I developed Sweet Potato Chicken Poppers as a Paleo Snacks idea that relies on one unexpected pantry ingredient to keep them AIP and Whole 30 friendly.
I never thought a simple appetizer could feel like a little discovery but these Sweet Potato Chicken Poppers did exactly that. I mix ground chicken with grated sweet potato and watch how they transform into something crisp outside yet unexpectedly tender inside.
I write for Food Blogs and on days like this I get the kind of surprise that makes me want to tell everyone. They fit right into my Paleo Snacks rotation yet they still manage to catch me off guard.
If you like food that sneaks up on you, this one will do it, you might even make them twice in a week.
Ingredients
- Ground chicken: Lean protein quick to cook, keeps poppers moist, mild flavor great for kids
- Sweet potato: Adds natural sweetness and fiber, adds moisture, vitamin A boost balances savory
- Arrowroot starch: Light binder, gluten free, helps crisp outer texture without heaviness
- Fresh ginger: Bright, zesty heat, aids digestion, keeps flavor lively not overpowering
- Parsley: Fresh herb adds color and subtle green freshness, small nutrient boost
- Turmeric optional: Earthy color and gentle anti inflammatory notes, use sparingly for warmth
- Avocado oil: Healthy fats for browning, high smoke point, keeps poppers tender
- Coconut aminos: Savory umami with mild sweetness, soy free, deepens overall flavor
- Lemon zest optional: Tiny citrus spark brightens flavors, makes them taste lighter and fresher
Ingredient Quantities
- 1 pound ground chicken (about 450 g)
- 1 medium sweet potato peeled and grated about 1 1/2 cups
- 2 tablespoons arrowroot starch
- 1 teaspoon grated fresh ginger
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon sea salt
- 1/4 teaspoon ground turmeric optional
- 2 tablespoons avocado oil
- 2 tablespoons coconut aminos
- zest of 1/2 lemon optional
How to Make this
1. Preheat oven to 375°F and line a baking sheet with parchment paper or lightly grease it.
2. Peel and grate the sweet potato until you have about 1 1/2 cups, then put the shreds in a clean kitchen towel and squeeze out as much liquid as you can, the drier the better.
3. In a large bowl combine 1 pound ground chicken, the squeezed grated sweet potato, 2 tablespoons arrowroot starch, 1 teaspoon grated fresh ginger, 2 tablespoons finely chopped parsley, 1 teaspoon sea salt, and 1/4 teaspoon ground turmeric if using; add zest of 1/2 lemon if you want a bright note. Mix with your hands or a spoon until evenly combined but don’t overwork it.
4. Portion the mixture into bite sized poppers, about 1 to 1 1/2 tablespoons each, and gently roll them into balls; don’t pack them too tight or they’ll be dense.
5. Heat 2 tablespoons avocado oil in a large ovenproof skillet over medium heat until shimmering.
6. Add the poppers in a single layer, giving them space, and brown on one side for 2 to 3 minutes, then gently turn to brown other sides so they get a nice crust, work in batches if needed.
7. Once browned, spoon 2 tablespoons coconut aminos over the poppers in the pan so they get a little glaze, then transfer the skillet or move the poppers to the prepared baking sheet.
8. Bake in the preheated oven for 8 to 12 minutes until the internal temperature reaches 165°F and they’re cooked through, timing depends on size.
9. Let them rest a couple minutes, then serve warm. If you want extra crisp, broil for 1 to 2 minutes at the end but watch them closely so they don’t burn.
Equipment Needed
1. Large ovenproof skillet (10 to 12 inch) — for browning then finishing in the oven
2. Baking sheet plus parchment paper (or a little oil to grease)
3. Box grater (or coarse side of a grater) and a vegetable peeler for the sweet potato
4. Clean kitchen towel or cheesecloth to squeeze out the grated sweet potato
5. Large mixing bowl and a sturdy spoon (or use your hands to mix)
6. Measuring spoons and a tablespoon (for arrowroot, oil, salt, etc)
7. Instant read thermometer to check they hit 165°F
8. Tongs or a slotted spatula for turning and moving the poppers
9. Small knife and cutting board for parsley and lemon zest
10. Tablespoon or small scoop to portion uniform poppers
FAQ
Sweet Potato Chicken Poppers Recipe Substitutions and Variations
- Ground chicken: swap with ground turkey (same 1 lb) for a similar lean result, or ground pork if you want juicier, more flavorful poppers — expect a bit more fat with pork.
- Grated sweet potato: use grated carrot (about 1 1/2 cups) for similar texture, or 1 cup canned pumpkin puree for a softer, moister bite; if using pumpkin, add an extra 1/2 to 1 tbsp arrowroot to help bind.
