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Sweetpotato Deviled Eggs

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Servings: 24
Ingredients
  • 1  medium sweetpotato, cooked & cooled
  • 12  Hard Boiled Eggs, cut in half
  • 2  tsp . Dijon Mustard, or to taste
  • ½  cup  Sour Cream or Greek Yogurt
  • 1  cup  Shredded Cheese (Cheddar, Pepper Jack and Colby Jack work well)
  • 2  tbsp . Heavy Cream+
  • Salt + Pepper, to taste (can use White Pepper)
  • 1  dash of Tabasco, optional
  • For the garnish:
  • 4 – 5 strips of Bacon, cooked & chopped
  • Green Onion or Chives, sliced thinly
  • Paprika, to taste
Instructions
  1. 1
    Bake sweetpotato in a 400F oven for roughly 45 minutes. Allow to cool completely.
  2. 2
    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.
  3. 3
    Taste and adjust any ingredients, as preferred.
  4. 4
    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.
  5. 5
    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/.
Read it online: https://ncegg.org/recipe/sweetpotato-deviled-eggs/