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Sweet Potato Chicken Nuggets

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  • Prep 20 min
  • Total 40 min
  • Servings 4
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Sweet and savory, these nuggets are great way to get more veggies on the dinner table. Make a double batch and freeze them for a quick weeknight meal.
By Cheri Liefeld
Updated Sep 30, 2012
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  • 2 sweet potatoes, peeled, cut into 2-inch pieces
  • 1 egg
  • 1 cup Progresso™ Italian style panko crispy bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 boneless skinless chicken breasts, cut into 1- to 2-inch pieces
Make With
Progresso Breadcrumbs


  • 1
    Heat oven to 400°F. Spray cookie sheet with cooking spray.
  • 2
    In 2-quart saucepan, place sweet potatoes and enough water to cover. Heat to boiling; boil uncovered about 10 minutes or until tender. Drain; cool slightly. In food processor, process sweet potatoes until pureed.
  • 3
    In medium bowl, beat egg and 1 cup of the sweet potato puree. (Refrigerate any remaining puree for later use.) In another bowl, mix bread crumbs and cheese. Dip chicken pieces in egg mixture, then in crumb mixture. Place on cookie sheet.
  • 4
    Bake 15 to 20 minutes, turning once halfway through baking time, or until coating is golden brown and chicken is no longer pink in center.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve the nuggets with your favorite barbecue sauce or ranch dressing for dipping.
  • tip 2
    Make extra nuggets and freeze a batch. Freeze on a cookie sheet for 20 minutes, then transfer to a resealable freezer plastic bag and freeze up to 3 months.


Nutrition Facts are not available for this recipe
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