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Jalapeño Sweet Potato Puffs Ingredients. 1 1/2 cups cooked, mashed sweet potato (about 2 medium sweet potatoes) 2 large eggs; 3/4 cup cheddar cheese (or pepper jack cheese) 3 tablespoons 2% plain Greek yogurt; 3 strips of cooked bacon, chopped; 1-2 jalapeño peppers, minced; Directions. Preheat oven to 400 degrees F.

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Healthy Recipes. Transform ordinary mashed sweet potatoes into a delectable, portable snack. The post Jalapeño Cheddar Sweet Potato Puffs appeared first on Under Armour. Source link.

Jalapeño Cheddar Sweet Potato Puffs. blog.myfitnesspal.com Dave. loading X. Ingredients. 1 1/2 cups cooked, mashed sweet potato (about 2 medium sweet potatoes) 2 large eggs; 3/4 cup cheddar cheese (or pepper jack cheese) 3 tablespoons 2% plain Greek yogurt; 3 strips of cooked bacon, chopped. Filed Under: Appetizers and Snacks, Jalapeno Peppers, Submissions, Types of Peppers and Chiles Tagged With: bacon, cheese, sweet potato «.

Jalapeño Sweet Potato Puffs Ingredients. 1 1/2 cups cooked, mashed sweet potato (about 2 medium sweet potatoes) 2 large eggs; 3/4 cup cheddar cheese (or pepper jack cheese) 3 tablespoons 2% plain Greek yogurt; 3 strips of cooked bacon, chopped; 1-2 jalapeño peppers, minced; Directions. Preheat oven to 400 degrees F. 1Â 1/2 cups cooked,mashed sweet potato; 2 eggs; Â 3/4 cup cheddar cheese (I use Cabot sharp cheddar but pepperjack would also be good) 3 Tbsp plain Greek yogurt; 2-3 strips of bacon, cooked and chopped; 1-2 jalapenos, minced (1 used 1 jalapeno & 1 serrano).

Jalapeño Sweet Potato Puffs Ingredients. 1 1/2 cups cooked, mashed sweet potato (about 2 medium sweet potatoes) 2 large eggs; 3/4 cup cheddar cheese (or pepper jack cheese) 3 tablespoons 2% plain Greek yogurt; 3 strips of cooked bacon, chopped; 1-2 jalapeño peppers, minced; Directions. Preheat oven to 400 degrees F. Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat.

Simmer covered about 20 minutes or until.

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For a fun jalapeño Cheddar version, increase the salt to 2 tsp, omit the honey, add ½ cup/120 g grated Cheddar, 2 jalapeños, finely chopped, and 2 tbsp chopped parsley.

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Sprinkle about a tablespoon of the remaining cheese over each, add a small scoop of sour cream, and then sprinkle the dill on top for a festive look.

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Spoon cream cheese mixture into jalapeños, transfer to parchment paper–lined baking sheet, and bake in 350­degree oven until cheese is hot, about 20 minutes.

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Depending on what you have on hand, you can garnish the dip with parsley sprigs, minced green onions or tomatoes, grated cheddar or Jack cheese, a dollop of sour cream or mashed avocado, or any combination of these ingredients.

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Stir in half of the grated cheese and the mint or marjoram, sprinkle over the flour, season with salt and pepper, and blend.

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4 In a medium-sized bowl, use a fork to combine the cream cheese, cheddar cheese, garlic powder, and bacon bits.

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Then arrange them side by side on a baking sheet, drizzle with oil, add a grind of pepper and place the cheese, cut into small pieces, on top.

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Sprinkle green chiles, Cheddar cheese, and Monterey Jack cheese evenly into a lightly greased 11-x 7-inch baking dish.

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Add ¾ cup grated smoked cheddar cheese and 2 tablespoons whole-grain mustard with halfand-half and stir until just combined.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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8 comments

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  • I bought the meat grinder attachment for my kitchen aid a while ago and started grinding my own steak burgers. Broke down and bought the sausage stuffing attachment and have yet to use it�� Mainly because I haven’t hunted for casings. This makes me want to start the hunt!

    P.s.
    Your tatt artist that did your portrait work is talented as hell!

  • Hello chef Jon, from foodwishes.com. I am a really big fan! Love your recipes, you always inspire me to want to make something that is not only yummy but good for the soul. I was wondering, if I used russet potatoes would the baking times be the same? I don’t have a jalapeno and I will omit lime juice but otherwise I am planning on making this tonight to go with some steak! After all, I decide the rhythm, of my potato decision:)

  • Well those sound pretty good great review haven’t seem em in the USA sledgehammered that like button stay safe awesome and blessed

  • OMG! love it! i don’t like the sweetness of the potatoes and you have made it so i want to them. they are very good for you. Thank you John..

  • Jar-Jar Binks!  That would be a least of course.
    I’m also an oldie and seen “The Empire Strikes Back” at a drive in growing up and it was magical.

  • Im lovin the colour and flavour profile you have goin on here Red! Yer doin a great job,however, if I may suggest,fry up a test patty before you stuff to fine tune your mixture.Thanks Pal!

  • One thing you may want to try is piping this sort-of pate a choux into 1″ diameter hemispherical silicone molds, smoothing the surfaces flat and even, covering them with plastic wrap and a cardboard spacer, and freezing them solid. Then just push them out of their molds and store them in a container in your freezer. They can go straight from freezer to oven, but you’ll need to experiment with temperature and time a little the first time or two until you nail it down. This is how I do gougeres so I’m only ever an hour away from serving seventy or so of them to guests. Same thing for profiteroles.

  • Just found these in Finland and had my first taste. I was blown away by the rich taste (and after burn:D). One of the best snacks I ever had. 5/5