The secret to forming nuggets with sweet potatoes is to let the mashed sweet potatoes chill in the fridge for a while before you start working with them. For a crunchy crust and added texture, you can roll the cooled mashed sweet potato in breadcrumbs before baking. These nuggets are great for lunch boxes and afternoon snacks.
Makes: 10 large or 20 small nuggets
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Servings
Prep time
Cook time
Recipe
Ingredients
- 2 large potatoes, chopped into bite-sized pieces
- 1 large sweet potato, chopped into bite-sized pieces
- Salt, to taste
Method
- Heat an oven to 200ºC.
- Place chopped potato and sweet potato in saucepan. Cover with water, place on stove and bring to boil. Reduce heat and simmer until potato is cooked. Once cooked, drain all water.
- Place potatoes back in saucepan and mash. Add salt to taste and mash again. Remove mashed potato from saucepan and place in bowl, then into fridge to cool.
- When cool, roll potato mixture into 10 large or 20 smaller balls (nuggets). Place balls on baking tray lined with greaseproof paper. Place in oven and cook for 15 mins.
- After 15 mins, turn nuggets over and cook for 15 mins. Remove from oven, allow to cool a little, then serve with your favourite sauce. The nuggets can be served warm or cold.
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