Description

These Cranberry Sweet Potato Turkey Popper are the ultimate holiday appetizer! They’re paleo, whole30, gluten-free, and AIP compliant.

Ingredients

Scale

1 lb ground turkey
2 cup sweet potato, shredded or riced (using a grater or food processor)
1 cup fresh cranberries
2 tbsp coconut flour
2 tbsp coconut oil
2 tsp rosemary
2 tsp sage
2 tsp parsley
1 tsp sea salt

Instructions

Preheat the oven to 400 F and line a baking sheet with parchment paper.
Add the fresh cranberries to a food processor and set it to shred or chop for 10-15 seconds. Remove the cranberries and use a paper towel to clean up any excess juice
Combine all of the ingredients in a large mixing bowl and mix well to combine.
Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-22 poppers) and place them on the baking sheet.
Bake in in the preheated oven for 25-28 minutes, flipping half way through. The internal temperature should read 165 F. Crisp further under the broiler if desired for 1-2 minutes if desired.
Remove from the oven and allow to cool slightly before serving with cranberry sauce or by themselves.

Notes

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All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Prep Time: 10
Cook Time: 30
Category: Main Dishes
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 440
Fat: 16.4g
Carbohydrates: 52.7g
Fiber: 6.8g
Protein: 24.4g