Thanksgiving Appetizers and Treats
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!
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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
3 Tablespoons stone ground mustard
1 Tablespoon honey
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.
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.
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