Sweet Potato Chicken Poppers Recipe

I made Sweet Potato Chicken Poppers and I swear these Paleo Snacks actually taste like a treat, not sad diet food.

Jump to Recipe

A photo of Sweet Potato Chicken Poppers Recipe

I’m obsessed with these Chicken Poppers because they actually taste like real food, not sad health food. I love the way 1 lb ground chicken and 1 medium sweet potato, peeled and grated (about 1 1/2 cups) pair up, juicy, starchy, crunchy in all the right places.

I enjoy that they fit my Paleo Snacks brain and stop me from caveing into garbage at 3 p.m. The flavors punch, textures sing.

But mostly I love how they feel like a treat without the junk. Messy, satisfying, zero fake guilt.

I reach for them all the time every single week now.

Ingredients

Ingredients photo for Sweet Potato Chicken Poppers Recipe

Print Recipe (No Advertisments)
  • Ground chicken: hearty protein, keeps these poppers moist and satisfying.
  • Sweet potato: natural sweetness and a little starch for tender bite.
  • Coconut flour: soaks up moisture, gives structure without wheat.
  • Arrowroot/tapioca: adds light binding, makes them hold together better.
  • Garlic: punchy savory note, wakes up the other mild flavors.
  • Ginger: warm, slightly spicy zing that’s cozy and bright.
  • Turmeric: earthy color and gentle warmth, kinda healthy-feeling.
  • Sea salt: brings out flavors, you’ll notice everything more.
  • Coconut aminos: savory-sweet umami, a soy-free flavor fix.
  • Avocado oil: neutral, high-heat cooking oil that won’t overpower.
  • Parsley: fresh herb brightness, keeps things from tasting heavy.
  • Apple cider vinegar: tiny tang that cuts richness, wakes it up.
  • Black pepper: subtle heat and sharpness, omit for strict AIP.

Ingredient Quantities

  • 1 lb ground chicken

  • 1 medium sweet potato, peeled and grated (about 1 1/2 cups)

  • 2 tbsp coconut flour

  • 2 tbsp arrowroot starch or tapioca starch

  • 1 clove garlic, minced

  • 1 tsp ground ginger

  • 1/4 tsp ground turmeric

  • 1 tsp sea salt, or to taste

  • 2 tbsp coconut aminos

  • 1 tbsp avocado oil for cooking

  • 1 tbsp fresh parsley, finely chopped

  • 1 tsp apple cider vinegar

  • freshly ground black pepper, pinch (omit for strict AIP)

How to Make this

Print Recipe (No Advertisments)

1. Preheat a large skillet over medium heat and have a plate lined with paper towels ready.

2. Peel and grate the sweet potato, then squeeze out as much moisture as you can with a clean kitchen towel or cheesecloth, otherwise the mix will be too wet.

3. In a big bowl mix the ground chicken, grated sweet potato, coconut flour, arrowroot (or tapioca) starch, minced garlic, ground ginger, turmeric, sea salt, coconut aminos, apple cider vinegar, chopped parsley and a pinch of black pepper if you’re not doing strict AIP.

4. Use your hands or a spoon to mix until everything is evenly combined; let the mixture sit 5 minutes so the coconut flour can absorb extra moisture and stiffen up a bit.

5. Wet your hands slightly and form the mixture into golf ball sized poppers, about 1 to 1 1/2 inches across; you should get roughly 16 to 20 depending on size.

6. Add the avocado oil to the hot skillet, swirl to coat, then add the poppers in a single layer without crowding. Cook 3 to 4 minutes on the first side until golden and they hold together.

7. Turn each popper and cook another 3 to 4 minutes. If they brown too fast before cooking through, lower the heat and cover the skillet for a couple minutes to finish cooking. Chicken must reach 165 F or be fully opaque with no pink.

8. If you want extra crispiness, place cooked poppers on a baking sheet and bake at 400 F for 5 to 8 minutes to firm them up and dry the outside.

9. Transfer to a plate, let them rest 2 minutes so juices redistribute, then sprinkle extra chopped parsley if you like and taste for salt, adding a little more coconut aminos if needed.

10. Serve warm with your favorite compliant dip or a squeeze of lemon. They reheat well in the oven or toaster oven to bring back the crispness.

Equipment Needed

1. Large nonstick or stainless steel skillet
2. Box grater or food processor with grating disk
3. Clean kitchen towel or cheesecloth (for squeezing moisture)
4. Large mixing bowl
5. Measuring cups and spoons
6. Mixing spoon and/or hands for combining
7. Plate lined with paper towels
8. Baking sheet (optional, for extra crisping)

FAQ

A: Yes. Cooked poppers keep well in the fridge for 3 to 4 days. Reheat in a skillet over medium-low heat, or in a 350 F oven for 8 to 10 minutes so they stay crisp. You can also freeze them on a tray then transfer to a bag for up to 3 months; thaw overnight in the fridge before reheating.

A: If it’s too wet add another teaspoon of coconut flour or a sprinkle of arrowroot until it holds together. If it’s too dry add a splash of coconut aminos or a teaspoon of water and mix gently. Sweet potatoes vary so small tweaks are normal.

A: Absolutely. Ground turkey works one-to-one. Pork will be richer and might release more fat, so drain excess if needed. Cooking times stay about the same.

A: Mostly yes. Omit the black pepper to make it strict AIP. Coconut aminos, arrowroot and coconut flour are AIP acceptable. Double-check any packaged ingredients for additives if you’re strict.

