Sweet Potato Chicken poppers

Lisa Shamaly

1 lb ground chicken

2 cups sweet potato, finely grated (I used a wide cheese grated like or you can use your food processor)

2 tbsp coconut oil + 1 tsp for greasing the baking sheet

2 tbsp coconut flour

2 to 3 sprigs green onion, chopped fine

1 tbsp garlic powder

1 tbsp onion powder

1 tsp sea salt

½ tsp black pepper

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

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

Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20 to 25 poppers) and place them on the baking sheet

Place in the oven for 25 to 30 minutes, flipping halfway through until the internal temperature reaches 165 F. Crisp further in a pan or place under the broiler if desired for 1 to 2 minutes to crisp further. Remove from the oven when thoroughly cooked through.

Allow to cool and serve with your favorite sauce! These are made for dipping so pair them with guacamole, compliant ketchup, compliant ranch, etc!

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