Sweet Potato Jalapeño Poppers
The Perfect Sweet & Spicy Combo Get your next party started with YUMMY jalapeño poppers with a vegan twist. These crowd-pleasing stuffed jalapeños make a great finger-food appetizer, as the stems act as built-in handles. Note: Since much of a jalapeño’s heat is in the seeds and membranes, be sure to scrape them out before filling with the sweet potato mixture if you don’t want them to be super spicy.
SERVINGS 7
Ingredients
- 1 pound sweet potatoes peeled and cut into large pieces
- ¼ cup unsweetened plant milk such as almond, soy, cashew, or rice
- ¼ cup nutritional yeast
- 2 tablespoons white wine vinegar
- ½ teaspoon turmeric
- Sea salt to taste
- black pepper to taste
- 7 jalapeño halved lengthwise and seeded (keep stems attached)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Place sweet potato pieces in a steamer basket in a large saucepan. Add water to just below steamer basket. Bring to boiling. Steam, covered, about 10 minutes or until sweet potatoes are very tender. Transfer sweet potatoes to a bowl. Let cool and mash.
- In a small saucepan whisk together milk, yeast, vinegar, and turmeric. Bring to boiling. Cook 1 minute or until mixture thickens.
- Transfer milk mixture and mashed sweet potatoes to a blender. Blend until smooth. Season with salt and black pepper.
- Spoon sweet potato mixture into jalapeño halves. Place on prepared baking sheet. Bake 30 minutes or until lightly browned on edges.
