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 not on AIP (anymore!) but I make these and keep them in the freezer for quick meals. My toddler LOVES them!!! Such a crowd pleaser too! I have added some zucchini too
Thank you so much, Melissa!!
can you replace coconut oil with avocado oil for this recipe? it’s very good, but I’m thinking it could be even more delicious w this…thanks!
Sure!
We are gradually making our way thru all of Michelle’s chicken popper recipes, but this one was our original and definitely our go to! We love dipping them in guacamole!
I regularly make many of these popper recipes. I make them for my daughter and son-in-law. We eat them as poppers and also put them in soup. I make a couple of batches and freeze them. Really good!
Thank you so so much, Deborah!!
The best!!!!! I love these, everyone does. My one addition to this recipe lately: I sprinkle Primal Palate NEW BAE SEASONING on top before sticking them in the oven . They’re addictive!
YUM
We just made them with ground turkey (BC I had it) and they were excellent
Omg!!!! Super delish. I made these thinking they’d be “ok” but a nice treat for my special needs son who has recently switched to gluten-free. But WOW, they were extra delish and I really wish I had doubled the recipe. They will go on my regular rotation. Thank you. I recently discovered you on IG and this site, and I’m loving it and you <3 thanks!!
SO glad you liked them, Melanie!!! Thank you so much for the kind words 🙂
These look amazing! I can’t wait to try them. I love recipes that mix in veggies.
Thank you so much Lisa!
I love these! I wanted to try to incorporate even more vegetables into the patties and I can report that I have successfully subbed everything from some to all of the grated sweet potato for other raw riced vegetables (cauliflower and broccoli), and even added in some cooked and finely chopped kale (squeezed to get rid of excess liquid). They even held together and tasted great with more than the 2 cups of sweet potato / other vegetables. I think I did at least 3 cups of veggies for the last batch.
My daughter, who often just chooses one favourite food at any given meal, chose this, and I sat back with a huge Cheshire grin knowing she was eating meat, sweet potatoes AND vegetables all in one go! B)
Just thought I’d report back in case anyone else is interested in upping the vegetable content 🙂
Love it!! Thanks for sharing Rachael 🙂
Just wanted to pop in to say that one of my 10 year-olds made these for dinner tonight and forgot to add the coconut flour.
They turned out wonderful even without it and held together far better than any AIP meatballs we’ve ever made.
We’ve already planned for these to be picnic or traveling food when we need it, since AIP food on the road is hard to find.
I made a double batch of these to bring to 2 different parties this weekend and they were the first thing to be demolished at both! Everyone was asking for the recipe! They are so delicious and a perfect way to get in protein, carbs, and fat (with the guac) in one easy party food 🙂
Yay! So happy you liked them! Thank you!!
Delicious! Both toddlers and my husband enjoyed these, huge family win! I’ll definitely be making next time, and doubling recipe so we have more left over! They reheated very well.
Yay! Thank you so much!! So glad you liked it!
Had to leave out the onions and garlic (as well as non-AIP ingredients), used ground turkey instead, and omigosh!! It tastes like McDonald’s chicken nuggets!
Definitely going in my favorites, because of satisfying that craving and because it helps me to get in another veggie.
Now, to find a good sweet and sour sauce…
So glad you liked it Dorothy! Thanks for trying it!
These are so good! I just made them today and I wish I would have made a double batch. I am loving all your chicken nugget recipes, I can’t wait to make more!
Thank you so much!!
Great recipe! Anyone know the macros?