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Chicken and Sweet Potato Balls
Original recipe: 12 servings · Prep: 15 min · Cook: 20 min · Total: 35 min
By PowerProteinPlates Editorial TeamPublished May 12, 2026 | Updated Oct 22, 2026
American-Inspired
35 mins
snack-ideasmeal-prep-friendlyeasy-recipes
Combine cooked shredded chicken and mashed roasted sweet potato with almond flour, flaxseed, egg and spices. Shape into 12 balls and bake as directed. The chicken and sweet potato must be cooked before you start.
Prep
15 min
Cook
20 min
Total
35 min
Servings
12
Difficulty
easy
Cuisine
American-Inspired
Ingredients
Servings
12
- 1 cup cooked shredded chicken breast (skinless, boneless)
- 1 cup roasted sweet potato, mashed
- 1/4 cup almond flour
- 2 tablespoons ground flaxseed
- 1 tablespoon coconut oil, melted
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 1 tablespoon finely chopped fresh parsley (optional)
Instructions
-
Preheat oven to 350°F (175°C).
-
In a large bowl, combine shredded chicken and mashed roasted sweet potato evenly.
-
Add almond flour, ground flaxseed, smoked paprika, garlic powder, onion powder, sea salt, and black pepper; mix well to blend all dry ingredients with chicken and sweet potato.
-
Stir in melted coconut oil and beaten egg until a slightly sticky dough forms. If too wet, add almond flour one teaspoon at a time.
-
Optionally fold in chopped fresh parsley for freshness and color.
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Shape mixture into 12 uniform balls, about 1.5 inches in diameter, using hands or scoop.
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Place power balls on parchment-lined baking sheet, spacing about 1 inch apart.
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Bake 18-20 minutes until firm and lightly golden at the edges. Check the center reaches 165 degrees F (74 degrees C).
-
Refrigerate the chicken and sweet potato balls promptly in a covered container for up to 4 days. Reheat only the portion needed until hot throughout.
-
Serve as a snack or as part of a meal.
Frequently Asked Questions
- Are the chicken and sweet potato raw?
- No. Start with cooked shredded chicken and roasted, mashed sweet potato. Their cooking time is additional preparation.
- How many balls should I shape?
- Divide the mixture into 12 evenly sized balls, about 1.5 inches across, and space them apart on the lined baking sheet.
Storage
Refrigerate the chicken and sweet potato balls promptly in a covered container for up to 4 days. Reheat only the portion needed until hot throughout.
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