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Cranberry Sweet Potato Turkey Poppers (Paleo, AIP, Whole 30)

  • Total Time: 40 minutes
  • Yield: 4 servings 1x


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


  • 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


  1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
  2. 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
  3. Combine all of the ingredients in a large mixing bowl and mix well to combine.
  4. 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.
  5. 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.
  6. Remove from the oven and allow to cool slightly before serving with cranberry sauce or by themselves.


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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


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