Eat It

Instructions

1

Preheat the oven to 400ÂºF.
2

Pierce the sweet potato in several places with a fork. Place it on a rimmed baking sheet and bake until itâ€™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 400ÂºF.
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 donâ€™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 â€” 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 theyâ€™re golden brown and warmed through.