These Cranberry Sweet Potato Turkey Popper are the ultimate holiday appetizer! They're paleo, whole30, gluten-free, and AIP compliant.
Ingredients
1 cup
Cranberries
(fresh)
454 gm
Ground turkey, extra lean
2 cup
Sweet potato
(shredded or riced using a grater or food processor)
2 tbsp
Coconut flour
2 tbsp
Coconut oil
2 tsp
Rosemary, dried
2 tsp
Sage, ground
2 tsp
Parsley, dried
1 tsp
Sea Salt
Instructions
Preheat the oven to 400F and line a baking sheet with parchment paper.
Add fresh cranberries to a food processor and chop for 10-15 seconds. Remove the cranberries and use a paper towel to clean up any excess juice.
Add the ground turkey, grated sweet potato, chopped fresh cranberries, coconut flour, coconut oil, rosemary, sage, parsley, and salt to a large mixing bowland stir to combine the ingredients.
Roll the mixture into small, slightly flattened 1" rounds and place them on the baking sheet. Makes about 20-22 poppers.
Bake for 25-28 minutes, flipping half way through. The internal temperature should read 165F. Crisp, further under the broiler for 1-2 minutes if desired.
Remove from the oven and allow to cool slightly before serving.
