-
20
minPrep Time -
25
minCook Time -
45
minReady in -
perYield -
150
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Appetizer
- Allergens:nuts
- Seasons:All
- Cuisines:American
- Courses:dairyfree,easyfingerfoods,quickeasy
Recipe Description
Delight your taste buds with these vegan jalapeño poppers filled with a creamy and savory sweet potato mix. A perfect kick of heat wrapped in a crispy coating.
Ingredients
- 10 jalapeños, halved and seeded
- 1 large sweet potato, cooked and mashed
- 1/4 cup nutritional yeast
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup breadcrumbs
- 1/2 cup flour (gluten-free if necessary)
- 1 cup almond milk
- 1/4 cup chopped cilantro for garnishing
Steps:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix together the mashed sweet potato, nutritional yeast, smoked paprika, garlic powder, salt, and pepper.
- Fill each jalapeño half with the sweet potato mixture.
- Set up three shallow dishes: one with flour, one with almond milk, and one with breadcrumbs.
- Dip each stuffed jalapeño first in flour, then almond milk, and finally coat with breadcrumbs.
- Bake for 20-25 minutes, until crispy and golden.
- Cool slightly and garnish with chopped cilantro before serving.
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