Sweet Potato Nuggets
Prep
15 min
Cook
20 min
Serves
3
Skill
Vegetarian
Prep
15 min
Cook
20 min
Serves
3
Skill
The goodness of sweet potato and Weet-Bix, in fun bite-sized nuggets perfect for little hands.
Ingredients
- 4 Weet-Bix™ Little Kids Essentials
1 medium sweet potato (approx. 300 g), steamed
2 Tbsp grated Parmesan, divided, optional
Cooking oil spray
To serve, optional
- Mashed avocado, or tomato sauce, for dipping
- Baby cucumbers, cut into sticks
Method
- 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.
- 4 Weet-Bix™ Little Kids Essentials
1 medium sweet potato (approx. 300 g), steamed
2 Tbsp grated Parmesan, divided, optional
Cooking oil spray
To serve, optional
- Mashed avocado, or tomato sauce, for dipping
- Baby cucumbers, cut into sticks
Nutrition per serving
1350 kJ
energy kj
14 g
protein
1 g
saturated fat
9 g
dietary fibre
49 g
carbohydrate
17 g
sugars
123 mg
sodium
- 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.