Terminology aside, these are delicious whatever you choose to call them. Since making them the first time, I have done a repeat batch with kale instead of spinach and they were just as good. They are a very easy side dish and, if you have children, perfect for little hands to grasp.
Sweet potato and spinach nuggets
Makes 20 or so nuggets
Vegan and gluten free
Author: Adapted from spinach sweet potato tater tots on Physical Kitchness
Approximately 2 cups of mashed sweet potato (from 2 medium sweet potatoes)
1 tbsp almond butter
3 tbsp besan (chickpea) flour
1 cup baby spinach leaves, roughly torn
1/4 cup non-dairy milk of choice (I used unsweetened almond)
1 tsp ground cinnamon
1 tsp ground paprika
Preheat your oven to 180'C (375'F) and line a baking tray with non-stick paper or foil.
Combine all ingredients in a mixing bowl and stir / mash until fully combined.
Scoop dessertspoons of mixture and roll between your hands to create nuggets. Place on the prepared tray and then bake for approximately 25 minutes, until golden brown and firm to the touch.
Can be served hot or cold.
Submitted to Healthy Vegan Fridays.
Do you know / enjoy tater tots?! Or are there foods from a country other than your own that you have always wondered about?