Plain old poppers are a perfect party snack. Simple, crowd-pleasing. But fried and full of ish. You don’t need that crap in your bod.
So, I’ve gone and stripped the classic. Taken out all the nasty stuffs. Stuffed it, instead with sweet potato.
And turned it into 5-ingredient easy.
Make and bake them in about 30 minutes. Then serve as a snack, side, or party app.
These paleo poppers are perfect for:
- Party appetizers
- Mexican-inspired brnch
- Game-day eats
- Paleo potlucks
- Side dishes
- Midnight Snackage
NOTES FROM HOME
When I pulled these from the oven last night, my picky eater came sniffing around the countertop.
“What smells like enchiladas, and how soon can I eat one?”
She hovered over the dish, waiting for it to cool. I warned her about the whole jalapeno deal. “They’re spicy, chick.”
No matter, she said. Diving into the dish, she ate three. Then gave the recipe two thumbs up. The fresh jalapenos have kick, but it’s suprisingly mild once baked. The cheese masks the sweet potato thing. Which makes it easy for visual eaters to wanna try.
This version is good. Better than the original. Better for you, too.
Take that, naughty breaded-and-fried poppers. Take that.
PALEO JALAPEÑO POPPERS
1 large sweet potato
1/2 cup sharp cheddar
3 tablespoons bacon bits
4 jalapenos, seeded and halved
2 teaspoon cilantro
1. Microwave sweet potato until tender, about 10 minutes.
2. Cool, remove peel.
3. Mash with a fork in a large bowl.
4. Stir in cheddar and bacon bits.
5. Bake at 400 for 20 minutes.
6. Top with cilantro before serving.