Crispiest Sweet Potato Chicken Nuggets

• servings: 6 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 medium sweet potato (cooked and peeled (see notes)

1/2 can of Cannellini beans mashed up

1 lb ground chicken

1 teaspoon salt

½ teaspoon ground pepper

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon dried parsley

½ cup all purpose flour

½ cup corn starch

1 teaspoon salt (or more to taste)

1 teaspoon ground pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

bowl of cold water

oil spray

Directions

Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or spray it with oil.

In a large bowl, mash the cooked sweet potato with a fork until mostly smooth. Add the rest of the ingredients for the chicken nugget mixture and mix well.

In another bowl, combine all the ingredients for the seasoned flour and mix well.

Dip your hands into the bowl of cold water. With wet hands, take about one rounded tablespoon of the chicken mixture and form a nugget with your hands. Dredge it in the flour mixture, gently shake off the extra flour, and place on your baking sheet. Repeat until all the nuggets are formed.

Spray the tops of the nuggets with the oil spray, and bake at 400F for 20 minutes, or until the chicken is fully cooked, flipping the nuggets about halfway through. (See notes for pan-frying option). Serve warm with dip of your choice.

Nutrition

• Serving Size: 4 nuggets
• Calories: 195 kcal
• Total Fat: 6 g
• Saturated Fat: 2 g
• Trans Fat: 1 g
• Cholesterol: 65 mg
• Sodium: 572 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 15 g