Vegan Jalapeño Poppers with Savory Sweet Potato Filling

Get your next party started with vegan jalapeño poppers. 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.

We've rounded up even more healthy appetizers and vegan meal ideas for your taste buds to enjoy!

By Darshana Thacker Wendel,


  • 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)


  • 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.

Comments (24)

(5 from 10 votes)

Recipe Rating

Your email address will not be published. Required fields are marked *


This was tasty! My first go at jalapeño poppers. I think the sweet potato cheesy filling needed a little more kick. Added some crushed red pepper on top.


These were delicious. My husband doesn't like sweet potatoes but he loved these. They are excellent for breakfast too.

Frances Morey

This is a great replacement for diablos made with cream cheese, shrimp and wrapped with bacon !!!

Debra Gleaton

To much heat for me !


Can the filling be made ahead of time, refrigerated and then baked on the day of? Or, would it be better if these are prepared, baked and refrigerated a day ahead with warming of them the day they need to be used?


I prepared sweet potatoes and refrigerated them. Then when I was ready to make it two days later, I mixed in the ingredients and then stuffed the peppers. They came out great. Also found the finished product kept well for a couple of days but probably better presentation to serve them freshly baked for guests. I added smoked paprika to my mix.


What the good sub for white wine vinegar?


I'm not a fan of nutritional yeast. Any suggestions for a substitute? TYSM

Shakti Ramkumar

Nutritional yeast is generally used in recipes because of its cheesy and umami flavour, so for those who aren't a fan of nutritional yeast, here are some suggestions to replace it: 1) Some garlic powder, dijon mustard, and a small splash of soy sauce/tamari 2) A tsp or two of red or white miso paste blended with the sweet potatoes or added to the sauce Hope this helps! :)

Shakti Ramkumar

To make it clearer, either one of the suggestions above would work. That is, they are two separate options. :)

Kimberly Lowell

I love these poppers. I had a magazine with the recipe, but I lost it. So, I decided to look on your website and I was so pleased to see it was here.


Me toooooooo. After tearing up the place looking for the magazine I thought to check online. I'm so happy!


These were so delicious! I did leave the Tumeric out on accident, but it worked out fine. I did add ground flaxseed and since I LOVE spice when I deseeded the jalapeno, I added the seeds to the sweet potato mixture when I blended that. Super win right there! YUM!


Has anyone tried this with other sweet potatoes such as Hannah’s or white? Just curious to know how they came out.


I love so many of your recipes but neither my husband nor I liked this recipe. We ate a few but most were wasted. I can usually alter spices or amounts of spice for our likings however we disliked this so much it will not be an option this time.

Alicia M

Thrilled to see this recipe again! This is a must make that everyone will love. A little trick to make them look fancy, depending on the company, is to use a star shaped or ridged piping bag tip to fill the potato into the jalapeño. So pretty and delicious!

Sam coschignano

Although I enjoyed them I think the next time I will leave the tumeric out. I squeezed a little fresh lime juice on them as I ate them.


Fantastic! Made them as is and they were perfect. Might add some smoked salt or paprika next time to enhance, but otherwise excellent!


Can these be frozen? How would you reheat them?

Steven, FOK Support

Hi Laura, we would recommend sticking to refrigerating these (though please do try freezing a batch to see how they turn out!). Reheating in the oven is a best bet, and you can use a microwave also if more convenient.

stephen byrne

I just purchased your magazine and discovered your website. I'm going to try these on a client, they look phenomenal. Also, I'd like to congratulate you on a wonderful food website. I would go as far as say the best design on the net. No pop-ups, no pop-up videos, no 1 hour scrolling down through nonsense to find the recipe, this website, is how all other recipe websites should be doing it. Fantastic.

Steven, FOK Support

Thank you, Stephen! We're so excited to know you're loving the website.

Todd Springer

Made these once and about to do it again! They are soooo good. Better than the cream cheese kind any day. Best part is, after eating 6 or 10 you don't feel stuffed and can still eat other things


0 comments? Wait for it... I’m making these.

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
See More from this Author

Free Download

Free 5-day meal plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.

Placeholder image

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.