Sweet Potato Jalapeño Poppers

Name: Sweet Potato Jalapeño Poppers
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 ground turmeric; Sea salt, to taste; Freshly ground black pepper, to taste; 7 fresh jalapeño chiles, halved lengthwise and seeded (keep stems attached)

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(14)

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Servings: 14

Ingredients

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1 pound sweet potatoes, peeled and cut into large pieces¼ cup unsweetened plant milk, such as almond, soy, cashew, or rice¼ cup nutritional yeast2 tablespoons white wine vinegar½ teaspoon ground turmericSea salt, to tasteFreshly ground black pepper, to taste7 fresh jalapeño chiles, halved lengthwise and seeded (keep stems attached)

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Instructions

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Step 1

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Step 2

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.

Step 3

In a small saucepan whisk together milk, yeast, vinegar, and turmeric. Bring to boiling. Cook 1 minute or until mixture thickens.

Step 4

Transfer milk mixture and mashed sweet potatoes to a blender. Blend until smooth. Season with salt and black pepper.

Step 5

Spoon sweet potato mixture into jalapeño halves. Place on prepared baking sheet. Bake 30 minutes or until lightly browned on edges.