These sweet potato nuggets are a fun and tasty treat! They are crispy on the outside and soft on the inside, perfect for dipping. Plus, they are packed with flavor!
Making these nuggets is super easy! Just bake or fry them up, and watch them disappear at snack time. I love serving them with a yummy dip—it’s a hit every time! 😄
Key Ingredients & Substitutions
Sweet Potatoes: These are the star ingredient! Look for firm, smooth sweet potatoes for the best flavor. If you don’t have sweet potatoes, you can substitute with butternut squash or regular potatoes, but they will change the flavor a bit.
Quinoa: It adds nice texture and protein. If you’re out of quinoa, feel free to use cooked rice or even lentils. Just make sure whatever you use is well-cooked!
Parmesan Cheese: This is optional but adds a savory touch. For a dairy-free option, nutritional yeast provides a similar cheesy flavor. You can also skip cheese altogether if you’re looking to keep it lighter.
Herbs: Fresh herbs like parsley or cilantro brighten the flavor. If you don’t have fresh herbs, dried herbs or Italian seasoning work too. Just use less since dried herbs are more concentrated.
How Do I Get the Perfect Texture for My Nuggets?
The key to making these nuggets perfectly crispy lies in how you mash your sweet potatoes and bind your mixture. Here’s what to do:
- After boiling the sweet potatoes, ensure they are well-drained and mashed smoothly. Any lumps can affect the texture.
- When mixing in your other ingredients, gradually add flour until you can shape the mixture into patties without it being too sticky.
- If you feel that the mixture is too wet, add a little more flour. If it’s too dry, add a splash of water or an extra egg.
Taking your time to get the right consistency will make sure your nuggets fry up nice and crispy!
Sweet Potato Nuggets
Ingredients You’ll Need:
For the Nuggets:
- 2 large sweet potatoes (about 2 cups mashed)
- 1 cup cooked quinoa
- 1/2 cup finely grated Parmesan cheese (optional for savory flavor)
- 1/4 cup finely chopped fresh herbs (such as parsley or cilantro)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika or chili flakes (optional for a bit of heat)
- Salt and pepper to taste
- 1-2 tablespoons all-purpose flour or chickpea flour (to bind)
- 1 large egg (or flax egg for vegan option)
- Olive oil or cooking oil for frying
How Much Time Will You Need?
This recipe takes about 20-25 minutes of prep time to cook and mash the sweet potatoes, combine everything, shape the nuggets, and fry them. You’ll also want to spend a few minutes frying until they are golden and crispy. Overall, you can enjoy your delicious sweet potato nuggets in about 40 minutes!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Start by peeling and cubing the sweet potatoes. Once they are cut up, boil or steam them until they’re tender, around 10-15 minutes. You want them nice and soft for easy mashing!
2. Mash the Sweet Potatoes:
When the sweet potatoes are cooked, drain them and transfer them to a large bowl. Mash them with a fork or potato masher until they are smooth without any lumps.
3. Mix in the Other Ingredients:
To the bowl of mashed sweet potatoes, add the cooked quinoa, Parmesan cheese (if you’re using it), chopped herbs, garlic powder, onion powder, smoked paprika or chili flakes, salt, and pepper. Mix it all together until it’s well combined.
4. Form the Nuggets:
Now, stir in the egg and gradually add enough flour to create a mixture that holds together but isn’t too dry. Shape the mixture into small patties, about 1.5 inches wide, to resemble nuggets.
5. Fry the Sweet Potato Nuggets:
Heat a skillet over medium heat and add enough oil to coat the bottom of the pan. Once the oil is hot, carefully place the nuggets in the skillet. Fry them for about 3-4 minutes on each side, or until they are golden brown and crispy!
6. Drain and Serve:
Using a spatula, transfer the cooked nuggets to a plate lined with paper towels to drain any excess oil. They are best served warm!
7. Enjoy!
Serve your sweet potato nuggets with your favorite dipping sauce, such as barbecue sauce, ketchup, or a spicy mayo. Enjoy these delightful, crispy snacks any time of day!
Can I Use Other Types of Potatoes?
Yes, you can substitute sweet potatoes with butternut squash or regular potatoes. Keep in mind that regular potatoes will change the flavor slightly, so adjust your seasonings accordingly!
How Do I Store Leftover Nuggets?
Place any leftover nuggets in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes until warmed through and crispy again.
Can I Bake the Nuggets Instead of Frying?
Absolutely! Preheat your oven to 400°F (200°C), place the nuggets on a baking sheet lined with parchment paper, and lightly spray or brush them with oil. Bake for about 20-25 minutes, flipping halfway through, until golden and crispy.
What Can I Use Instead of an Egg for a Vegan Option?
You can use a flax egg as a great substitute! To make one, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes until it thickens, then incorporate it into the mixture just like you would with a regular egg.