What’s better than a delicious jalapeño popper as a party appetizer? Maybe a jalapeño popper filled with creamy sweet potato, wrapped in bacon and made with only 6 ingredients & one awesome kitchen hack!
For this recipe I partnered up with Fresh & Easy to show you my favorite kitchen hack for removing the seeds from a jalapeño, just before turning it into a jalapeño popper!
With fresh produce already packaged, it makes it easy to shop at Fresh & Easy for the 6 simple ingredients needed to make this delicious appetizer!
I’ve been a long time fan of shopping at Fresh & Easy, especially before throwing a party. They have everything I need in the convenience of a small grocery store, making it quick and easy to get in and out, and back in the kitchen!
With the holidays right around the corner, it’s the perfect time to check out Fresh & Easy’s great selection of all natural, organic food before throwing your next party or holiday get-together!
- 1 lb sweet potatoes (scrubbed clean & cubed)
- ½ cup coconut milk
- ½ tsp cinnamon
- 1 tsp fresh ginger (grated)
- 6 jalapeños
- 12 slices bacon
Preheat the oven to 400°.
Bring a large pot of water to boil. Add the sweet potatoes and cook for 20-25 minutes (or until fork tender).
Drain the sweet potatoes, then add to a blender or food processor with the coconut milk, cinnamon and ginger. Blend until smooth. Set aside.
Now it’s time to introduce you to one of my favorite kitchen hacks, how to remove the seeds from a jalapeno with a spoon.
We’ve all been there, when you’ve used your finger to remove the seeds from a jalapeno then touched your eye, OUCH!
This super simple hack keeps the spice off of your fingers, and subsequently off whatever you touch later in the day!
Simply slice the stems off the jalapeno, slice the jalapeno in half, then use the back of a spoon to remove the seeds & membrane from the jalapeno.
It’s an easy way to remove the middle without slicing the jalapeno (you need that baby in tact to fill it up with the delicious sweet potatoes!)
After you’ve used your handy new hack to remove the seeds, fill the jalapeños with the mashed sweet potato.
Wrap one slice of bacon around each jalapeño and place on a rack on top of a baking sheet lined with foil.
Place in the oven and bake for 25-30 minutes or until the bacon is crispy.
This recipe is perfect for those looking for gluten-free & dairy-free appetizers for holiday parties, while watching football, or just as an awesome snack!
Looking for more great kitchen hacks? Check out Fresh & Easy’s “Hacks of Life” Pinterest board filled with genius cooking ideas to make cooking a little more quick and easy!
And while you’re there, be sure to enter Fresh & Easy’s Holiday Sweepstakes to win $150 in groceries or $300 in cash!
To find out all of the terms & conditions of the sweepstakes, click here.
Do you have a favorite kitchen hack? Comment below and let me know!
For all of the time I spend in the kitchen, I can use every hack I can get my hands on 😉
This is a sponsored post written by me on behalf of Fresh & Easy.