Can you guess what our ingredients are this month for Crazy Ingredient Challenge? Yes, I gave it away right off the bat....Jalapenos and Sweet Potatoes. Two ingredients that are not too crazy but that I am crazy about!
I stopped by my bff in the computer world, google search, and typed in Sweet Potatoes and Jalapenos. I was rewarded with a plethora of recipes containing both of these ingredients. I usually read 5 or 6 different recipes and then make my own recipe by incorporating several different ideas. This month, however, I stumbled upon this recipe by Hello Healthy and it seemed pretty much exactly what I was looking for. These little sweet potato puffs are a perfect little appetizer for all of the holiday parties we will be throwing and attending. I did adapt the recipe to suit what ingredients I had a available and for easier preparation with less dirty dishes.
The first change I made was to microwave my potatoes instead of peeling and boiling them.
This way all I had to do was peel the skins off and put the potatoes in the bowl.
Mash the potatoes and add the remaining ingredients.
I substituted a Mexican Blend for the Cheddar Cheese.
Sour Cream for the Greek Yogurt.
I also used some precooked real bacon bits that I had in my cupboard instead of frying up slices.
I ended up with 2 dozen of these tasty little morsels that we enjoyed while playing cards one evening.
Jalapeno Sweet Potato Puffs
adapted from Hello Healthy
2 medium sweet potatoes, cooked, peeled and mashed
3/4 c. Mexican blend shredded cheese
3 T. sour cream
1/4 c. real bacon bits
1 lg. jalapeno pepper, seeded and minced
Place all ingredients in a bowl and mix until well incorporated. Spray 2 mini muffin tins with cooking spray. Divide the mixture into the muffin tins and bake in a preheated 400* oven for 20-25 minutes or until puffed and slightly browned. Allow puffs to cool and serve at room temperature. Print Recipe