• 20
    min
    Prep Time
  • 25
    min
    Cook Time
  • 45
    min
    Ready in

  • per
    Yield
  • 150
    cal
    Calories
  • User Review:
    0
  • User Rating:
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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:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix together the mashed sweet potato, nutritional yeast, smoked paprika, garlic powder, salt, and pepper.
  3. Fill each jalapeño half with the sweet potato mixture.
  4. Set up three shallow dishes: one with flour, one with almond milk, and one with breadcrumbs.
  5. Dip each stuffed jalapeño first in flour, then almond milk, and finally coat with breadcrumbs.
  7. Bake for 20-25 minutes, until crispy and golden.
  8. Cool slightly and garnish with chopped cilantro before serving.

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