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!

Chicken nuggets on baking sheet after cooking.

Homemade Chicken Nuggets

I know 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 nutrition.

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 (or do them in an air fryer) so the cleanup 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 put them into tacos! (You can find my more classic chicken nuggets recipe to try, too.)

Your toddler won’t eat? Help is here!

Sign up for our email updates to get tips and ideas sent to your inbox. 

Please enable JavaScript in your browser to complete this form.

Ingredients You Need

The beauty of this recipe is that it has only a few simple ingredients including the following items.

Ingredients for chicken nuggets with sweet potato on countertop.
  • 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.
  • Bread crumbs: Plain or Italian-flavor 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 bread crumbs from Ian’s.
  • This recipe is egg-free, dairy-free, and nut-free, and it can be easily made gluten-free, so it’s a great dinner option for kids with food allergies.
  • You can use panko or regular-style bread crumbs.
  • 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 a look at the process involved in making this recipe so you know what to expect. Scroll down to the end of the post for the full amounts and timing.

how to make chicken nuggets with sweet potato in grid of images.
  1. Cook your sweet potato ahead of time. You can do this a few days ahead and store it in an airtight container in the fridge or the morning you plan to make these. Mash the cooled potato.
  2. Add the potato to a bowl with the ground chicken and salt. Add onion powder if using.
  3. Form into small balls, flatten slightly, and coat in bread crumbs.
  4. 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 to Cook Sweet Potato

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 a slow cooker.

  • To cook it quickly in the microwave: Simply peel, cube, and place it into a bowl of 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

What kind of bread crumbs are best for chicken nuggets?

You can use plain bread crumbs or panko style, depending on what you have and what flavor you prefer. Panko style, which are slightly bigger pieces than traditional bread crumbs, 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 bread crumbs better at first.

What’s the best way to reheat leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 6 months. 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.)

Can I make these chicken nuggets in an air fryer?

Yes, they come out a little crispier and cook a little faster.

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, you can add dairy, carbohydrates, and produce to round things out.

Chicken nuggets on cookie sheet and storage container.

How to Store and Reheat

Store any leftovers in an airtight container in the fridge for 3-5 days or in the freezer for up to 6 months. Reheat for 6-8 minutes in the oven at 375 degrees F, about 4 minutes in a 375-degrees-F air fryer, or for about 15-30 seconds in the microwave. (They will crisp up in the oven and be soft when reheated in the microwave.)

healthy homemade chicken nuggets on kids glass plate

Best Tips for Success

  • Use traditional bread crumbs or panko-style. Panko will make the exterior a little crunchier.
  • Use gluten-free bread crumbs 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.
  • Serve with ketchup or another favorite dip.

Related Recipes


I’d love to hear your feedback if you try this recipe, so please comment below to share!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Chicken nuggets on baking sheet after cooking.

Homemade Chicken Nuggets (with Sweet Potato)

Crispy on the outside and tender in the middle, these Homemade Chicken Nuggets are both easy and delicious. You can prep the sweet potato up to 5 days ahead if that's easier for you, too. Try serving these with ketchup, ranch, or marinara sauce.
5 from 191 votes
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Cuisine American
Course Dinner
Calories 122kcal
Servings 8 (Makes about 2 dozen nuggets)

Ingredients

  • 1 pound ground chicken
  • 1 cup mashed sweet potato (or fully cooked and cubed sweet potato)
  • ½ teaspoon salt
  • ¼ teaspoon onion powder (optional; you could also add garlic powder or dried oregano)
  • ½ cup regular or panko-style bread crumbs (plain or Italian-flavor)

Instructions

  • Mash together the chicken, sweet potato, salt, and onion powder in a medium bowl with a potato masher or a large fork. Place the bread crumbs into a separate shallow bowl.
  • Form the chicken mixture into 1-tablespoon-size balls and roll in bread crumbs.
  • Flatten slightly (or form into tot-shapes) and place on a parchment-lined baking sheet. Optional: Spray or brush lightly with olive oil.
  • Bake for 22-24 minutes at 375 degrees F or until golden brown on the bottom and cooked through.
  • Remove from oven, let cool for a minute or two and serve warm.
  • (To cook in an air fryer, place onto a greased tray or basket and cook for 10-12 minutes at 400 degrees F. I don't turn over in the middle of cooking.)

