• Preheat your oven to 400 °F (204 °C).
• Wash and peel your sweet potato. Cut into a large dice then place into a blender or a food processor to break down into small pieces. The food processor works the best here. You want the potato to be in “riced” form. Pour into a large bowl.
• Wash and cut your green onions into a small dice. Use both the whites and greens and add to the bowl with the potatoes.
• Crack the eggs into the bowl and beat to mix the eggs and whites together.
• Add in the onion powder, garlic powder, salt, oat flour, and ground chicken. Mix everything together until well combined.
• Line a few large sheet pans with parchment paper and spray lightly with oil.
• Divide your meat mixture into nuggets using a 1 oz cookie scoop. Start with a ball around 1-1 ½ inches in diameter and press into a disc with your fingers. It will help to wet your fingers first to prevent sticking.
• You want your nuggets to be about 2-3 inches in diameter and ¼-½ inch in thickness. They will shrink. I made 60. Depending on how big your cookie scoop is you may have a different yield.
• Bake for 8 minutes and then flip and bake an additional 4 minutes.

Storing

• Once your nuggets have finished in the oven, transfer them on to a wire rack to cool. Once they are done steaming, place them in the freezer, uncovered, so they have the chance to freeze as individual nuggets.
• Once frozen solid, transfer them to a Zwilling Fresh & Save Vacuum bag and remove the air to vacuum seal. Place into snack city in your freezer.
• To reheat, I place into the air fryer at 375 °F (191 °C) for about 4 minutes.