A: Pat the grated sweet potato to remove extra moisture before mixing, use a hot oiled skillet and don’t crowd the pan. Flip only once so a nice crust forms. A quick finish in a hot oven for 5 minutes helps too.

A: Try a simple sauce of coconut aminos, a little apple cider vinegar and mashed avocado for creaminess, or plain guacamole. A lemony tahini style sauce also goes great if you’re not AIP strict.

Sweet Potato Chicken Poppers Recipe Substitutions and Variations

  • Ground chicken: ground turkey, ground pork, finely shredded rotisserie chicken
  • Sweet potato: grated butternut squash, grated carrot, canned pumpkin (well drained)
  • Coconut flour: almond flour (use a bit more), ground sunflower seed flour, 2 tbsp extra arrowroot starch mixed with 1 tbsp almond flour
  • Coconut aminos: low sodium tamari or soy sauce, liquid aminos, 1 tbsp maple syrup + 1 tbsp apple cider vinegar for a sweeter AIP friendly twist

Pro Tips

1) Get the sweet potato really dry. After you grate it, squeeze it in a towel until it stops dripping. If it’s even a little wet the poppers won’t bind and they’ll fall apart in the pan. If the mix still feels sloppy, chill it 10 to 15 minutes so the coconut flour can do its job.

2) Don’t crowd the pan. Give each popper space so they brown properly. If you pile them in they steam instead, and you lose that nice crust. Use medium heat, and lower it if they’re coloring too fast while still pink inside.

3) Finish in the oven for extra crisp. If you want crunch without burning the outsides, brown them in the skillet, then transfer to a 400 F oven for 5 to 8 minutes. That firms them up and makes reheating way better later.

4) Make ahead and freeze for convenience. Form the balls, flash-freeze on a tray, then store in a bag. Cook straight from frozen but give them a few extra minutes and cover the pan briefly so the center reaches 165 F and stays juicy.

Sweet Potato Chicken Poppers Recipe

Sweet Potato Chicken Poppers Recipe

Recipe by Belinda Jay

0.0 from 0 votes

I made Sweet Potato Chicken Poppers and I swear these Paleo Snacks actually taste like a treat, not sad diet food.


Pin

Servings

4

servings

Calories

304

kcal

Equipment: 1. Large nonstick or stainless steel skillet
2. Box grater or food processor with grating disk
3. Clean kitchen towel or cheesecloth (for squeezing moisture)
4. Large mixing bowl
5. Measuring cups and spoons
6. Mixing spoon and/or hands for combining
7. Plate lined with paper towels
8. Baking sheet (optional, for extra crisping)

Ingredients

  • 1 lb ground chicken

  • 1 medium sweet potato, peeled and grated (about 1 1/2 cups)

  • 2 tbsp coconut flour

  • 2 tbsp arrowroot starch or tapioca starch

  • 1 clove garlic, minced

  • 1 tsp ground ginger

  • 1/4 tsp ground turmeric

  • 1 tsp sea salt, or to taste

  • 2 tbsp coconut aminos

  • 1 tbsp avocado oil for cooking

  • 1 tbsp fresh parsley, finely chopped

  • 1 tsp apple cider vinegar

  • freshly ground black pepper, pinch (omit for strict AIP)

Directions

  • Preheat a large skillet over medium heat and have a plate lined with paper towels ready.
  • Peel and grate the sweet potato, then squeeze out as much moisture as you can with a clean kitchen towel or cheesecloth, otherwise the mix will be too wet.
  • In a big bowl mix the ground chicken, grated sweet potato, coconut flour, arrowroot (or tapioca) starch, minced garlic, ground ginger, turmeric, sea salt, coconut aminos, apple cider vinegar, chopped parsley and a pinch of black pepper if you’re not doing strict AIP.
  • Use your hands or a spoon to mix until everything is evenly combined; let the mixture sit 5 minutes so the coconut flour can absorb extra moisture and stiffen up a bit.
  • Wet your hands slightly and form the mixture into golf ball sized poppers, about 1 to 1 1/2 inches across; you should get roughly 16 to 20 depending on size.
  • Add the avocado oil to the hot skillet, swirl to coat, then add the poppers in a single layer without crowding. Cook 3 to 4 minutes on the first side until golden and they hold together.
  • Turn each popper and cook another 3 to 4 minutes. If they brown too fast before cooking through, lower the heat and cover the skillet for a couple minutes to finish cooking. Chicken must reach 165 F or be fully opaque with no pink.
  • If you want extra crispiness, place cooked poppers on a baking sheet and bake at 400 F for 5 to 8 minutes to firm them up and dry the outside.
  • Transfer to a plate, let them rest 2 minutes so juices redistribute, then sprinkle extra chopped parsley if you like and taste for salt, adding a little more coconut aminos if needed.
  • Serve warm with your favorite compliant dip or a squeeze of lemon. They reheat well in the oven or toaster oven to bring back the crispness.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 171g
  • Total number of serves: 4
  • Calories: 304kcal
  • Fat: 16.5g
  • Saturated Fat: 3.6g
  • Trans Fat: 0g
  • Polyunsaturated: 0.8g
  • Monounsaturated: 9g
  • Cholesterol: 60mg
  • Sodium: 760mg
  • Potassium: 375mg
  • Carbohydrates: 14.8g
  • Fiber: 2.4g
  • Sugar: 2.5g
  • Protein: 22.3g
  • Vitamin A: 4600IU
  • Vitamin C: 5mg
  • Calcium: 22mg
  • Iron: 1.2mg

Please enter your email to print the recipe:




Belinda Jay

Leave a Comment

Your email address will not be published. Required fields are marked *

*