Talk about a well-rounded meal.
This recipe will not only provide the nutrients your growing toddler needs (healthy carbs and fats, protein and dairy), but it’s also super delicious and easy as heck to make. Did I mention it’s grain free?
You can whip up a big batch of these ahead of time, pop them in the freezer, then just grab them a handful at a time when you’re ready to feed them to your toddler. It only takes 15 seconds in the microwave to heat them up! And you can make the sauce in less than two minutes.
This also makes a great adult meal, too.
SWEET POTATO CHICKEN NUGGETS WITH YOGURT-FETA SAUCE
Ingredients:
For the nuggets:
-1 lb. ground chicken
-1 large sweet potato
-2 tbsp coconut flour
-1 egg
-1 tsp garlic powder
-1 tsp onion powder
-1 tsp dill
-2 tbsp dried parsley
-salt and pepper to taste
For the sauce:
-2 tbsp Whole Milk Greek Yogurt
-2 tbsp crumbled feta cheese
-1/2 lemon, juiced
-1 tsp olive oil
-salt and pepper to taste
-2 tbsp green onions, chopped
PRO TIP: After having made these quite a few times, I’ve realized that hand forming the nuggets SUCKS. So I’ve updated this recipe to use a mini muffin pan.
If you don’t have a silicone mini muffin pan that you love, I highly recommend this one.
It’s BPA free and made of 100 percent food-grade silicone, but still super affordable. It’s also a two pack, which helps when you’re making a big batch of nuggets ahead of time – or making different flavors at the same time.
Same cook time, same ingredients, easier process.
It also helps prevent overcooking/undercooking because all your nuggets are a uniform size/shape.
You can definitely use a regular size muffin pan, but, the mini version makes the perfect size for little toddler hands.
Directions:
Step 1: Preheat oven to 400 degrees.
Step 2: Wash sweet potato and use a fork to poke holes in it (this allows the steam to vent). Cook in microwave for 5-10 minutes (this will depend on the size of your sweet potato. Start at 5 minutes and continue to cook in 1-2 minute increments until completely soft).
Step 3: In a large mixing bowl, add chicken, spices, egg and coconut flour.
Step 4: Once sweet potato is completely soft, remove from microwave and place on a plate. It will be SUPER HOT. Wearing an oven mit, use a knife to slice the sweet potato in half, horizontally. Carefully peel off the skin and discard. Use a fork to gently mash the potato.
Step 5: Add the potato to the mixing bowl, and mix thoroughly.
Step 6: Spoon the mixture into the muffin cups – I fill mine 90 percent of the way full, and place a baking sheet underneath incase of juices running over.
Bake in oven for 20 minutes, or until beginning to brown.
I cook mine for 24 minutes because Ro likes them a little crunchy – you’ll see in my photos above that they are slightly burnt.
Step 7: Make yogurt-feta sauce.
In a small bowl, add yogurt, feta, lemon juice, olive oil, salt and pepper. Mix together. Top with chopped green onions.
Hey kids! Just a heads up that this post may contain affiliate links to products I love and use. If you take action after clicking one of these links (i.e. subscribe, make a purchase, etc.) I’ll earn a bit of a commission, which helps me keep this blog up and running – so you can keep finding dope recipes like this one to recreate yourself! Thanks in advance for supporting The Northeast Ginger – xoxo Gossip Girl
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