Sweet Potato Chicken Nuggets
Baked nuggets made from mashed sweet potato and shredded chicken — tender, golden and freezer-friendly.
Prep
15 min
Cook
20 min
Total
35 min
Yield
16 nuggets
Nutrition note
Chicken adds protein and iron; sweet potato provides carbohydrate and beta-carotene. Baking keeps the texture tender without deep-frying.
Ingredients
- 11 cup (180 g) cooked mashed sweet potato
- 21 1/2 cups (210 g) cooked chicken, finely shredded
- 31 large egg
- 41/2 cup (45 g) fine breadcrumbs
- 51/2 teaspoon garlic powder
- 61 tablespoon olive oil
Method
- 1
Heat oven to 200°C/400°F and line a tray.
- 2
Mix sweet potato, chicken, egg, half the breadcrumbs and garlic powder.
- 3
Shape heaped tablespoons into small flattened nuggets. Coat lightly in the remaining breadcrumbs.
- 4
Brush or spray with olive oil.
- 5
Bake for 18–20 minutes, turning once, until hot through and lightly golden.
Complete the Meal
Serve 3–4 nuggets with peas and a yogurt dip.
Allergens
Contains egg and wheat.
Ingredient Substitutions
- Use gluten-free breadcrumbs when required.
- For egg-free nuggets, use 2 tablespoons plain yogurt or aquafaba as the binder.
- Use canned salmon instead of chicken, checking carefully for bones.
Storage & Reheating
Refrigerate for up to 3 days and reheat until steaming.
Freezer Guidance
Freeze cooked nuggets for up to 2 months; bake from thawed or frozen until hot.
Picky-Eater Strategy
Serve the dip on the side and include one familiar vegetable rather than requiring the child to eat everything together.
Little Helper Job
Let your child shape the nuggets with damp hands.
Evidence-informed draft; pending review by a licensed pediatric dietitian before public health claims are made.