Take 9 baby sweet potatoes and wash them thoroughly. Make a slit in the sweet potato lengthwise and place it on a piece of aluminum foil
Place 2 small slices of butter on the top of the butter. Add a 1/4 tsp of chopped garlic and wrap the baby sweet potato. Do the same for the remaining potatoes.
Place the wrapped potatoes on a baking tray
Place in the oven for 15 minutes. Remove and let them cool
While the potatoes are in the oven, make the guacamole using pineapple juice. Add 1/2 cup of salsa to the guacamole and mix well. If you are using store bought guacamole, add the salsa to it and mix it. Set aside
Place a medium pan on the stove and heat 2 tsp of oil on medium heat. Add 1/2 cup of corn, 1/2 cup of chopped red pepper, 1 tsp of chopped jalapeno and 1/2 cup of chopped red onions. Cook for about 5 minutes and then turn off heat
When the sweet potatoes have cooled, open each one and remove 3/4 of its pulp. Place the pulp in a bowl and set it aside
Fill the sweet potato skins with guacamole. Top with the corn mixture. Leave the rest of the corn mixture for the stuffed jalapeno
To Make The Stuffed Jalapeno
Cut 3 large jalapenos lengthwise. Remove all the seeds from it. Lightly brush the jalapeno with oil and place them in a baking tray
Place the tray in a 500 degree preheated oven. Roast the jalapeno for 7-10 minutes or until the jalapeno is browned. Remove from the oven and let it cool for a few minutes
Take the sweet potato pulp and add 1/2 cup of Pace Picante Mild Sauce. Mix well
Stuff the cut jalapeno with the sweet potato mixture
Top with the corn mixture
Serve the stuffed sweet potato and jalapeno appetizers with Pace Picante Mild Sauce.