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, about 4 minutes in a 375-degree-F air fryer, or for about 15-30 seconds in the microwave. (They will crisp up in the oven and be soft when reheated in the microwave.)
  • You can also freeze fully cooked and cooled nuggets in a freezer bag with as much air removed as possible for up to 6 months. Heat the same as above.
  • *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 bread crumbs or panko-style. Panko will make the exterior a little crunchier.
  • Use gluten-free bread crumbs 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

Calories: 122kcal, Carbohydrates: 8g, Protein: 11g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 49mg, Sodium: 165mg, Potassium: 366mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2359IU, Vitamin C: 0.4mg, Calcium: 21mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published March 2018.

Related Posts

Related Products

Share it with the world

Pin

Filed Under

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




Comments

  1. Did anyone freeze these before cooking? And then cook from frozen from the freezer or defrost them?

    I’m just cooking my first batch!

    1. I would recommend baking them and then freezing them once they’re fully cooked and thawed. Then you can quickly warm them in the oven (6-8 minutes) or microwave (30-60 seconds)

  2. 5 stars
    Just made these, and they’re pretty yummy! However, the bottoms got blackened by the sugars in the sweet potato i guess? Any thoughts on this? I don’t mind it, but not sure if it’ll but my girls off. Thanks!

    1. Did you bake them on parchment? I haven’t had that happen to the bottoms before—I’m sorry if it causes any issues with whether the girls will eat them!

      1. Yep, i used parchment. So weird! It was sticky, so leads me to believe it’s from the sweet potato. Fingers crossed they will eat it – thank you either way for the great recipe!

  3. Any recommendations on how to prepare them from frozen for a school lunch box? Just thaw overnight in the fridge..? Thanks!

    1. Are you planning to send them warm or cold? If warm in a thermos you can warm them in a 375 F oven for 6-8 minutes. If cold you could just send them thawed.

      1. 5 stars
        It’s really hard to find allergen friendly recipes for kiddos that actually taste good. These are awesome! My 17 month old is cutting a few teeth and has been refusing everything but cheese and blueberries. I took these out of the oven and after cooling, my son ate three! After his dinner. And my husband ate 4, haha! I used 2 lbs of ground chicken and one extra large roasted sweet potato- they came out perfect! Will vacuum seal and freeze the nuggets in packages of 6 or so. Thanks so much for the easy recipe! These cake together so quickly and easily and are such a hit!

  4. Would love to try this recipe. I don’t see eggs on the ingredients list so does the recipe require egeggsHow many? I saw someone asked if this can be made without eggs but don’t see it in the recipe. Also, can these be frozen? How long are they good for if frozen? Thanks!

    1. They do not contain eggs! I haven’t tried freezing them but I think these instructions would work well: Reheat for 8-10 minutes in the oven at 375 degrees F or for about 15-30 seconds in the microwave or until warmed through

  5. 5 stars
    YUMMY! My toddler girl actually ate meat, thanks to you! I’m so happy 🙂 It’s crunchy on the outside and soft sweet deliciousness on the inside. Will definitely try out your other recipes!

  6. 5 stars
    Awesome!!! I doubled the recipe so I would have enough to store in the freezer. Guess what? I could only save 6 pieces in the freezer. My toddler gobbled them up. My husband ate at least 5, my mom ate her fair share too. Needless to say it was a hit. It is time consuming though, so make sure to make a large batch .

    1. 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.) They’re better warm!

  7. 5 stars
    I made this last night. SO good! Even my husband loved them!! Can’t wait to try more of your recipes!

  8. Do you think I could swap out the ground chicken for ground turkey? Would it be about the same cook time? (That’s what I have in the fridge now). Thanks!

    1. I would think that would work! I haven’t tried it but they usually cook up similarly and yes, cook time should be the same if you make them the same size as the recipe calls for. I’d love to hear how they turn out!

    1. Yes! It’s at the very bottom of the recipe: 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.)

  9. 5 stars

    I have baked a sort of similar recipe and they turn out well. Try 375 F on a Silpat or parchment lined baking sheet for 22-25 minutes using the same flattened 1-inch portions.