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Bacon Wrapped Sweet Potato Jalapeno Poppers
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These gluten free, dairy free & paleo jalapeno poppers are filled with creamy sweet potatoes, then wrapped in bacon & baked in the oven.
Course
Appetizer, Snack
Cuisine
American
Prep Time
35
minutes
mins
Cook Time
25
minutes
mins
Total Time
1
hour
hr
Servings
12
jalapeno poppers
Calories
145
Author
Whitney Bond
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
Calories:
145
kcal
|
Carbohydrates:
8
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Cholesterol:
14
mg
|
Sodium:
167
mg
|
Potassium:
209
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
5445
mg
|
Vitamin C:
9.3
mg
|
Calcium:
16
mg
|
Iron:
0.6
mg