Baked Sweet Potato Nuggets
Serve these
kid-friendly sweet potato nuggets with your favorite dipping sauces!
§ Prep Time: 3 hours 30 minutes
§ Cook Time: 20 minutes
§ Total Time: 3 hours 50 minutes
§ Yield: 20 nuggets
Ingredients
§ 1
large sweet potato (about 20 ounces)
§ 1/2
teaspoon ground cinnamon
§ 2
teaspoons maple syrup
§ Salt
to taste
§ 1
egg, lightly beaten
§ 3/4
cup panko (more if needed)
Instructions
1.
Preheat the oven to 400ºF.
2.
Pierce the sweet potato in several places with a fork. Place it
on a rimmed baking sheet and bake until it’s softened and just beginning to
caramelize, 45-60 minutes. Cool potato completely.
3.
Discard the skin and transfer the insides of the potato to a
small bowl. Mash and refrigerate for at least 2 hours.
4.
After the refrigeration period, preheat the oven again to 400ºF.
5.
Remove sweet potato from refrigerator. Stir in the cinnamon and
maple syrup. Add salt to taste, if desired. Fold in the egg.
6.
Pour the panko onto a small plate. Form nugget shapes with the
sweet potato mixture (it will be wet, but don’t worry, it will hold together!),
coat the nuggets with panko, and place them on a parchment paper-lined baking
sheet. If the nuggets are a little messy looking, you can press them into nice
shapes on the baking sheet. Spray each side of the nuggets with an oil mister —
this is optional, but it helps the exterior get crispy and brown.
7.
Bake the nuggets for 15-20 minutes, flipping halfway through
cooking time, until they’re golden brown and warmed through.
Notes
To make a sweet Apple
Cider Dipping Sauce, boil 1 cup of refrigerated (not shelf-stable!) apple cider
in a small saucepan over high heat until it’s reduced by half. Combine 2
teaspoons of water and 1 teaspoon of cornstarch in a pinch bowl until no lumps
remain, then whisk the mixture into the apple cider until thickened. Remove
from heat and serve.
The prep time includes
hands-off time baking the sweet potato and letting it chill in the
refrigerator. To reduce this time, bake the sweet potato the day before and let
the mashed sweet potato chill overnight.
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