Bake sweetpotato in a 400F oven for roughly 45 minutes. Allow to cool completely.
Cut hard-boiled eggs in half, lengthwise, and place the yolks in a food processor with the cooked sweetpotato, Dijon mustard, sour cream, shredded cheese and heavy cream (plus optional tabasco). Add a dash of salt & pepper and then pulse until smooth. +If you want to thin out the mixture, add more heavy cream until you’ve reached your desired consistency.
Taste and adjust any ingredients, as preferred.
Place deviled egg mixture into a ziplock bag and cut off the bottom tip to create a piping bag. Squeeze filling into each hard boiled egg and garnish with bacon, green onions and paprika.
Set in the refrigerator for at least 2 hours to chill. Enjoy that day or within 24 hours.
Pro Tips
To make these ahead of time, go ahead and do everything the night before! They’ll stay good in the fridge overnight, just make sure to place them in a container with a lid.
Thank you to North Carolina Sweetpotato Commission for sharing this delicious recipe. Find more sweetpotato recipes at https://ncsweetpotatoes.com/.
