Name: Sweet Potato Jalapeño Poppers
Prep time: 30 min
Total time: PT 1H
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)

Prep-time: 30 minutes / Ready In: 1 hour
14 poppers
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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, Dec 31, 2019

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)

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.

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22 Comments

Comments (22)

(4.38 from 8 votes)

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Elizabeth3 months ago

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

Frances Morey4 months ago

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

Debra Gleaton5 months ago

To much heat for me !

zana7 months ago

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?

Shlomit9 months ago

What the good sub for white wine vinegar?

Kathryne12 months ago

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

Shakti Ramkumar5 months ago

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

Shakti Ramkumar5 months ago

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! 🙂

Kimberly Lowell1 year ago

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.

TabooTarmisha10 months ago

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

Jenni1 year ago

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!

Daniella1 year ago

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

Carla1 year ago

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 M2 years ago

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 coschignano2 years ago

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.

Cindy2 years ago

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

Laura2 years ago

Can these be frozen? How would you reheat them?

Steven, FOK Support1 year ago

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 byrne2 years ago

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 Support1 year ago

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

Todd Springer2 years ago

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

TJF2 years ago

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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 DarshanasKitchen.com and follow her on Instagram for more.

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