Sweet Potato Chicken Poppers
These sweet potato chicken poppers are the original sweet potato chicken nuggets the internet fell in love with! They’re gluten, dairy, and egg-free and are so simple to make!
Are you a chicken nugget fan? Or maybe you have one in the family? I feel you! Chicken nuggets are life, and I was obsessed for the first half of my life, if not more.
Chicken nuggets are one of those foods that seem like you’d never be able to make a healthier version of… think again! This recipe first premiered on my website in 2017 and was my very first viral recipe. It took Pinterest by storm, and really put my blog (which now reaches millions) on the map. Since then, I’ve made other versions, like my breakfast sausage chicken poppers, but this is the legit OG!
These sweet potato chicken poppers are the real food version of chicken nuggets made with veggies instead of breading. They’re gluten-free, dairy-free, egg-free, and so easy to make!
Why you’ll love sweet potato chicken poppers
- Veggie goodness! This recipe uses veggies instead of breading for an extra nutritious boost.
- Quick and easy. These chicken poppers come together so quickly and easily. The longest part of the hands-on process is rolling them into nuggets; even then, that’s relatively quick. Think of it almost like a sheet pan meal, like this gluten-free sheet pan sesame chicken or gluten-free sheet pan shrimp fried rice. You get everything you need on one sheet pan!
- Allergen friendly. They’re paleo, Whole 30 friendly, and even AIP Diet friendly.
- Total crowd pleaser. This recipe is loved by kids and adults alike!
Recipe Ingredients
- Ground Chicken. If you can find the ground chicken in the store, you can easily use a food processor to grind chicken breast or thigh into ground chicken.
- Sweet Potato. You’ll grate the sweet potato for this recipe. You can either use a grater or a food processor.
- Coconut flour. The coconut flour helps to bind this recipe.
- Garlic powder, onion powder, and green onion.
Modifications & Substitutions
- Seasonings. These seasonings are mild and more kid-friendly, but you can easily switch up the seasonings with herbs or something spicier if you prefer!
- Ground turkey. This can easily be swapped in for ground chicken.
- Carrots. Carrots work just as well in this recipe. The only thing I’ve found is that carrots have a higher moisture content, so you’ll want to pat the carrots dry after shredding. I also have a recipe for bacon ranch chicken poppers that use carrots.
- Almond or cassava flour. Either one of these will work in place of the coconut flour.
- Avocado or olive oil. Either one will work in place of coconut oil.
How to make Sweet Potato Chicken Poppers
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Add the ground turkey, coconut flour, coconut oil, and spices to a bowl.
Step two. Combine the mixture.
Step three. Roll the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-25 poppers) and place them on the baking sheet .
Step four. Place in the oven 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
Tips & Tricks
- Use a food processor to shred the sweet potato. Simply use the shredder attachment, and it’ll be done within seconds! If you wind up subbing carrots or just happen to have a sweet potato with higher water content, make sure you pat it dry if it looks at all wet.
- Use a cookie scoop to scoop the poppers. This not only makes the process go faster but it makes for uniform sizes.
- Put on a set of gloves. I almost always use gloves with recipes like this to keep my hands clean.
- Make sure you press the poppers down. You want poppers/nuggets, not meatballs!
Storage and Reheating Instructions
- Store them in the fridge. Store these in the fridge in glass for 3-4 days. You can then reheat for a few minutes in the air fryer or oven.
- Freeze them. These chicken poppers can be frozen for 1-2 months! Defrost them in the fridge and reheat for a few minutes in the air fryer or oven. I highly recommend using a vacuum sealer to reduce any freezer burn.
Recipe FAQS
I love serving these with a dip like ranch, ketchup, or guacamole! As far as sides go, I usually eat them with broccoli, though a side salad or other roasted green veggie would be great as well.
Most butcher counters will have ground chicken. You can also sub ground turkey, or make your own ground chicken by setting chicken breast in the freezer for about 10-15 min and then blending it in a food processor.
Other Related Gluten-Free Chicken Nugget Recipes
If you tried these Sweet Potato Chicken Poppers or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Sweet Potato Chicken Poppers
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Ingredients
- 1 lb ground chicken
- 2 cups sweet potato, finely shredded
- 2 tbsp coconut oil, softened
- 2 tbsp coconut flour
- 2 sprigs green onion, finely chopped
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp sea salt
- ½ tsp black pepper, omit for AIP
- Optional: 1 tsp paprika, omit for AIP
Instructions
- 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 gently mix with your hands or with a silicone spatula to combine.
- Use a cookie scoop or your hand to scoop the mixture into small, round, poppers and evenly space them on the baking sheet. Slightly flatten them with your hand. They should be about one inch in diameter. You should have 20-25 poppers.
