In the mood for something spicy? This sweet potato-filled vegan jalapeno poppers will do the trick! Paired up with a sweet mustard Dibble Vegan Mayo that balances the spiciness perfectly, this is a recipe you gotta try. We guarantee this dish will be the life of your next party. It's the ultimate crowd-pleaser as they make the perfect finger food. Instead of cheese, this jalapeno bites recipe uses sweet potato as the filling. The filling is also seasoned generously with spices like smoked paprika, cumin, and Dibble Garlic Aioli. We also paired this easy jalapeno popper bites with our favourite sweet version of Dibble Mayo that we mixed with mustard and maple (it's seriously so delicious). A tip from us, be sure to scrape out the seeds from the jalapenos before stuffing them as they can be super spicy! You might want to wear gloves too to protect your fingers from the acidity from the chillies. Start stuffing your jalapeno bites!
In a blender on medium speed, blitz the sweet potato, non-dairy milk, vinegar, paprika, cumin, salt, pepper and Dibble Garlic Aioli until smooth.
Using a teaspoon, stuff the jalapenos with the filling.
In a small mixing bowl, whisk together the water and cornstarch to make a viscous paste.
Evenly spread the breadcrumbs on a large flat plate.
Coat a stuffed jalapeno with the starch paste with your left hand, place it into the breadcrumbs and using your right hand, thoroughly coat the jalapeno. Set aside on a clean plate and repeat until all stuffed jalapenos are coated. Refill the starch paste or breadcrumbs if necessary.
Heat the oil in a small pan. Test if the oil is ready for deep frying by adding a pinch of the breadcrumbs into the oil. If it begins to rapidly bubble it's ready for deep frying.
Carefully deep fry the jalapenos, 3 at a time, for 3 minutes or until golden brown.
Serve with Sweet Mustard Mayo.
Check our shop for more condiments to try on your next dish!
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