These are a great appetizer or a fun
dinner entrée too. These are also gluten-free, dairy-free and egg-free for
those with food sensitivities and is also a Paleo dish. These can also be made
with ground turkey for a very Thanksgiving-ish appetizer, especially if you mix
some cranberry sauce into the dipping sauce!
Barb Woods an ADAPT-Functional
Health Coach through the Kresser Institute, a National Board for Health and
Wellness Coaching accredited program. Barb has joined Five Points, Washington as
their Health Coach and also offers personal health coaching and group
health coaching from her home through a virtual platform.
Barb facilitates a 12-week small
group program titled Group Health Coaching for Renewed Vitality and Weight
Loss. The next group begins soon! Contact Barb for more details atbarbwoods.healthcoach@gmail.com or see her Facebook
page @BarbWoodsHealthCoach
Sweet Potato Chicken Poppers with Honey Mustard Dipping Sauce
1 pound
ground chicken or turkey (doesn’t matter whether it is all white meat or not.
Buy the best quality you can find, such as no antibiotics and organically fed
if possible)
2 cups raw
sweet potato, organic is recommended, peeled and finely chopped (chop in food
processor or grate it)
4
Tablespoons avocado oil or light olive oil, divided (2 Tbsp in mixture and 2
Tbsp on lined baking sheet)
2
Tablespoons cassava flour (if you don’t have this, regular flour can be used if
gluten is not a problem for you)
1 clove
garlic, finely minced
½ red
pepper, small dice
1 green
onion, finely chopped – optional
1 teaspoon
salt & 1 teaspoon
ground black pepper
Dipping Sauce:
3
Tablespoons stone ground mustard
1 Tablespoon
honey
Directions
Preheat oven to 400 degrees F.
Line a rimmed baking sheet with parchment paper and drizzle 2 Tablespoons of
oil over it.
Combine all ingredients in medium bowl and thoroughly mix. Putting on gloves and mix by hand makes this easy.
Take a heaping tablespoon of the mixture and shape into a slightly flattened popper about 1 ½ inch in diameter. Place each onto the prepared baking sheet, spacing apart.
Bake for about 20 minutes, flipping halfway through until they are lightly browned on both sides.
Meanwhile mix mustard and honey together in a small serving bowl.
Serve with sauce on the side.
Recipe Note
Make Ahead: This will keep well for 2 or 3 days in the refrigerator. Warm in microwave or 350 degree oven until warm before serving. Or prepare them up to 24 hours ahead, refrigerate and bake about 20 minutes before serving.
