Sweet Potato Stuffed Jalapenos with Vegan and Vegetarian Option

Look at this gorgeous color folks! Someone at work brought in extra peppers from his garden and I thought these Sweet Potato Stuffed Jalapenos sounded good! I used as few ingredients as possible so the sweet potatoes had some substantial body in the peppers. They are topped with panko crumbs for a little crunch and then you have a choice... They are good as is but if you'd like to -and I highly recommend it- you can sprinkle the top with either a little chili powder, paprika, smoked paprika, chipotle powder or my favorite-Lawry's Chile and Garlic Salt. So many great options:@)

I filled them using a #21 Wilton star piping tip and disposable icing bag. Run a line of sweet potatoes right down the middle of the peppers to fill them, then just squiggle the rest back and forth over the top. This is a great snack with a nice cold adult beverage!

Sweet Potato Stuffed Jalapenos

1. Steamed sweet potato mashed with salt and pepper and just the tiniest amount of butter (or leave butter out for vegan and vegetarian options, or use a little coconut oil).
2. Fill jalapenos that were sliced in half lengthwise and cleaned well, with the sweet potatoes.
3. Top with panko breadcrumbs.
4. Bake at 375 for about 16 minutes and finish under the broiler to brown up the tops. 
5. Sprinkle with salt and any of the options above once out of the oven. You don't need extra salt if you use the Lawry's.

Eat well and have a happy day:@)

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