Buffalo Chicken Sweet Potato Cakes
These Buffalo Chicken Sweet Potato Cakes have taken some experimenting, but they are worth the wait. They are everything you’ve ever wanted in a buffalo chicken dip, with some healthier ingredients. This recipe does contain cream cheese, but you could substitute and make this appetizer paleo. This recipe is considered keto as is.
Ingredients
- Shredded Chicken
- 2 small-medium sweet potatoes baked
- Almond Flour
- Franks Red Hot or Buffalo Sauce of your choice
- Half a block of Cream Cheese
- Panko Bread Crums
- Olive Oil
Equipment
- Large Bowl
- Wooden Spoon
- Frying Pan
- Measuring Cups
Buffalo Chicken Sweet Potato Cakes
Kid friendly with hidden vegetables.
Ingredients
- 2 small/medium sweet potatoes
- 1.5 cup shredded chicken
- 1 cup almond flour
- 1/2 cup Frank's Red Hot
- 1/2 block cream cheese
Instructions
- Bake sweet potatoes wrapped in foil at 400 degrees for about 30 minutes. Rotisserie Chicken can be purchased and shredded, or you can make it yourself. I tend to roast a whole chicken for a meal and use the leftovers for this recipe. Mix mashed sweet potatoes, chicken, cream cheese, Frank's and almond flour in a bowl and scoop out even amounts and roll into a ball. I use an ice cream scoop to make sure the scoops are even. Once rolled into a bowl, roll each in panko, making sure to coat. Heat olive oil in a pan, enough to cover the bottom of the pan. Once hot, place balls in the pan and flatten with a spatula. Let fry a 2-3 minutes on each side, making sure they are crispy and golden. Let cool on a paper towel to soak up any excess oil. Serve with ranch dressing.
