Cranberry Sweet Potato Turkey Poppers

These Cranberry Sweet Potato Turkey Popper are the ultimate holiday appetizer! They're paleo, whole30, gluten-free, and AIP (autoimmune protocol) compliant.

9 Ingredients

45 Minutes

143 Calories 8 Servings


Ingredients


454 gm Ground turkey, extra lean

2 cup Sweet potato (shredded or riced using a grater or food processor)

1 cup Cranberries (fresh)

2 tbsp Coconut flour

2 tbsp Coconut oil

2 tsp Rosemary, dried

2 tsp Sage, ground

2 tsp Parsley, dried

1 tspSea salt


Instructions


Step 1: Preheat the oven to 400 Degrees F and line a baking sheet with parchment paper.

Step 2: Add the fresh cranberries to a food processor and set it to shred or chop for 10-15 seconds. Remove the cranberries and use a paper towel to clean up any excess juice.

Step 3: Add the ground turkey, grated/riced sweet potato, chopped fresh cranberries, coconut flour, coconut oil, rosemary, sage, parsley, and salt to a large mixing bowl and stir to combine the ingredients.

Step 4: Roll the mixture into small, slightly flattened poppers (about one inch in diameter), and place them on the baking sheet. You’ll have about 20-22 poppers.

Step 5: Bake for 25-28 minutes, flipping half way through. The internal temperature should read 165 degrees F. Crisp, further under the broiler for 1-2 minutes if desired.

Step 6: Remove from the oven and allow to cool slightly before serving with cranberry sauce or by themselves.




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