Ingredients

	500 g sweet potatoes
	1½ dl oat milk
	1 DL wheat flour
	2 tsp paprika
	1 tsp chili, flakes or ground
	2 - 3 dl breadcrumbs
	2 tbsp oil
	salt and freshly ground pepper
	Barbecue sauce
	2 tbsp ketchup
	2 tbsp olie
	1 tsp mustard
	1 tsp barbecue seasoning
	salt and freshly ground pepper
	½ dl olive oil
	1 tbsp lemon juice

Sweet potato nuggets

By: Michala Kramer / Photo: PR. / Book: Vegansk Aftensmad

De her nuggets jeg ville altså have med for at vise dig, hvor lækre nuggets med grøntsager kan smage. Serveret med ekstra dyppelse og snask. I øvrigt, så kan søde kartofler sagtens erstattes med mindre stykker af græskar eller butternut squash. Processen er helt den samme.

Directions

Done

FIRST

Preheat the oven to 180 °. Cut the sweet potatoes into smaller pieces (decide for yourself if you want to keep peel on). Place them on a baking sheet with parchment paper and bake them in the oven for 15 minutes, until tender but still firm. Let them cool.

Done

THEN

Put milk and flour in a bowl and stir it thoroughly into a dough. Mix breadcrumbs , paprika and chili in another bowl. First dredge the pieces in the mixture, let them drip off and finally cover in breadcrumbs. Make sure all pieces are well covered. Put them back on the baking sheet and pour a little oil on top. Bake them for about 15-18 minutes, until golden on top and crispy at the edges. Combine ingredients for the barbecue sauce together in a bowl and season with salt and freshly ground pepper.