Enjoy your own healthy nuggets at home with these gluten-free and paleo Turkey Sweet Potato Nuggets!
Before we get to this recipe I’ve gotta know – How many of you saw Beauty & the Beast already?
I am soooo excited to see it, but Little Sissy was gone all weekend and she’s my date so I had to restrain myself from going this past weekend. Her and I have a “sissy date” planned this week though – movie, popcorn, candy – the whole shebang! I’m pretty sure I’m more excited than her at this point. Which one of us is the 12 year old? 😉
Moving on though…
So these Turkey Sweet Potato Nuggets are Nugget approved.
I seriously can’t even tell you how long I’ve waited to
say type that. With Bestie and her nugget staying with me for a few days I made sure to take full advantage and used her precious little Nugget as a guinea pig for a few recipes. I mean if a baby likes your food then you’ve got it made, right? 😉
I’ve already shared one of the recipes that Nugget loved, my vegan Irish Colcannon Soup, but that recipe doesn’t even compare to this one. Not only did the little Nugget chow down on these Turkey Sweet Potato Nuggets, but so did Bestie and I! And when I say chow down I mean that we pretty much finished this entire batch in two days. It was a slaughter y’all. These poor nuggets never stood a chance against us three!
When I first made these Turkey Sweet Potato Nuggets I made them two ways – pan-fried and baked in the oven. I wanted to see how the two cooking methods changed the texture of the nuggets [or maybe I just wanted another excuse to use my skillet!] and while both were ridiculously amazing, the pan-fried version gave the nuggets an amazing little crunch and crisp that just couldn’t be ignored. The baked version is tasty too, but Bestie and I both prefered the ones that were crisped up in the skillet.
That being said, these nuggets can be made either way! Obviously baking them is more of a “set it and forget it” kind of method and allows for you to be free from the kitchen while they cook, but the skillet method doesn’t take much time at all! It really all kind of depends on what mood you’re in with these nuggets 🙂
And while these nuggets are incredibly tasty, I think that my favorite part about them is that they literally require just 4 main ingredients, not including spices of course. They are naturally gluten-free and free of any grains, dairy, or eggs, making them paleo as well!
But if I’m being totally honest, I actually didn’t start out with any of that in mind. My initial goal was to just create a tasty meatball recipe with a twist – the rest of it all was a bonus!
I haven’t tried these turkey sweet potato nuggets out on Ninja yet [because Bestie, Nugget and I chowed down on all of them before he could get a sample] but I am totally planning on making them for him soon. I’m not even worried about whether or not he’ll like them – I can’t see anyone not liking them! Which means y’all definitely need to grab this recipe and make it for your family, STAT 😉
I’m actually planning on tripling the size of each popper and turning these nuggets into burgers come summer time. I can already imagine how amazing they would be on the grill with a skewer or two of grilled summer vegetables. Oh my gosh – I need grill weather nowwwwww!
- 1 pound ground turkey
- 2 cups sweet potato, grated
- 2 tablespoons olive oil
- 2 tablespoons tapioca/arrowroot flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon rosemary
- ½ teaspoon sea salt
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or add a small amount of oil to a cast iron skillet.
- In a large bowl, mix together all ingredients. Roll into 20 one-inch balls and slightly flatten. Place them on the baking sheet or skillet.
- Bake poppers for 25 minutes, flipping half way through.
- After time is up, turn the oven to broil and cook for 2 minutes to crisp up.
- Remove from oven and serve with dipping sauce of choice.
Turn these poppers into burgers by tripling the size and cooking them on the grill!
Has a simple recipe ever surprised you by how tasty it is?