Turkey & Sweet Potato Nuggets – Easy, Tasty, and Kid-Friendly

These Turkey & Sweet Potato Nuggets are crunchy on the outside, tender inside, and full of flavor. They’re a great way to switch up weeknight dinners, and they double as a protein-packed snack. Kids love the crisp coating, and adults appreciate the savory, slightly sweet balance.

You can bake or air-fry them, and they freeze beautifully for quick meals. If you want a healthier spin on nuggets without losing the fun, this recipe fits the bill.

Turkey & Sweet Potato Nuggets - Easy, Tasty, and Kid-Friendly

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 pound ground turkey (93% lean is ideal)
• 1 medium sweet potato (about 10–12 ounces), cooked and mashed
• 1/2 small onion, finely minced (or 1 teaspoon onion powder)
• 1 garlic clove, minced (or 1/2 teaspoon garlic powder)
• 1 large egg
• 1/3 cup finely ground breadcrumbs or oat flour (for binding)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme or Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1–1 1/2 cups panko or regular breadcrumbs (for coating)
• 2–3 tablespoons olive oil or avocado oil (for brushing or spraying)
• Optional: 1 tablespoon Dijon mustard or 2 teaspoons hot sauce for extra flavor

Method

 

1. Cook the sweet potato: Microwave a scrubbed sweet potato until tender (6–8 minutes, flipping halfway), or roast at 400°F (200°C) for 45–60 minutes. Cool slightly, peel, and mash until smooth.
2. Prep the mixture: In a large bowl, add ground turkey, mashed sweet potato, onion, garlic, egg, binding breadcrumbs or oat flour, smoked paprika, cumin, thyme, salt, pepper, and optional Dijon or hot sauce. Mix gently until combined. Avoid overworking the meat.
3. Chill for shaping: Cover and refrigerate the mixture for 15–20 minutes. This firms it up and makes shaping easier.
4. Set up coating: Pour panko or breadcrumbs into a shallow dish. Line a baking sheet with parchment and lightly brush or spray with oil.
5. Shape the nuggets: Scoop about 2 tablespoons of the mixture and form into nugget shapes about 1/2 inch thick. You should get 20–24 nuggets.
6. Coat: Press each nugget into the breadcrumbs, turning to coat. Place on the prepared baking sheet. Lightly brush or spray the tops with oil for better browning.
7. To bake: Preheat oven to 425°F (220°C). Bake for 10 minutes, flip, then bake another 7–10 minutes, until the coating is crisp and the centers reach an internal temperature of 165°F (74°C).
8. To air fry: Preheat air fryer to 400°F (205°C). Arrange nuggets in a single layer. Air fry 8–10 minutes, flip, then 4–6 more minutes, until golden and cooked through.
9. Rest and serve: Let the nuggets rest for 3–4 minutes so the juices settle. Serve with ketchup, honey mustard, barbecue sauce, or a yogurt-based dip.

What Makes This Recipe So Good

• Balanced flavor: Ground turkey brings lean protein, while sweet potato adds natural sweetness and moisture.
• Crispy without deep frying: A simple breadcrumb or panko coating gets golden and crunchy in the oven or air fryer.
• Meal-prep friendly: Make a double batch and freeze. Reheat straight from the freezer for a fast, wholesome bite.
• Family-approved: Mild spices and a tender texture make these a hit with picky eaters.
• Versatile: Serve as a main with veggies, tuck into a wrap, or pair with your favorite dipping sauces.

What You’ll Need

• 1 pound ground turkey (93% lean is ideal)
• 1 medium sweet potato (about 10–12 ounces), cooked and mashed
• 1/2 small onion, finely minced (or 1 teaspoon onion powder)
• 1 garlic clove, minced (or 1/2 teaspoon garlic powder)
• 1 large egg
• 1/3 cup finely ground breadcrumbs or oat flour (for binding)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme or Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1–1 1/2 cups panko or regular breadcrumbs (for coating)
• 2–3 tablespoons olive oil or avocado oil (for brushing or spraying)
• Optional: 1 tablespoon Dijon mustard or 2 teaspoons hot sauce for extra flavor

Instructions

1. Cook the sweet potato: Microwave a scrubbed sweet potato until tender (6–8 minutes, flipping halfway), or roast at 400°F (200°C) for 45–60 minutes.

   Cool slightly, peel, and mash until smooth.

2. Prep the mixture: In a large bowl, add ground turkey, mashed sweet potato, onion, garlic, egg, binding breadcrumbs or oat flour, smoked paprika, cumin, thyme, salt, pepper, and optional Dijon or hot sauce. Mix gently until combined. Avoid overworking the meat.
3. Chill for shaping: Cover and refrigerate the mixture for 15–20 minutes.

   This firms it up and makes shaping easier.

