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.
