It’s an established fact: kids love nuggets. Usually these nuggets involve chicken, but there’s no reason that veggies can’t get the nugget treatment too. Made with sweet potatoes roasted to soft, sweet perfection and bulgur, my recipe for sweet potato nuggets serves up a healthy dose of fiber, B vitamins, iron, potassium, and Vitamin A. Although this recipe was developed with kids in mind, adults are sure to love them too.
(Note: This recipe is perfect for making ahead of time. Make the potato and bulgur mixture and refrigerate overnight. Form and cook the nuggets the next day.)
- 1 large sweet potato
- 1/4 cup bulgur
- 3/4 cup water
- Chipotle seasoning (optional)
- dash of salt
- 1 egg
- 1 cup panko
- Vegetable or canola cooking spray
- 1 cup apple cider
- 1 tsp. cornstarch
- 2 tsp. water
- For nuggets: Preheat oven to 400 degrees. Pierce sweet potato with fork and bake for about 40 minutes, or until extremely soft and tender. While potato cools, combine bulgur and water in a tall microwaveable bowl and heat for 7-8 minutes, until water evaporates and grains are tender.
- Scoop the inside of the potato into a medium bowl and mix with bulgur, chipotle seasoning, and salt. Refrigerate until cool.
- Whisk egg into a small bowl or edged plate. Put panko on a separate plate. Form potato mixture into nugget shapes and dip in egg and then coat with panko.
- Spray cooking spray onto large skillet and heat at medium heat. Add nuggets and cook about 3-4 minutes on each side, or until golden.
- For sauce: Boil apple cider in small saucepan over high heat until reduced by half. Whisk together cornstarch and water until no lumps remain and add to cider, stirring until thickened. Remove from heat and serve with Sweet Potato Nuggets.