No, these sweet potato nuggets aren’t some sort of chicken nugget substitute, they’re totally different and not pretending to be something else. But when you look up sweet potato nuggets, you’ll notice that a lot of suggestions are aimed at kids. Now, there’s nothing wrong with that, and I’m not saying that your kids won’t like these too. But these BBQ sweet potato nuggets were definitely thought of with more of an adult palette in mind.
Suggested Recipe: Chickpea Nuggets Recipe
And what I really mean by that is that I went through a real phase last year where everything had to have a barbecue flavour and that moment in time, some BBQ nuggets sounded divine (they still do).
Nutritional Information
Each serving of this recipe provides an impressive 8g of fibre, along with 6g of protein. Per serving, you’ll get the full recommended daily amount of vitamin A, 25% of your daily B6 and 20% of your daily B5.
Substitutions
Milder
These aren’t particularly spicy, but you can remove the chilli powder and just keep the smoke flavours if spice really isn’t for you.
Smokier
The amount of sauce required will vary depending on the brand and consistency of the sauce. For this dish, a slightly runnier sauce is better than thicker, but use whatever you have. The amount listed is roughly what I needed, but you may need less/ more, so please have more than the recommended amount to hand.
Flour Swaps
I used oat flour for a neutral taste. But you could use a GF plain flour if that’s easier, or something like lentil flour to add a little protein.
BBQ Sweet Potato Nuggets
Smokey barbecue sweet potato nuggets recipe in gluten free breadcrumbs.
This recipe is gluten free, dairy free, soy free, nut free and vegan.
BBQ Sweet Potato Nuggets
Ingredients
- 400 g sweet potato peeled and cubed
- 3 heaped tbsp GF oat flour
- 1 tsp smoked paprika
- Pinch of chilli powder to taste
- Approximately 150ml barbecue sauce
- 1 cup GF breadcrumbs
Instructions
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Preheat oven to 190c
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Boil sweet potato for roughly 20 minutes until softened enough to mash, but not fully cooked. Once ready, mash the sweet potato and stir in the oat flour and seasonings.
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Leave mix to cool, cool enough to comfortably handle by hand.
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Divide the mix into 10 equal servings and shape into nuggets.
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Pour the barbecue sauce into a small dish/ prep bowl and the breadcrumbs into another. Dip each nugget into the sauce, followed by the breadcrumbs until they’re evenly coated. Repeat until all 10 have been coated.
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Place the coated nuggets on a baking tray and cook in the centre of the oven for 20 minutes until the breadcrumbs are crisp and the nuggets are hot through.
Serve and enjoy!
Until tomorrow,
Sophie
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