Breakfast Sausage Sweet Potato Chicken Poppers

Who doesn’t love breakfast sausage? It’s the perfect way to round out any breakfast and actually make it satiating! When I stopped eating carb bombs like big bowls of sugary cereal, bagel smothered in cream cheese, and syrup covered waffles, I turned to eggs and breakfast sausage. I love a crispy, delicious breakfast sausage! However, by the time I got to wanting to enjoy breakfast sausage, it was too little too late. Most conventional sausages are made with nightshade spices, unwanted fillers, or just aren’t the best quality. That’s why I created these Breakfast Sausage Sweet Potato Chicken Poppers have all of flavor and none of the unwanted junk!

Not only are these breakfast sausage patties filled with good ingredients, but they’re egg free and perfect for making ahead. Can I get an amen? Egg free breakfasts aren’t easy, and make ahead breakfasts that are junk free are even harder! Typically, most make ahead breakfasts are super grain heavy, or just aren’t that satiating. I’m sick of make ahead bags of smoothies in my freezer! Give my something with some substance that I don’t have to prep every single morning.

Healthful comfort food is like the brass ring of home cooking. The ultimate goal is a recipe that’s healthy enough to eat every night if you wanted to, but that’s also delicious and comforting enough to feel indulgent if you were to eat a whole plate of it while watching sad movies on the sofa after a bad day. If you’re looking for something that fits that bill, you should take a look at these sweet potato chicken poppers, which are basically chicken nuggets full of sweet potatoes, and they’re even Whole30- and Paleo-approved.

The “nugget” is an under-appreciated food shape. They have nostalgia value, and even picky kids will usually at least try a bite of anything that appears before them in a nugget shape. But nuggets are crispy, tiny-sized finger foods that are ideal for lunches or serving at parties. You could skewer them on toothpicks, but it’s just as fine to eat them with your fingers.

Ground Chicken (or Turkey)
Using a good quality ground chicken like pastured chicken is typically how I make these poppers, but turkey works just as well too! Use what you have on hand or whichever flavor you prefer.

Shredded Sweet Potato
Shredded sweet potato is the main base of these poppers as they’re based off of my popular Sweet Potato Chicken Popper recipe. I use a grater to shred the sweet potato, however, you can also use a food processor or even buy riced sweet potato from the store! I like the shredded texture best, but both methods work. You can also sub carrots if you

The bacon helps add flavor and more of a breakfast feel to these sausage poppers! The bacon is optional, but I recommend it!

This recipe for sweet potato chicken poppers calls for ground chicken and uncooked sweet potato to be mixed with coconut oil, coconut flour, green onion, garlic powder, onion powder, and salt, then rolled into slightly smooshed, handmade “nugget” shapes and baked in the oven until they’re cooked through. They can also take a few minutes under the broiler to make them nice and crisp. They take about 30 minutes.

These poppers, like all the best nuggets, are also great for dipping. The author says she calls them “dippy chicken” and especially recommends dipping them in guacamole, but also says they’d be great in a Buffalo sauce or ranch dip, or whatever strikes your fancy as something that might be good to dip chicken in.


  • 1 pound ground chicken or turkey
  • 2 cups grated sweet potato
  • 2 tablespoons tapioca flour
  • 2 tablespoons dried onion flakes
  • 2 tablespoons olive oil
  • 1-2 teaspoons chipotle seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt


  1. Preheat oven to 400F. Line a baking tray with parchment paper.
  2. In a bowl combine ingredients fully, then use a small/medium ice-cream scoop to form poppers and place them on a baking tray lined with parchment paper.
  3. Bake on 400F for 15 minutes, then turn poppers and cook for another 5 minutes until golden browned and fully cooked.