4. Set up coating: Pour panko or breadcrumbs into a shallow dish. Line a baking sheet with parchment and lightly brush or spray with oil.
5. Shape the nuggets: Scoop about 2 tablespoons of the mixture and form into nugget shapes about 1/2 inch thick. You should get 20–24 nuggets.
6. Coat: Press each nugget into the breadcrumbs, turning to coat.

   Place on the prepared baking sheet. Lightly brush or spray the tops with oil for better browning.

7. To bake: Preheat oven to 425°F (220°C). Bake for 10 minutes, flip, then bake another 7–10 minutes, until the coating is crisp and the centers reach an internal temperature of 165°F (74°C).
8. To air fry: Preheat air fryer to 400°F (205°C).

   Arrange nuggets in a single layer. Air fry 8–10 minutes, flip, then 4–6 more minutes, until golden and cooked through.

9. Rest and serve: Let the nuggets rest for 3–4 minutes so the juices settle. Serve with ketchup, honey mustard, barbecue sauce, or a yogurt-based dip.

How to Store

• Refrigerator: Store cooked nuggets in an airtight container for up to 4 days.

  Reheat in a 375°F (190°C) oven or air fryer for 5–8 minutes to re-crisp.

• Freezer: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 400°F (205°C) for 10–14 minutes, flipping once.
• Make-ahead: Shape raw nuggets, freeze on a tray, then bag. Cook from frozen, adding a few extra minutes and checking for 165°F (74°C).

Health Benefits

• Lean protein: Turkey provides high-quality protein with less saturated fat than many red meats.
• Fiber and vitamins: Sweet potatoes bring fiber, beta-carotene (vitamin A), vitamin C, and potassium.
• Baked, not fried: You get a crispy texture with less oil, which reduces overall calories.
• Lower sodium option: Controlling the seasoning keeps sodium in check compared to store-bought nuggets.
• Kid-friendly nutrition: The mild flavor and soft bite make it easy to add more nutrients to a child’s plate.

Pitfalls to Watch Out For

• Too wet a mixture: Sweet potatoes vary in moisture.

  If the mixture feels loose, add another tablespoon or two of breadcrumbs or oat flour until it holds shape.

• Overmixing: Working the turkey too much can make nuggets dense. Mix just until combined.
• Skipping oil on the coating: A light brush or spray helps the crumbs turn golden. Without it, the coating may stay pale and soft.
• Underseasoning: Ground turkey is mild.

  Taste a small test patty cooked in a skillet to adjust salt and spice before shaping the full batch.

• Crowding the pan: Give nuggets space so air circulates and the coating crisps properly.

Variations You Can Try

• Gluten-free: Use certified gluten-free panko and oat flour or almond flour for binding.
• Cheesy: Mix in 1/3 cup finely shredded Parmesan or cheddar for a richer flavor.
• Spicy: Add 1 teaspoon chili powder or a pinch of cayenne; serve with sriracha mayo.
• Herb-forward: Swap thyme for fresh chopped parsley and dill; add lemon zest for brightness.
• Hidden veggies: Fold in very finely grated zucchini (squeezed dry) or minced spinach. Add extra breadcrumbs to balance moisture.
• Coating swap: Try crushed cornflakes or crushed rice cakes for extra crunch.

FAQ

Can I use leftover roasted sweet potatoes?

Yes. Leftover roasted sweet potatoes work great.

Just mash them smooth and measure about 1 to 1 1/4 cups.

What if I only have very lean turkey (99%)?

Add 1 tablespoon olive oil or 2 tablespoons grated Parmesan to the mixture for extra moisture. Be careful not to overbake.

How do I keep the nuggets from sticking?

Use parchment paper and a light oil spray. In an air fryer, lightly oil the basket or use perforated liners.

Can I pan-fry these instead?

You can.

Heat a thin layer of oil over medium heat and cook 3–4 minutes per side until golden and cooked through. Work in batches and drain on a rack.

What sauces go well with these?

Honey mustard, barbecue sauce, ranch, garlic yogurt sauce, or a simple mix of ketchup and a dash of hot sauce all pair nicely.

Do they taste sweet?

They have a gentle sweetness from the sweet potato, balanced by savory spices and turkey. The flavor is mild, not sugary.

How small should I make them for toddlers?

Make bite-sized patties about 1 tablespoon each.

Cut into small pieces and serve without the hard, overly crunchy edges for safety.

Can I prep them the night before?

Yes. Shape and bread the nuggets, then refrigerate covered for up to 24 hours. Bake or air fry straight from the fridge, adding a minute or two.

Wrapping Up

Turkey & Sweet Potato Nuggets bring comfort-food vibes with better-for-you ingredients.

They’re crunchy, flavorful, and simple enough for any weeknight. Make a batch now, freeze a batch for later, and keep your favorite dip on standby. With a few pantry spices and a sweet potato, you’ve got a crowd-pleasing meal that’s easy to repeat.