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- Wash sweet potato. Poke holes all over with a fork.
- Place trivet in InstantPot and add 1 1/2 cups water (8 quart model).
- Place sweet potato on trivet and pressure cook on high for 30 minutes (large sweet potato).
- Allow to naturally release pressure for 10 minutes, then open the air valve to release any remaining pressure.
- Place the sweet potato in a pot and mash thoroughly with a fork!
- In a small pot, add:
- 1/4 cup nutritional yeast
- 1/4 cup unsweetened almond milk
- 2 tbsp apple cider vinegar
- 1/2 tsp turmeric
- 1/4 tsp pepper
- Preheat oven to 400F.
- Bring sauce to boiling over medium heat, then cook for 1 minute or until it thickens.
- Wash 7 large jalapenos.
- Slice lengthwise, keeping the stem intact on both sides of the cut.
- Pare out the membrane and seeds, leaving a hollow for stuffing.
- Add the sweet potato and sauce to food processor, puree on high until smooth.
- Spatula sweet potato puree into jalapenos halves, placing on baking sheet with silicone baking mat.
- Bake for 30 minutes at 400F!
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