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 to 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%
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