Why are the sweet potatoes baked before mixing?

Baking the sweet potatoes first makes them tender and easy to scoop out the flesh, creating a smooth base for the nuggets.

How do I shape the soft sweet potato mixture?

The trick is to scoop a bite-sized amount into the panko breadcrumbs first. The breadcrumbs will help firm up the mixture, making it easier to gently shape into nuggets.

What makes these sweet potato nuggets vegan?

This recipe uses only plant-based ingredients like sweet potatoes, all-purpose flour, herbs, spices, panko breadcrumbs, and oil, making them entirely vegan.

Can I prepare the sweet potato mixture ahead of time?

You can bake and scoop the sweet potato flesh, then mix it with the flour and seasonings, storing it in the refrigerator until you're ready to coat and fry the nuggets.

What is the best way to serve these crispy nuggets?

These Crispy Sweet Potato Nuggets are best served hot, fresh from the pan, traditionally with a side of ketchup for dipping.

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Crispy Sweet Potato Nuggets
[Vegan]

OK By: Olga Kouloufakos

Author Bio

Olga believes that food is more than nourishment for bodies. It also has the power... Read More

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A plate of golden-brown, crispy sweet potato nuggets, seasoned with visible specks of thyme, served hot with a small ramekin of ketchup on the side.

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Crispy Sweet Potato Nuggets [Vegan]

Dairy Free

Vegan

These mouth-watering sweet potato nuggets are an absolute delight for your taste buds. Imagine sinking your teeth into a crispy outer layer that gives way to a velvety, melt-in-your-mouth creamy interior. It’s a texture combination that’s just irresistible!

Ingredients You Need for Crispy Sweet Potato Nuggets [Vegan]

1 1/2 cups sweet potato about 2 medium sweet potatoes
1/4 cup all-purpose flour
2 teaspoons thyme
1 teaspoon garlic powder
Salt and pepper to taste
1 cup panko breadcrumbs
1/4 cup oil for frying

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How to Prepare Crispy Sweet Potato Nuggets [Vegan]

Preheat the oven to 400℉.
Slice the sweet potatoes in half horizontally. Place the potatoes cut side down, on a baking sheet.
Bake the potatoes about 30 minutes, until tender.
Remove from the oven and allow to sit until cool enough to handle.
With a spoon, scoop out the sweet potato flesh. Measure out 1½ cups into a bowl.
Add the flour, thyme, garlic powder, and salt & pepper to taste. Mix well.
Heat the oil in a large skillet.
The sweet potato mixture will be very soft and hard to shape. Using a spoon, scoop a bite sized amount of the mixture and place it in the breadcrumbs. Gently toss to coat. Once the nugget is coated in breadcrumbs it will be easier to shape.
Carefully drop each little nugget into the oil. Fry until crispy, about 2-3 minutes per side.
Remove from the pan and place on paper towels to drain.
Serve hot with ketchup.