- Arrowroot starch: replace 1:1 with cornstarch, tapioca starch, or potato starch — they all thicken similarly in this mix.
- Coconut aminos: sub with tamari or low sodium soy sauce 1:1, or Liquid Aminos; if you choose regular soy sauce reduce the sea salt in the recipe by about 1/4 tsp.
Pro Tips
– Chill the mixture for 15 to 30 minutes before shaping, it firms up and makes rolling way easier and less messy, plus the poppers hold together better when you brown them.
– Use a small cookie scoop or tablespoon to get even sized pieces, and oil your hands lightly so the mix wont stick, but dont overpack them or theyll turn dense.
– If your sweet potato still feels wet add an extra tablespoon of arrowroot or a sprinkle more salt and squeeze again, that little extra starch saves you from soggy poppers.
– Make ahead: place shaped poppers on a tray, freeze until solid, then bag them for later, you can bake straight from frozen and add a few extra minutes so they cook through.
Sweet Potato Chicken Poppers Recipe
I developed Sweet Potato Chicken Poppers as a Paleo Snacks idea that relies on one unexpected pantry ingredient to keep them AIP and Whole 30 friendly.
4
servings
312
kcal
Equipment: 1. Large ovenproof skillet (10 to 12 inch) — for browning then finishing in the oven
2. Baking sheet plus parchment paper (or a little oil to grease)
3. Box grater (or coarse side of a grater) and a vegetable peeler for the sweet potato
4. Clean kitchen towel or cheesecloth to squeeze out the grated sweet potato
5. Large mixing bowl and a sturdy spoon (or use your hands to mix)
6. Measuring spoons and a tablespoon (for arrowroot, oil, salt, etc)
7. Instant read thermometer to check they hit 165°F
8. Tongs or a slotted spatula for turning and moving the poppers
9. Small knife and cutting board for parsley and lemon zest
10. Tablespoon or small scoop to portion uniform poppers
Ingredients
1 pound ground chicken (about 450 g)
1 medium sweet potato peeled and grated about 1 1/2 cups
2 tablespoons arrowroot starch
1 teaspoon grated fresh ginger
2 tablespoons finely chopped fresh parsley
1 teaspoon sea salt
1/4 teaspoon ground turmeric optional
2 tablespoons avocado oil
2 tablespoons coconut aminos
zest of 1/2 lemon optional
Directions
- Preheat oven to 375°F and line a baking sheet with parchment paper or lightly grease it.
- Peel and grate the sweet potato until you have about 1 1/2 cups, then put the shreds in a clean kitchen towel and squeeze out as much liquid as you can, the drier the better.
- In a large bowl combine 1 pound ground chicken, the squeezed grated sweet potato, 2 tablespoons arrowroot starch, 1 teaspoon grated fresh ginger, 2 tablespoons finely chopped parsley, 1 teaspoon sea salt, and 1/4 teaspoon ground turmeric if using; add zest of 1/2 lemon if you want a bright note. Mix with your hands or a spoon until evenly combined but don't overwork it.
- Portion the mixture into bite sized poppers, about 1 to 1 1/2 tablespoons each, and gently roll them into balls; don't pack them too tight or they'll be dense.
- Heat 2 tablespoons avocado oil in a large ovenproof skillet over medium heat until shimmering.
- Add the poppers in a single layer, giving them space, and brown on one side for 2 to 3 minutes, then gently turn to brown other sides so they get a nice crust, work in batches if needed.
- Once browned, spoon 2 tablespoons coconut aminos over the poppers in the pan so they get a little glaze, then transfer the skillet or move the poppers to the prepared baking sheet.
- Bake in the preheated oven for 8 to 12 minutes until the internal temperature reaches 165°F and they're cooked through, timing depends on size.
- Let them rest a couple minutes, then serve warm. If you want extra crisp, broil for 1 to 2 minutes at the end but watch them closely so they don't burn.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 185g
- Total number of serves: 4
- Calories: 312kcal
- Fat: 17.1g
- Saturated Fat: 4g
- Trans Fat: 0g
- Polyunsaturated: 1.5g
- Monounsaturated: 11.1g
- Cholesterol: 90mg
- Sodium: 775mg
- Potassium: 600mg
- Carbohydrates: 13.8g
- Fiber: 1.5g
- Sugar: 2.3g
- Protein: 25.9g
- Vitamin A: 4800IU
- Vitamin C: 12.5mg
- Calcium: 22.5mg
- Iron: 1.3mg
