes and mash them thoroughly until you have a smooth consistency. Let them cool slightly while you gather the rest of your ingredients.
2. Mix the Ingredients:
In a large mixing bowl, combine the cooled mashed sweet potatoes, finely shredded coconut, and oat flour. These ingredients will form the foundation of your nuggets.
3. Spice it Up:
Add in the garlic powder, smoked paprika, cayenne pepper (if you like a little heat), salt, and black pepper. Mix everything together well until all the ingredients are nicely combined.
4. Bind the Mixture:
Now, crack in your egg and stir it in thoroughly. This will help bind everything together. If your mixture feels too wet, don’t worry! Just sprinkle in a bit more oat flour until it holds together well and forms a dough-like consistency.
5. Shape the Nuggets:
Using a tablespoon, scoop out the mixture and form it into small nugget-sized patties or balls, flattening them slightly to help them cook evenly.
6. Fry the Nuggets:
Heat the olive or coconut oil in a skillet over medium heat. Once the oil is hot, carefully add the sweet potato nuggets in a single layer. Fry them for about 3-4 minutes on each side until they are golden brown and crispy.
7. Drain and Cool:
Once cooked, remove the nuggets from the skillet and place them on a plate lined with paper towels to drain any excess oil. This will help keep them crispy!
8. Serve and Enjoy:
Serve your sweet potato nuggets hot with your favorite dipping sauce, such as spicy mayo or honey mustard. Get ready to enjoy these crispy, sweet, and flavorful bites!
Bon appétit!
Can I Use Other Types of Potatoes?
Yes! While sweet potatoes give these nuggets their unique flavor and sweetness, you can substitute regular potatoes. Keep in mind that the texture and taste will differ slightly, so adjust the seasonings to your liking.
How Do I Make These Nuggets Vegan?
No problem! Just replace the egg with a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for 5 minutes until it thickens. This will bind the ingredients effectively!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat until warmed through, or pop them in the oven at 350°F (175°C) for about 10-15 minutes to restore their crispiness.
Can I Bake Them Instead of Frying?
Absolutely! For a healthier version, preheat your oven to 400°F (200°C). Place the shaped nuggets on a baking sheet lined with parchment paper, brush them lightly with oil, and bake for about 20-25 minutes, flipping halfway through, until they are golden and crispy.