REMIX! Crispy Turkey & Sweet Potato Balls

The Crispy turkey and sweet potato balls recipe is an improved, gluten-free version of my old chicken and sweet potato recipe.

A while back I made chicken and sweet potato patties and they were amazingly delicious. So, I wanted to remix the recipe and “faux” fry them. Only challenge – I did not want to pack in extra breaded carbohydrates and I also wanted to keep the recipe gluten-free. I did not like using gluten-free breadcrumbs because they have a slight taste of “cornbread.”

I settled on using Quest Protein Chips – only 5g carbs, packed with protein AND gluten-free. They provided the crunchiness that I was looking for and also added a bit of flavor as well. Perfect as snacks or as a main dish for your lunch or dinner.

Cook sweet potatoes in boiling water for about 10-15 minutes, until tender. Drain and mash sweet potato and add chopped green onions, chili seasoning, coconut flour, one egg and ground turkey. Mix all together with your hands or spatula and form patties.

Crash two bags of quest protein chips and pour them into a bowl. You can use panko or wheat breadcrumbs, but the macronutrients will change and it may not be gluten-free. Quest protein chips will boost the protein content. Formed patties coat in the chips and arrange on a baking rack. Spray with coconut oil and bake for 25 minutes at 375 F.

Baked sweet potato balls are great finger food for a game night or parties. It can also be a great lunch or dinner with a fresh salad or grilled veggies, which will keep you full and give you energy for the rest of the day.

Each ball is about 124 calories with 14 grams of protein, 15 grams of carbs and only 1 gram of fats.