Chicken and Sweet Potato Bites

Chicken and Sweet Potato Bites

Age suitable:
8 months+
Servings:
10-12 bites

Dairy free, Egg free, Gluten Free, Iron rich, Nut free, Protein rich, Soy free

5 stars

About the recipe

These chicken and sweet potato bites are the perfect baby and toddler-friendly finger food—crispy on the outside, soft inside, and packed with protein and nourishing carbs. Made without gluten, dairy, eggs or nuts, they’re ideal for allergy-aware families and baby-led weaning from 6 months+.Pan-fried or oven-baked, they’re quick to prepare and perfect for little hands to hold.

These crispy little bites are a perfect protein-packed finger food for babies and toddlers. With sweet potato for natural sweetness, a hint of garlic and paprika for flavour, and a soft interior with a golden crunch on the outside—they’re basically a toddler-friendly version of a chicken nugget (but way more nourishing).

Made without gluten, dairy, eggs or nuts, they’re allergy-friendly and quick to throw together for a high-protein lunch or dinner. Perfect for little ones learning to self-feed or anyone who loves a crispy, dippable bite.

Age Appropriate: From around 8 months+, once having 1 meal a day
Serves: Makes around 10–12 bites depending on size

Serving Suggestions:
Serve alongside some mashed avocado, roasted veggies, or soft fruit slices. They’re also great dipped into yoghurt, hummus, or our cauliflower cheese sauce. Best served warm, but leftovers can be gently reheated in a pan or air fryer.

Storage:
Store in the fridge for up to 2 days. Not suitable for freezing due to texture changes from the sweet potato.

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Ingredients

150g chicken mince

140g sweet potato

1 teaspoon paprika

1 garlic clove

½ teaspoon salt (if appropriate for age)

2 tablespoons tapioca starch or flour

3 tablespoons tallow or lard (for frying)

Method

Peel and finely grate the sweet potato, then squeeze out the excess moisture over the sink using a clean tea towel or your hands.

Take the chicken mince and use the side of a knife or your hands to squash and smooth the texture slightly before adding it to a mixing bowl.

Add the sweet potato, paprika, finely grated garlic, salt (if using), and tapioca flour. Mix everything together thoroughly until well combined.

Roll the mixture into small nugget-sized balls.

Preheat a large frying pan over high heat and add the tallow or lard. Once hot, reduce the heat slightly to medium-high and place the bites into the pan.

Fry on each side until golden, crispy, and cooked through.

Baking option: Preheat the oven to 180°C. Place bites on a lined tray, drizzle with olive oil, and bake for approximately 35 minutes, flipping halfway, until golden and cooked within.

Ingredient Swaps:You can swap tapioca starch for arrowroot flour or potato starch if needed.
Tallow or lard gives a beautifully crispy finish, but avocado oil, ghee or olive oil works well too.
For extra flavour, add a sprinkle of cumin or onion powder to the mix.

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