Turkey Ranch Sweet Potato Nuggets
There is something about a bite (or two) that makes it feel simple and easy. These nuggets get you that ease plus a big hit of protein that most of us are missing in our nutrition. The lovely crust that the frozen nuggets have isn’t exactly do-able without adding a ton of extra ingredients but these have the same crisp exterior and flavorful interior.
The key is not to overcook so the turkey doesn’t dry out. I made a few variations (breaded and not breaded) but this way turned out the best. The airfryer is not critical but highly recommended. Bonus: these reheat well in the airfryer as well so you save them in the fridge and then get a great snack later in the week.
Turkey Ranch Sweet Potato Nuggets
25 Nuggets
1 lb ground turkey
1 cup shredded sweet potato
2 tsp dried dill
1 tsp lemon pepper
2 tsp minced garlic
1/2 tsp paprika
1 egg
3 TBS flour
1 tsp paprika
Tools: 1 inch ice cream scoop, airfryer (or oven), parchment paper
Shred the potato
Preheat Airfryer (or oven) to 400
Mix turkey, shredded sweet potato, dill, lemon pepper, garlic, 1/2 tsp paprika and egg in a bowl
Mix flour and paprika on a small plate
Create an assembly line: Turkey mix, flour plate, and then a sheet of parchment paper
Use the 1 in scoop to create a turkey ball, flatten into a nugget, then place in the flour mixture to lightly coat on both sides, set on parchment paper and then repeat.
Cook in the Airfryer at 400 for 8 minutes. Flip and then cook an additional 3 minutes. Depending on the size of your airfryer, you may need to do this in 2 batches so they aren’t touching.
If cooking in the oven, cook at 400 for 8 minutes on parchment paper. Flip, turn up the oven to 425 and cook for 4 more minutes.
Speed it Up
n/a
Prep in Advance
Shred the sweet potato
