I hope you had an awesome Thanksgiving!
Thanksgiving has quickly come and gone, and it was nice enjoying my family without doing all the work. I made just a few Paleo/Grain Free Side items and three different grain free desserts.
The Non-Paleo family members enjoyed! So of course I felt good about myself. They have even asked me to prepare an entire Christmas menu complete with the desserts!
Now I’m just a little suspicious that all the praise and enthusiasm over my healthy desserts were really just to get me on the hook for Christmas dinner. Either way I obliged and I’m ready to get the ball rolling on making our families first grain free Christmas so good we continue the tradition….forever! I’m hopeful.
Bacon, Leeks & Sweet Potato Jalapeno Poppers
The recipe I’m sharing today is one of the appetizers I made at Thanksgiving. Only difference was I used white potatoes at Thanksgiving. They were a hit. I mean they were gone before you could say amen.
When I got home I decided test them again for accuracy and switched it up a bit to add more nutrition. I switched out the white potatoes for sweet potatoes. It not only added more nutrition, it added more flavor as well.
Switching the potatoes were just the addition needed to kick this recipe up a notch.
These will be served at Christmas and I’m sure everyone will enjoy them even more now that I added the sweet potato.
- 16 Jalapenos
- 2 cooked and peeled sweet potatoes
- 6-7 slices of nitrates free bacon
- 1 leek
- 1 teaspoon salt
- Colby Jack Cheese (optional)
- Cut Jalapenos in half to make little "boats".
- With a spoon scoop all seeds and insides out of the peppers. Be careful it's hot!
- Wash peppers off.
- Pour a little olive oil into bottom of roasting pan.
- Line cut peppers onto roasting pan so that they are ready to stuff.
- Sprinkle peppers with a pinch of salt.
- Set aside for now.
- Preheat oven to 400.
- Chop slices of bacon up.
- Chop leeks and wash thoroughly.
- In a pot cook chopped bacon.
- When bacon is browned, and fat is rendered add leeks to pot.
- Saute leeks stirring constantly.
- When leeks have cooked down add sweet potato, mash the sweet potatoes, and mix everything together.
- Add teaspoon of salt.
- Add a Tablespoon of the mixture to each Jalapeno.
- You can top with Colby Jack or cheese of choice.
- Bake Jalapenos for 12 minutes.
- Garnish with cooked bacon bits and chives.
- Leeks normally have a lot of dirt inside, after chopping, pull the individuals apart and let them soak in a bowl of water. All the dirt should fall to the bottom of the bowl, take the floating leeks out and wash them one more time under cold running water.
These look yummy. I’ll have to try these out one day.
Sonya recently posted…J. Crew Extra 40% Off Winter Sale Styles (Today Only)
They were delish with or without the cheese Sonya, so I’m sure you’ll enjoy them! Thank you!
I’ve never seen sweet potatoes used in poppers, great idea! Sounds delicious!!!
Amanda recently posted…chocolate dipped ice cream cone cucpakes
Thank you Amanda, I took a gamble using the sweet potato but the sweet flavors balance really well with the spice.
These are just wonderful!!
Thank you Zainab!
This is such a genius and delicious recipe. I love the originality here!
Jocelyn (Grandbaby cakes) recently posted…Peppermint Eggnog White Hot Cocoa
Thank you Jocelyn!
I am going to be making these over the holidays for sure. They look fabulous!
Thank you Patricia!
I’ve never tried jalapeno poppers before, but these look so freakin’ good! I love that you used sweet potatoes to add a healthy twist.
Christine | No Gojis No Glory recently posted…Dark Chocolate Cookie Bark
Thank you Christine!
Oh my…I love the originality of this recipe! That melty cheese is calling my name!
These stuffed jalepenos look so yummy. Great recipe.
Chineka @ Savor The Baking recently posted…New Years Funfetti Cupcakes
Thank you Chineka!