Sweet potato veggie nuggets are the delicious way to get your veggies in! Perfect for kids and adults alike, these cute little nuggets are both nutritious and delicious!
Wednesday August 26, 2020
(0 stars from 0 review)
Broccoli Carrots Ricotta Cheese Sweet Potato
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For the past few years, I have ordered groceries online and picked them up. Normally, this works perfect for my family. I spend time thinking up meals, creating a list, and then ordering. Then I send my husband to fetch them and I get to say home! Though I do enjoy actually going to the store every once in a while, I find ordering groceries saves time and money, and helps me stick to my plan while also reducing food waste. Anyway, last week I asked for two sweet potatoes on my order because I wanted to make some Black Bean Burrito Bowls. As it happens, the sweet potatoes that were picked for me were massive! I had enough for my planned dinner and then some. I ended up using the smaller one for my Burrito Bowls, and having the larger one left in my pantry.
These veggie nuggets make a wonderful side, appetizer, or even snack! They are full of healthy veggies, and they are a hit with all ages. My toddler gobbled them up, as did my husband and I. They are delicious as is, but also good served with a bit of ketchup. Once cooked, they can be stored in the fridge in an airtight container for several days, or frozen for several months. I recommend reheating them in the oven before serving to crisp them up again if you don't eat the whole batch at once!
Fast forward a few days, and the second sweet potato is calling to me, urging me to use it up before I forget about it and it goes bad. I obliged, of course, and used roughly half of it in a pot pie I made last night, then put the rest into my fridge. Finally, today I got to finish up my sweet potatoes, and other leftover, sad vegetables left in my crisper by making these veggie nuggets. Making the nuggets is so easy! I boiled my sweet potato until it was just fork tender, then I mashed it with a fork, leaving some lumps. While the potato was cooling, I chopped my broccoli and grated my carrot, then I mixed everything together. Once the mixture was done I shaped it into little cylinders and baked for 20 minutes.
In a large pot, cover sweet potato cubes with water and bring to boil. Simmer until just fork tender, about 15-20 minutes
Drain sweet potato, and mash with a fork until mostly smooth (some lumps are okay), allow to cool
Preheat oven to 425 F, line a baking sheet with parchment paper
In a large bowl, mix together 1 cup of cooled mashed sweet potato, broccoli, carrots, eggs, breadcrumbs, ricotta, oregano, thyme, garlic powder, onion flakes, basil, salt and pepper until completely mixed
Shape into 25 small nuggets (I used a heaping tablespoon for each one) and put onto prepared pan about 1 cm apart
Bake in preheated oven for 20-25 minutes, flipping them after 10 minutes, the nuggets should be firm and starting to brown when they are done
Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.
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