I love these little guys… savory cheese and sweet potatoes make me smile , especially with a crunchy crust. I mean who doesn’t love a good nugget.
- 2 large sweet potatoes
- 1/3 cup panko (or almond meal)
- 1/3 cup shredded Parmesan (+1/4 cup)
- 1 tbs tapioca flour*
- salt to taste
Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper. Using a fork, poke lots of holes in each potato. Bake potatoes for 40 minutes.
VERY IMPORTANT: DO NOT OVER BAKE THE POTATOES… YOU WANT THEM TO BE FORK TENDER BUT STILL TOO TOUGH TO EAT. YOU NEED THE ROUGHT TEXTURE TO SHAPE THE NUGGETS.
In a shallow dish, mix the 1/3 cup panko, 1/3 cup shredded cheese, tapioca flour and salt to taste. Set aside.
When the potatoes come out of the oven, slice them open, give them 10 minutes to cool, and scoop out the flesh into a bowl. Mix with 1/4 cup shredded cheese and salt to taste. Form balls and then dredge in the crumb mixture. Place them on a parchment lined baking sheet and flatten them into nugget shape.
Bake for 25 minutes – flipping the nuggets halfway through.
Yields 16 nuggets.
- *You can sub in corn starch or arrowroot powder for the tapioca starch/flour.