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Recipe title:
Yield
Total Time
hour(s)
minutes
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course
diet
holiday
cuisine
Type
Breakfast
Lunch
Dinner
Dessert
Appetizer
Side
Snack
Vegetarian
Vegan
Sugar Free
Gluten Free
Dairy Free
Low Carb
St. Patrick's
Easter
Cinco de Mayo
Ramadan
Halloween
Thanksgiving
Hanukkah
Christmas
American
British
French
Greek
Indian
Italian
Japanese
Mexican
Thai
Vietnamese
Chinese
Bread
Grilling
Finger Foods
Drinks
Crock Pot
Make Ahead
Canning
Cocktails
Hoptails
Sauces/Dips
Homebrewing
Baby Food
Casserole
Soup/Stew
Sandwich
Pasta
Salad
Chicken
Beef
Fish
Pork
Lamb
Shellfish
Pasta
Eggs
Beans
Lentils
Mushrooms
Potatoes
Rice
Tofu
Ingredients
tsp
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fl oz
oz
C
pt
qt
gal
lb
gi
gr
dr
st
ml
l
g
dash
bunch
drop
piece
carton
bottle
whole
touch
handful
pinch
head
Jar
Can
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Package
tsp
Tbsp
fl oz
oz
C
pt
qt
gal
lb
gi
gr
dr
st
ml
l
g
dash
bunch
drop
piece
carton
bottle
whole
touch
handful
pinch
head
Jar
Can
Box
Package
tsp
Tbsp
fl oz
oz
C
pt
qt
gal
lb
gi
gr
dr
st
ml
l
g
dash
bunch
drop
piece
carton
bottle
whole
touch
handful
pinch
head
Jar
Can
Box
Package
tsp
Tbsp
fl oz
oz
C
pt
qt
gal
lb
gi
gr
dr
st
ml
l
g
dash
bunch
drop
piece
carton
bottle
whole
touch
handful
pinch
head
Jar
Can
Box
Package
tsp
Tbsp
fl oz
oz
C
pt
qt
gal
lb
gi
gr
dr
st
ml
l
g
dash
bunch
drop
piece
carton
bottle
whole
touch
handful
pinch
head
Jar
Can
Box
Package
Instructions
1
Preheat the oven to 400ºF.
2
Pierce the sweet potato in several places with a fork. Place it on a rimmed baking sheet and bake until it’s softened and just beginning to caramelize, 45-60 minutes. Cool potato completely.
3
Discard the skin and transfer the insides of the potato to a small bowl. Mash and refrigerate for at least 2 hours.
4
After the refrigeration period, preheat the oven again to 400ºF.
5
Remove sweet potato from refrigerator. Stir in the cinnamon and maple syrup. Add salt to taste, if desired. Fold in the egg.
6
Pour the panko onto a small plate. Form nugget shapes with the sweet potato mixture (it will be wet, but don’t worry, it will hold together!), coat the nuggets with panko, and place them on a parchment paper-lined baking sheet. If the nuggets are a little messy looking, you can press them into nice shapes on the baking sheet. Spray each side of the nuggets with an oil mister — this is optional, but it helps the exterior get crispy and brown.
7
Bake the nuggets for 15-20 minutes, flipping halfway through cooking time, until they’re golden brown and warmed through.