Prep time: 10 mins | Cook time: 30 mins | Total time: 40 mins| Yield: 20-25 Poppers (4 Servings)
Looking for healthy comfort food? This Sweet Potato Chicken Poppers recipe is all you need. Gluten-free, paleo, AIP, and egg-free, these poppers are the perfect adult snack. Similar to chicken nuggets but more! So good you’ll ditch your junk food pretty quickly. Switch to eating healthy with these poppers. Serve these with your favourite dip such as guacamole, ketchup, mustard, etc. And if you are worried about your picky eaters, these poppers are tasted great even better, they will not know the difference! Loved these poppers so much? Feel free to double the recipe and freeze it for later.
INGREDIENTS
1 pound ground chicken (uncooked)
2 c. uncooked sweet potato, finely grated (I used a wide cheese grater like this or you can use your food processor)
2 tablespoons coconut oil plus 1 teaspoon for greasing the baking sheet
2 tablespoons coconut flour
2–3 sprigs green onion, chopped fine
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon sea salt
1/2 teaspoon black pepper (omit for AIP)
Optional: 1 teaspoon paprika or chilli powder (not AIP but adds a kick!)
HOW TO MAKE SWEET POTATO CHICKEN POPPERS
Step 1: Prepare the oven. Preheat it to 400 degrees F. With parchment paper, line a baking sheet, and lightly grease with oil.
Step 2: In a large mixing bowl, place all the ingredients and mix well.
Step 3: Into small, a bit flatten poppers with around an inch diameter, roll the mixture, then place on the prepared baking sheet.
Step 4: Pop in the preheated oven and bake for about 25 to 28 minutes, turning once halfway through cooking. To crisp the poppers further, place in a pan or broil for about a minute or two.
Step 5: When done, remove from the oven and let the poppers cool before serving with your preferred sauce such as guacamole, ketchup, mustard, etc. Enjoy!
NUTRITION FACTS:
Serving size: 1, Calories: 277 | Fat: 10.2G | Carbohydrates: 18.8G | Fiber: 3.8G | Protein: 27.9G
Ingredients
- 1 pound ground chicken (uncooked)
- 2 c. uncooked sweet potato, finely grated (I used a wide cheese grater like this or you can use your food processor)
- 2 tablespoons coconut oil plus 1 teaspoon for greasing the baking sheet
- 2 tablespoons coconut flour
- 2–3 sprigs green onion, chopped fine
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper (omit for AIP)
- Optional: 1 teaspoon paprika or chilli powder (not AIP but adds a kick!)
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F. With parchment paper, line a baking sheet, and lightly grease with oil.
Step 2: In a large mixing bowl, place all the ingredients and mix well.
Step 3: Into small, a bit flatten poppers with around an inch diameter, roll the mixture, then place on the prepared baking sheet.
Step 4: Pop in the preheated oven and bake for about 25 to 28 minutes, turning once halfway through cooking. To crisp the poppers further, place in a pan or broil for about a minute or two.
Step 5: When done, remove from the oven and let the poppers cool before serving with your preferred sauce such as guacamole, ketchup, mustard, etc. Enjoy!
