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.see more from this author
These were delicious. My husband doesn’t like sweet potatoes but he loved these. They are excellent for breakfast too.
This is a great replacement for diablos made with cream cheese, shrimp and wrapped with bacon !!!
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?
What the good sub for white wine vinegar?
I’m not a fan of nutritional yeast. Any suggestions for a substitute? TYSM
To make it clearer, either one of the suggestions above would work. That is, they are two separate options. 🙂
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! 🙂
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.
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!
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?
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.
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.
Thank you, Stephen! We’re so excited to know you’re loving the website.
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
Wait for it…
I’m making these.