Tonight, I made another Hannah Freese, RD recipe and it was so good that I'm immediately posting it. I think it might be more of an appetizer-type recipe but we ate them for dinner with a salad. There was no dipping sauce recipe with these chicken nuggets but you could use soy sauce or a chili sauce like we used, as shown below.
The sweet potatoes in this recipe gives them a sweetness that makes them go down very easy because they are so good. I ended up using white-fleshed sweet potatoes but if you used orange-flesh sweet potatoes then they would be orange colored. I would like that color, especially for Halloween so I'm putting a Halloween label on this recipe. What a perfect Halloween party appetizer these would be. I could go into the whole discussion about the difference between sweet potatoes and yams but there are so many different kind of each. Their names are used interchangeably and there are white- and orange-flesh types of both. There are also purple sweet potatoes so you could have a lot of fun with this recipe. Whichever kind you choose, all sweet potatoes are nutrition powerhouses. They are full of fiber, antioxidants (cancer-fighting properties) vitamin A (good for your eyes) and vitamin C. Hannah Freese, RD uses a lot of sweet potatoes in her recipe because...well, she's a dietitian and she knows nutrition when she sees it. I am definitely eating a lot more sweet potatoes since I started following her eating plan and if you click on the sweet potato label over on the right, you will be able to see them all. She also adds a lot of pumpkin in her recipes which is similar to sweet potatoes. In fact, I just made her
pumpkin bean chili yesterday, my favorite chili recipe. Between her recipes containing sweet potatoes or pumpkin, I am probably getting a lot of vitamin A, vitamin C, antioxidants and fiber in my diet! And that is a good thing. If you want to boost your nutrition with super yummy foods, check out all the recipes with sweet potatoes on this blog. Start with this one and there will be no looking back.6 servings of 4 nuggets each (2 dozen)
1 pound ground chicken
1 medium size sweet potato, peeled and grated
4 stalks of green onion, chopped
2 Tbsp. almond flour (it's lower carb than regular flour but you can use regular flour, too)
1/2 tsp. ground ginger
4 cloves garlic, minced
2 Tbsp. soy sauce
1/2 tsp sea salt
1. Preheat the oven to 400 degree F. and line two baking sheets with parchment paper.
2. In a large bowl, combine the chicken, sweet potato, onion, almond flour, ginger, garlic, soy sauce, and salt. Mix to combine.
3. Use your hands to form the mixture into balls, slightly larger than a golf ball, and then flatten them slightly into nugget shapes. Transfer to the baking sheet.
4. Bake for 25 minutes, flipping halfway through. Broil for one to two minutes at the end if you want to brown them more.
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