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· 1 pound sweet potatoes, peeled and cut into pieces
· 1/4 cup unsweetened plant milk, such as almond, soy, cashew, or rice
· 1/4 cup nutritional yeast
· 2 tablespoons white wine vinegar
· 1/2 teaspoon ground turmeric
· sea salt and freshly ground black pepper to taste
· 7 fresh jalapeño chiles, halved lengthwise and seeded (keep stems attached)
Instructions:
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place sweet potato pieces in a steamer basket in a large saucepan. Add water to just below the steamer basket. Bring to boiling. Steam, covered, for about 10 minutes or until sweet potatoes are very tender. Transfer them to a bowl, mash, and let cool.
3. In a small saucepan whisk together milk, yeast, vinegar, and turmeric. Bring to boiling. Cook for 1 minute or until mixture thickens.
4. Transfer the milk mixture and mashed sweet potatoes to a blender. Blend until smooth. Season with salt and pepper.
5. Spoon sweet potato mixture into jalapeño halves. Place on prepared baking sheet. Bake for 30 minutes or until lightly browned on the edges.
Recipe and image courtesy of Forks Over Knives
