With a few simple ingredients, you can whip up these delectable sweet potato puffs packed with cheesy jalapeño flavor. Courtesy of the Lean Green Bean, this recipe transforms mashed sweet potatoes into a portable snack or appetizer. Make a batch a freeze ahead of time so you can reheat when hunger hits.
Jalapeño Sweet Potato Puffs
- 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
Preheat oven to 400 degrees F.
While the oven is preheating, peel the sweet potatoes. Add the potatoes to a pot of boiling water and cook for 15-20 minutes or until tender; drain. Mash the sweet potatoes using a fork or spatula.
Then, combine the mashed sweet potatoes with all remaining ingredients in a bowl. Mix until well incorporated.
Grease the wells in a mini muffin tin. Scoop mixture into greased mini muffin tins. This recipe should make about 18 mini puffs.
Bake at 400 degrees for 20-25 minutes. Allow puffs to cool.
Serves: 6 | Serving Size: 3 puffs
Per serving: Calories: 170; Total Fat: 9g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Cholesterol: 84mg; Sodium: 354mg; Carbohydrate: 18g; Dietary Fiber: 2g; Sugar: 4g; Protein: 10g
Nutrition Bonus: Potassium: 306mg; Iron: 4%; Vitamin A: 6%; Vitamin C: 23%; Calcium: 16%
Lindsay is a Registered Dietitian from Columbus, OH that specializes in nutrition communications and works as the Nutrition Communications Coordinator for HealthyAperture.com and TheRecipeRedux.com. Lindsay is also a freelance recipe developer, writer, and the author behind the healthy lifestyle blog, The Lean Green Bean. For more, follow Lindsay on Pinterest and Twitter.
Photo courtesy of The Lean Green Bean. Original recipe can be found on The Lean Green Bean.