Savory Sweet Potato Nuggets
Ingredients
- 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
Instructions
- 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 the 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.