Sweet Potato Nuggets

The goodness of sweet potato and Weet-Bix, in fun bite-sized nuggets perfect for little hands.

Preheat oven to 180°C. Line an oven tray with baking paper.
Finely crush 2 Weet-Bix into a shallow bowl. Stir through half the Parmesan (if using) and set aside.
Place sweet potato flesh into a separate bowl and use a fork to mash well. Discard skin, or reserve for another use.
Finely crush remaining 2 Weet-Bix into the bowl with the sweet potato. Add remaining Parmesan and stir well.
Divide sweet potato mixture into 1 Tbsp portions (approx 12 – 14) and form into balls. Dredge in the Weet-Bix and Parmesan mixture, flatten slightly to form into ‘nugget’ shapes, and place on prepared tray. Spray lightly with cooking oil.
Bake 20 minutes until crisp and golden. Serve with dipping sauce and cucumber sticks.

For a dairy-free or vegan nugget, omit Parmesan, or replace with a non-dairy alternative.

Recipe Inspiration