Looking for a snack that’s both fun and filling? These sweet potato nuggets have become a regular at our house, especially on busy weeknights when the kids are hungry but dinner’s still a while away. I started making these as a healthier alternative to regular potato snacks, and now they’re the first thing my family asks for when they get home.
What I love most about these nuggets is how simple they are to make. I usually prep a big batch while I’m already in the kitchen cooking something else – just cut up the sweet potatoes, add a few seasonings, and pop them in the oven. They’re perfect for those times when you want something satisfying but don’t feel like dealing with a complicated recipe or a mess in the kitchen.
Whether you’re looking for an after-school snack or a side dish that everyone will actually eat, these nuggets hit the spot. And the best part? You probably have most of the ingredients in your pantry right now.
Why You’ll Love These Sweet Potato Nuggets
- Quick and easy – These nuggets come together in just 35 minutes or less, making them perfect for busy weeknight dinners or last-minute snacks.
- Kid-friendly – The fun nugget shape and naturally sweet taste make these a hit with children – a clever way to get them to eat more vegetables.
- Plant-based goodness – Made with wholesome sweet potatoes and nutritional yeast, these nuggets are completely vegan and packed with nutrients.
- Simple ingredients – You only need 6 basic ingredients to make these nuggets, and they’re all easy to find at your local grocery store.
- Crispy exterior – The cornmeal coating creates a satisfying crunch on the outside while keeping the inside tender and soft.
What Kind of Sweet Potatoes Should I Use?
For nuggets, you’ll want to look for the orange-fleshed sweet potatoes (sometimes labeled as yams in US grocery stores), which have a naturally sweet flavor and become nice and tender when cooked. The most common variety you’ll find is the Beauregard sweet potato, and it works perfectly for this recipe. When shopping, pick sweet potatoes that feel firm and heavy for their size, with smooth skin free from soft spots or sprouts. It’s better to choose medium-sized ones rather than super large sweet potatoes, as they tend to have a better flavor and cook more evenly. Just make sure to give them a good scrub before using, since we’ll be keeping the skin on for extra nutrition and texture.
Options for Substitutions
Need to switch things up with this recipe? Here are some handy substitutions you can try:
- Sweet potatoes: Sweet potatoes are the star here, but you can try using butternut squash or regular potatoes. Keep in mind that regular potatoes will give you a different flavor and might need a few extra minutes of cooking time.
- Cornmeal: Out of cornmeal? Try using breadcrumbs (regular or gluten-free) or ground oats. The texture will be slightly different but still good. Just make sure they’re finely ground for the best coating.
- Nutritional yeast: If you don’t have nutritional yeast, you can use grated parmesan cheese if you’re not keeping it vegan. For a vegan option, ground cashews mixed with a pinch of garlic powder can work, though the cheesy flavor will be less pronounced.
- Olive oil: Any neutral cooking oil works here – try avocado oil, melted coconut oil, or even grapeseed oil. Each will work just as well for getting that crispy exterior.
Watch Out for These Mistakes While Cooking
The biggest challenge when making sweet potato nuggets is achieving that perfect crispy exterior while maintaining a soft interior – the secret lies in cutting your sweet potatoes into uniform, bite-sized pieces (about 1-inch cubes) so they cook evenly. Another common mistake is overcrowding the baking sheet, which leads to steaming instead of crisping – make sure to leave enough space between each nugget and use two baking sheets if needed. To prevent your nuggets from sticking to the pan and losing their crispy coating, don’t forget to preheat your baking sheet in the oven before adding the coated sweet potatoes, and flip them halfway through cooking. For extra crunchiness, try patting your sweet potato pieces dry with paper towels before coating them in the cornmeal mixture – excess moisture is the enemy of crispiness.
What to Serve With Sweet Potato Nuggets?
These crispy sweet potato nuggets make a great side dish, but they can easily become the star of your meal with the right dipping sauces and accompaniments. I love serving them with a variety of dips – honey mustard, ranch dressing, or even a spicy chipotle mayo really makes them shine. For a complete meal, pair these nuggets with a fresh coleslaw or a simple green salad to balance out their natural sweetness. If you’re serving them as an appetizer or snack, they’re perfect alongside other finger foods like raw veggie sticks or corn on the cob, and don’t forget to add some pickles on the side for a tangy contrast!
Storage Instructions
Keep Fresh: These sweet potato nuggets stay good in an airtight container in the fridge for up to 4 days. They might lose a bit of their crispiness, but they’re still super tasty! I like to place a paper towel in the container to absorb any excess moisture.
Freeze: You can freeze these nuggets for up to 3 months! Just place them on a baking sheet until frozen solid, then transfer to a freezer bag. No need to thaw before reheating – they can go straight from freezer to oven.
Crisp Up: To get back that nice crispy exterior, pop them in the oven at 400°F (200°C) for about 10 minutes, or use an air fryer for 5-7 minutes. The microwave works too, but they won’t be as crispy. Just avoid reheating them more than once for the best texture.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1300
- Protein: 20-25 g
- Fat: 100-110 g
- Carbohydrates: 100-110 g
Ingredients
- 560g whole sweet potatoes
- 3 tablespoons cornmeal
- 3 tablespoons nutritional yeast
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup extra virgin olive oil
Step 1: Prepare for Cooking
Start by preheating your oven to 200°C (392°F).
Meanwhile, fill a large saucepan with water, cover it with a lid, and set it on the stove to bring the water to a boil.
Step 2: Prepare and Cook the Sweet Potato
While waiting for the water to heat, cut the sweet potato into rough cubes, approximately 2 cm in diameter.
Once the water is boiling, add the chopped sweet potato to the saucepan.
Cover the pot and let the sweet potato boil gently until just tender, which will take about 10 to 12 minutes.
The sweet potato should be easily pierced with a knife to check for doneness.
Step 3: Heat the Oil
About 5 minutes before the sweet potato is done cooking, pour the extra virgin olive oil onto a large baking tray.
Place the tray in the oven to heat the oil, which will help crisp the sweet potatoes once they are baked.
Step 4: Coat the Sweet Potato
Once the sweet potato is ready, drain it thoroughly and return it to the saucepan.
Add the polenta, nutritional yeast, sea salt, and pepper into the saucepan with the sweet potato.
Cover the saucepan with its lid and shake it vigorously to coat the sweet potato evenly.
It’s perfectly okay if some pieces break apart or if the coating is not perfectly uniform.
Allow the sweet potato to sit for 2 to 3 minutes with the lid off, then cover and shake again for a final, even coating.
Step 5: Bake the Sweet Potato
Carefully remove the hot baking tray from the oven, taking caution as the oil will be very hot.
Spread the coated sweet potato cubes evenly across the tray.
Return the tray to the oven and bake until the sweet potatoes are golden and crispy, periodically checking and turning them to ensure they cook evenly.
Step 6: Serve
Once the sweet potato cubes are crispy and golden, remove them from the oven.
Allow them a few moments to cool slightly before serving.
Enjoy your crispy coated sweet potatoes as a delicious and nutritious side or snack!
