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Savory Sweet Potato Nuggets ~ Gluten-free & plant-based

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I know what you’re thinking…these savory sweet potato nuggets look like chicken nuggets, right?

That’s actually how I came up with the name…but these little gems have no meat, they are made from mostly sweet potatoes, nuts, and seeds. They are fun to eat and pretty darn versatile, though my favorite way is to dip them!!

Here are some ideas on how to eat these tasty nuggets:

1. Dip them in marinara, sweet ‘n’ sour, honey mustard, or tahini sauce.
2. Add some to a wrap for lunch with hummus, red onion slices, and some Romaine lettuce.
3. Shape into small balls and add them on the side of spaghetti instead of meatballs.
4. Form into patties, burger size, of course, bake 5-10 minutes longer and enjoy a meat-free burger with all your favorite toppings.


My daughter and I like to add them to our salads with black beans, corn, red onions, sweet peppers, and pico de gallo…delicious! Break the nuggets up a bit and mix them throughout the salad.

Weight watcher points plus are just 2 for each nugget.



** Please Note: For a nut-free version of this recipe substitute 1/2 cup pumpkin seeds and 1/3 cup hemp seeds for walnuts and/or almonds.

To make Savory Sweet Potato Nuggets you will need these ingredients:
cup raw pumpkin seeds, almonds, hemp seeds or any combination of the three.
old fashioned rolled oats, gluten-free if needed
medium clove garlic or minced garlic
cooked and cooled sweet potato, about 1 medium potato
nutritional yeast
Dijon mustard
rosemary slightly crushed
gluten-free soy sauce

All these ingredients are mixed up in a food processor which makes this super quick and easy. The mixture is chilled for 30 minutes before forming into shapes, but I usually never take the time, and they always turn out great.


Bring on the marinara sauce…I’ve got some serious dipping to do!


Savory Sweet Potato Nuggets     Makes about 15 nuggets
1/2 cup walnuts
1/2 cup raw pumpkin seeds, almonds, hemp seeds or any combination of the three. I used pumpkin and hemp seeds since I can’t have almonds.
1 cup rolled oats, gluten-free if needed
1 medium clove garlic or 1 tsp minced
3/4 cup cooked and cooled sweet potato  (about 1 medium potato)
2 Tbsp nutritional yeast
1 tsp Dijon mustard
1/2 tsp rosemary slightly crushed
1  1/2 Tbsp gluten-free soy sauce

Preheat oven to 375.  Prepare a baking sheet with parchment paper.

In a food processor, add nuts, seeds, oats, and garlic. Process to a crumbly consistency.

Add sweet potato and all the rest of the ingredients, and process until just combined. Be careful not to over-process.

Transfer mixture to a large bowl and refrigerate for about 30 minutes.

Scoop out 1  1/2 -2 Tbsp of mixture and form nuggets. Place on parchment paper fairly close together, they won’t spread.

Bake for about 18-20 minutes. They will be slightly firm to the touch and a golden color. Avoid over baking, as they will dry out.

Serve with your favorite marinara sauce or tahini for dipping. Add on the side of spaghetti instead of meatballs. Try some in a wrap or a salad. These nuggets can also be served as a healthy snack!

This recipe was adapted from Dreena Burton’s book, Plant-Powered Families. She makes them round and calls them Sweet Balls. It’s one of my favorite plant-based cookbooks.

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