These homemade Chicken Nuggets (with sweet potato!) are an easy toddler dinner that parents will enjoy too. They’re packed with nutrition and have a veggie right in the mix for an extra healthy punch.
Homemade Chicken Nuggets
I know that many kids love chicken nuggets, and they are a great option for easy meals that are filled with nutrients including protein. And this homemade version also has sweet potato, for more flavor and nutritions.
If you start with ground chicken, rather than breast or thigh meat, you can get right to the mixing and shaping the nuggets, without any grinding or chopping of meat required.
It’s such an easy method to make a favorite toddler chicken recipe.
Since the last thing you need is a fussy recipe that requires frying or standing by the stove, this homemade chicken nugget recipe is simply baked in the oven. I like to bake my chicken nuggets on a parchment paper-lined baking sheet so the clean up is easy too.
We like these for dinner with a simple veggie and carbohydrate like rice or pasta. My kids like these most when dipped in ketchup. (We’ve also sometimes put them into tacos!)
TIP: You can even reheat fully cooked leftovers to crispy goodness in just 6-8 minutes.
Ingredients You Need
The beauty of this recipe is that it only has a few simple ingredients including:
- Ground chicken: This is lean and mellow in flavor, which is a nice complement to the rest of the ingredients.
- Sweet potato: You’ll want to use fully cooked homemade mashed sweet potato or canned or jarred sweet potato puree.
- Breadcrumbs: Plain or Italian-flavored both work, so use the one you prefer.
- Salt: This helps to even out the flavors. If you want to skip it for a baby, feel free.
- Onion powder: This is optional for additional flavor.
Ingredient Substitutions
- Gluten-free: To make these healthy chicken nuggets gluten-free, try these gluten-free breadcrumbs from Ian’s.
- This recipe is egg-free, dairy-free, nut-free, and can be easily made gluten-free, so it’s great dinner option for kids with food allergies.
- You can use panko or regular style breadcrumbs.
- You could use Mashed Butternut Squash in place of the sweet potato if that’s what you have on hand.
Step-by-Step Instructions
Here’s how to make this recipe so you know what to expect:
- Cook your sweet potato ahead of time. You can do this a few days a ahead and store it in an airtight container or the morning you plan to make these.
- Mash the cooled potato.
- Add the potato to a bowl with the ground chicken and salt. Add onion powder if you’d like.
- Form into small balls, flatten slightly, and coat in breadcrumbs.
- Place onto a parchment-lined baking sheet and bake.
TIP: The batter is slightly sticky, so you’ll want to wash your hands well once you have the nuggets formed!
How do I cook sweet potato for these homemade chicken nuggets?
For the sweet potato, which adds moisture as well as vitamin A and fiber, you can either roast ahead of time, steam cubes, or use the crock pot.
- To cook it quickly in the microwave: Simply peel, cube, and place it into a bowl covered with water. Microwave for 3-4 minutes or until soft. Drain and set aside.
- To roast the sweet potato: Poke the potato with a knife, place onto a foil-lined baking dish and bake for 45-60 minutes at 400 degrees F or until soft.
- Here’s how to make mashed Sweet Potato in the Crockpot.
Frequently Asked Questions
You can use plain breadcrumbs or panko style, depending on what you have and what flavor you prefer. Panko style, which are slightly bigger pieces than traditional breadcrumbs, tend to be a little crispier—which is great for older kiddos. Younger toddlers and babies may be able to handle the texture of regular breadcrumbs better at first.
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat for 6-8 minutes in the oven at 375 degrees F or for about 15-30 seconds in the microwave.
(They will crisp up in the oven and be soft when reheated in the microwave.)
Serving Suggestions
You can really pair this chicken and sweet potato recipe with anything you and your toddlers like, though we tend to keep it simple with a side of rice and veggies, or rolls and fruit.
Feel free to keep it super basic and just balance it with other food groups—since the nuggets cover protein, so you can add dairy, carbohydrates and produce to round things out.
How to Store and Reheat
You can store leftovers in an airtight container in the fridge for up to 3-5 days. Reheat for 6-8 minutes in the oven at 375 degrees F or for about 15-30 seconds in the microwave.
Best Tips for Success
- Use traditional breadcrumbs or panko-style. Panko will make the exterior a little crunchier.
- Use gluten-free breadcrumbs if needed.
- Plan to prepare the sweet potato ahead of time so it has a chance to cool.
- Using this crock pot sweet potato method is super easy, though you can also roast it or steam it in the microwave.
- You can omit the salt if making these for a baby.
