Cinnamon Sugar Puffs by Nourishing the Glow

Cinnamon Sugar Puffs

Recipe by Tory at Nourishing the Glow

Serves: 2 


  • 1 bag Jackson’s Honest Sweet Potato Puffs
  • 2 ½ tablespoons raw honey, warmed for 30 seconds in the microwave
  • 1 tsp cinnamon 
  • 1 tsp vanilla extract 
  • 2-3 tablespoons coconut  sugar (adjust for desired sweetness) 
  • Almond milk or nut milk of choice


  1. Add all of the sweet potato puffs to a large ziplock bag or large mixing bowl. 
  2. In a separate, small bowl add the warm honey, cinnamon, and vanilla. Whisk until well combined. Pour the honey mixture over the puffs and shake the ziplock bag/toss the puffs until evenly coated in the mixture. 
  3. Line a baking sheet with parchment paper. Transfer the coated puffs to the prepared sheet in an even layer. 
  4. Sprinkle desired amount of coconut sugar over the puffs. Let the honey cool for about 10 minutes. 
  5. Add the puffs to a bowl and pour your favorite nut milk over your cereal. Enjoy! 

*Store in airtight container at room temperature for up to 7 days. 

Delicious, safe chips for our multiple food allergy family, including our seed allergic son, who had gone without chips for five years before we found this wonderful snack product! Light and airy, crunchy and satisfying!