- Bake in the preheated oven for 28-30 minutes, flipping halfway through, until baked through to 165 F. If you want more of a crisp, place them under the broiler for 1-2 minutes. Remove from the oven.
- Allow to cool and serve with your favorite sauce! These are made for dipping, so pair them with guacamole, ketchup, mustard, etc!
I’m on a specific diet where I can’t have chicken! I saw someone substituted ground turkey – I was planning to do ground beef or shredded pork (like bbq) if I do ground beef, does it need to be cooked first?
It does not 🙂
Do you ever make ahead to reheat?
Yup! They reheat well 🙂
Hi! Question on freezing.. do you freeze the uncooked poppers after rolling and forming into circles or do you roll, shape and then cook in the oven and then Freeze? Do you cook the full time or half?
You would freeze them after forming them, defrost, and cook full time 🙂
Hi! May seem like a weird question but, I don’t have any sweet potato on hand. Could i just plop in some canned sweet potato I have left over or would that ruin the whole consistency?
Hi Hannah, that would change the texture a lot and I can’t really guarantee how it would turn out.
I may have overlooked it, but do you cut the chicken up in cubes and then just mix it all together and put it on the cookie sheet?
You actually use ground chicken (or turkey) and mix it with the other ingredients. You can also use a food processor to grind it.
Would a white “hannah” sweet potato work for this recipe? Thanks!
They do work, yes 🙂
Is the recipe intended for the red or the white variety?
Either work 🙂
Hi. I made these tonight. I’m wondering if I could use a different oil/flour as the coconut was a bit overpowering. I think the oil is what I tasted. Would Extra light tasting Olive oil be ok? Or bacon grease? I made a dip by mixing a couple of tablespoons of homemade mayo with Franks hot sauce. It was really good.
I was also wondering about the flour. I am (fairly) new to all this and am trying to get used to shopping AIP/Paleo. I have other recipes that call for almond flour (which I can buy at Walmart). Would almond flour be an acceptable substitute?
Hey Ashley, you should be able to sub almond flour okay 🙂 I haven’t tried it, but others have told me it works.
Hey, Barbara! A solid fat like bacon would probably work best here 🙂 Thanks so much!
Do you think these would freeze well for easy meals later?
They do freeze well 🙂
I have to look into this – more “healthy snacking” would do my wife and I a world of good. Though instead of the green onion, I would consider subbing in some roughly chopped jalapeno for extra heat and texture.
I’m going to try these with diced jalapeño and cilantro.
I made this last night and it was really good. I actually doubled the recipe and ran out of room on my baking sheets so I just put some of the mixture uncooked into the fridge. Today I decided to scramble it up in a pan and add two over easy eggs on top. It was delicious that way as well a fun and fast breakfast!
Wonderful recipe. Thank you for sharing. My 30-year-old daughter with Down Syndrome has Celiac Disease, so we both eat gluten-free. I also avoid “white foods” for the sake of my severe rheumatoid arthritis, and have found that helpful. This recipe goes into our go-to menu. Thanks so much.
FWIW, family members who have previously professed a hatred of sweet potatoes and/or yams here love this recipe. I just don’t mention the ingredients…. 🙂 The only reason you ever need to mention an ingredient is if a guest has allergies. That is especially important if you use flour from tree nuts.
I highly recommend this recipe, and will use it again. And again… 🙂
This is the first time I’ve ever cooked with ground chicken, and I was a bit freaked out by the hard white bits of cartilage/bone in it. Is this normal? We make turkey burgers all the time, and I’ve never encountered this!! The poppers are in the oven (with all the hard bits picked out!) Hope they’re good!
When I can’t find good quality ground chicken, I often will take an organically raised, boneless skinless breast and/or thigh–good with both mixed–and run them through my food processor to create my own ground chicken. It’s very simple except for cleaning the food processor, which must be thorough. However, I think it’s worth it. My daughter loves what she calls “chicken burgers,” so this is a frequent event in my kitchen. Ground turkey tastes “gamey” to us, though it’s easier to find in most markets. Ground chicken is much tastier.
Can you freeze these? Would love to make a double batch for my kids.
I am allergic to coconut but may try these with clarified butter and tapioca starch
Let me know if it works well! 🙂
Did you ever try it with ghee??
So I’m not a sweet potato fan, they make me gag! Do you taste the sweet potato very strongly in this recipe?
It’s fairly present, yes. I’m coming out with a new recipe SOON just like this without sweet potato 😉
Might be good with carrots? 😮 😀 !
Hi! Do you melt the coconut oil first or use it when it’s solid? Thanks! Looking forward to making this for my 18-month old!
You can do either, but I have it softened.. not hard but not totally melted 🙂 Enjoy!!