Related Recipes
I’d love to hear your feedback if you try this recipe, so please comment below to share!
Homemade Chicken Nuggets with Sweet Potato
Ingredients
- 1/2 pound ground chicken
- 1/2 cup mashed sweet potato (or fully cooked and cubed sweet potato)
- 1/4 tsp salt
- 1/8 tsp onion powder (optional)
- 1/4 cup regular or panko style breadcrumbs (plain or Italian-flavored)
Instructions
- Mash together the chicken, sweet potato, salt, and onion powder in a medium bowl with a potato masher or a large fork.
- Form into 1-tablespoon size balls and roll in breadcrumbs.
- Flatten and place on a parchment-lined baking sheet.
- Bake for 22-24 minutes at 375 F or until golden brown on the bottom and cooked through.
- Remove from oven, let cool for a minute or two and serve warm.
Equipment
Notes
- Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat for 6-8 minutes in the oven at 375 degrees F or for about 15-30 seconds in the microwave. (They will crisp up in the oven and be soft when reheated in the microwave.)
- *To roast a medium sweet potato, wash and poke with a paring knife. (The holes will let steam escape.) Place on a foil lined baking sheet or pan and bake for 45-60 minutes at 400 degrees F. Remove from oven, let cool, and store in an airtight container for up to 5 days.
- *To steam a medium sweet potato, remove the skin with a vegetable peeler and dice the flesh. Place into a steamer basket in a pot filled with a few inches of water. Cover, bring water to a simmer, and cook for 6-8 minutes or until sweet potato is soft. Let cool before storing or using.
- Use traditional breadcrumbs or panko-style. Panko will make the exterior a little crunchier.
- Use gluten-free breadcrumbs if needed.
- Plan to prepare the sweet potato ahead of time so it has a chance to cool.
- You can omit the salt if making these for a baby.
Nutrition
This post was first published March 2018.
I made these for my 2.5 year old because I needed to find different protein to make and freeze for school lunch and these are delicious! I used the entire pound of meat vs 1/2 a pound and keep the rest of the ingredients the same (doubling the spices). I did this because I wanted it to he more chicken than sweet potato. I also periodically sprinkled paprika in the panko for color! They are super tasty with bbq sauce. I’m excited for my daughter to try them tonight. Thanks for the recipe 🙂
Thank you so much for all the great recipes. I am grandmother and one day a week we take care of our grandson, wich my husband and I absolutely love. Since he turned one year he is allowed to eat with the family and from that moment on I am struggling. Your recipes and ideas give me hope again. Thank you so much 🙂
These nuggets came out sooo good!!
How long would you recommend freezing them for.? I’d like to make another batch to freeze.
I’m so glad! They should be fine for at least 6 months. I’d place into a freezer bag in a flat layer and remove as much air as possible.
Is the ‘batter’ too sticky to make into shapes? Even simple ones like hearts?
If might work if you chill it before trying to make shapes. It’s a little sticky.
Grandson loves these (and me!) So easy to put together and his Mom sure does appreciate it with her busy schedule.
Just made these and my little man <3's them! Super easy to make 🙂 used the ground chicken and also added some ground carrots left over from another recipe on here I made. So good and makes me feel good I'm feeding him good food 🙂
Thanks for your website!
Its okay to freeze these?
Yes, you can freeze and then reheat in the microwave or oven
These were fantastic! My toddler did her happy food dance and ate 8 of these! I also thought they were really good. We’ll definitely be making these again. Also cooked a small batch in the air fryer at 360 for 12 minutes and they were just as good, if not better! Thank you!
Amazing, my one year old eats these multiple times a week they are nice and soft, unlike frozen grocery store nuggets. Will be making and freezing more soon!
My toddler absolutely loved this recipe! She had 5 of them. That’s a big win. Thank you for sharing & love your website!
I’m so glad to hear that!
I was a bit skeptical about the sweet potatoes and ground chicken but just like every other “Yummy Toddler Food” recipe I’ve tried, this one hit it out of the park! My almost 18 mo old absolutely LOVED the nuggets and Daddy did too! I usually use chicken breast to make nuggets but they always come out dry. I never thought to use ground chicken. I used a tablespoon scooper to scoop out the nuggets and we used ranch and ketchup as dipping sauces. Delicious!
Do you think these would work if I used shredded cooked chicken breast instead of ground chicken?
It’s very doubtful unfortunately. The cooked chicken would not make a batter the way raw ground chicken would, so it would not form nuggets. Tastewise, it would be dry and extremely chewy to bake already cooked chicken for the time and temperature called for in the recipe.