Recipe: Sweet Potato Chicken Poppers

Ingredients:

1 lb ground chicken

2 cups uncooked sweet potato, grated

2 tbsp coconut oil

2 tbsp coconut flour

2–3 scallions, chopped fine

1 tbsp garlic powder

1 tbsp onion powder

1 tsp sea salt

1/2 tsp black pepper

1 tsp paprika

Lo Note: We used almond flour instead of coconut.  I’m assuming it was just as good, but having never used coconut flour before, I don’t know for sure.

Directions:

1. Preheat the oven to 400° and line a baking sheet with parchment paper lightly greased with oil.

2. Combine all of the ingredients in a large mixing bowl and thoroughly mix.

3. Roll the mixture into small, slightly flattened poppers about one inch in diameter and place them on a parchment paper lined baking sheet.

4. Bake for 25-28 minutes, flipping halfway through. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further. Remove from the oven when thoroughly cooked through

Serve with dipping sauce of your choice.  We whipped up a quick chipotle mayo.

These were HELLA tasty.  We can’t wait for quarantine to be over so we can have a party and serve these puppies up.

Recipe inspiration found HERE.

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