These gluten free, dairy free & paleo jalapeno poppers are filled with creamy sweet potatoes, then wrapped in bacon & baked in the oven.

Bacon Wrapped Sweet Potato Jalapeno Poppers

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?!

Bacon Wrapped Jalapeno Poppers

Jalapeno Poppers are my jam! I’ve filled them with stuffing, turned them into egg rolls and rolled them into pigs in a blanket!

This version of jalapeno poppers is creamy on the inside, crispy on the outside and totally delicious!

Bacon Sweet Potato Jalapeño Popper Ingredients

Ingredients

  • 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°F.

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 them to a blender or food processor with the coconut milk, cinnamon and ginger. Blend until smooth. Set aside.

Remove the stems from the jalapenos. Slice in half lengthwise, then remove the seeds and membranes from inside the jalapenos.

Fill the jalapeños with the mashed sweet potato.

Sweet Potato Jalapeno Poppers Recipe

Wrap one slice of bacon around each jalapeño and place on a wire rack on top of a foil-lined baking sheet.

Bacon Wrapped Sweet Potato Jalapeno Poppers Recipe

Place in the oven and bake for 25-30 minutes or until the bacon is crispy.

Bacon Sweet Potato Jalapeno Poppers

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!

Dairy Free Jalapeno Poppers

Bacon Wrapped Sweet Potato Jalapeno Poppers
Print Recipe Pin Recipe
5 from 2 votes
Rate this Recipe

Bacon Wrapped Sweet Potato Jalapeno Poppers

These gluten free, dairy free & paleo jalapeno poppers are filled with creamy sweet potatoes, then wrapped in bacon & baked in the oven.

Ingredients

  • 1 lb sweet potatoes, scrubbed clean & cubed
  • ½ cup coconut milk
  • ½ tsp ground cinnamon
  • 1 tsp fresh ginger, grated - or ½ tsp ground ginger
  • 6 jalapeños
  • 12 slices bacon

Instructions

  • 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 them to a blender or food processor with the coconut milk, cinnamon and ginger. Blend until smooth. Set aside.
  • Remove the stems from the jalapenos. Slice in half lengthwise, then remove the seeds and membranes from inside the jalapenos.
  • Fill the jalapeños with the mashed sweet potato.
  • Wrap one slice of bacon around each jalapeño and place on a wire rack on top of a foil-lined baking sheet.
  • Place in the oven and bake for 25-30 minutes or until the bacon is crispy.

Nutrition Facts

Calories 145kcal (7%)Carbohydrates 8g (3%)Protein 3g (6%)Fat 10g (15%)Saturated Fat 4g (20%)Cholesterol 14mg (5%)Sodium 167mg (7%)Potassium 209mg (6%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 5445mg (109%)Vitamin C 9.3mg (11%)Calcium 16mg (2%)Iron 0.6mg (3%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.