Sweetpotato Jalapeño Poppers
These sweetpotato jalapeño poppers put a healthier twist on the classic comfort food appetizer! Packed with flavor and perfect for any game day or party spread.
Servings 18 poppers
Calories 47kcal
Ingredients
- 2 medium North Carolina sweetpotatoes
- 9 jalapeño peppers
- ⅔ cup shredded cheddar cheese
- ⅓ cup low fat 1% cottage cheese
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup chopped chives
- 2 tablespoons panko breadcrumbs (or gluten-free breadcrumbs if necessary)
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375 degrees F. Lightly grease a baking sheet.
- Place the sweetpotatoes on a microwave-safe plate. Poke each a few times with a fork, then cover with a damp paper towel. Microwave for 5-6 minutes, until cooked through and tender.
- Meanwhile, slice the jalapeños in half lengthwise and remove the seeds and white pith. Place on a baking sheet.
- When the cooked sweetpotatoes are cool enough to handle, scoop out the flesh of the sweetpotato and place it in a mini food processor or blender. (Discard the skin or save to make potato skins another day!). Add the cheddar cheese, cottage cheese, garlic powder, salt, and pepper in with the sweetpotatoes. Process for about 30 seconds, until the mixture is well-combined. Stir in the chives.
- Scoop the sweetpotato mixture into the jalapeño halves. Sprinkle the panko breadcrumbs over the top, then drizzle with the olive oil.
- Bake at 375 degrees F for 15-20 minutes, until jalapeños are tender and filling is hot throughout. Let cool just a couple minutes, then enjoy warm!
Notes
- Store leftovers in the refrigerator for up to 4 days. Reheat in the microwave or oven until hot.
Nutrition
Calories: 47kcal