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Sweetpotato Deviled Eggs: 1 Amazing Twist

Sweetpotato Deviled Eggs
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Enjoy a unique twist on a classic appetizer with these Savory Sweetpotato Deviled Eggs. Creamy sweetpotato and rich egg yolks are blended with Dijon mustard and cheese, then topped with crispy bacon for a delightful bite. Perfect for parties, picnics, or any gathering, these deviled eggs offer a healthier, gluten-free option that’s both easy to make and incredibly delicious.

Ingredients

Scale
  • 1 medium Sweetpotato, baked until tender
  • 12 Hard Boiled Eggs, boiled and cooled
  • 2 tbsp Dijon Mustard, adjust to taste
  • 1/2 cup Sour Cream or Greek Yogurt
  • 1 cup Shredded Cheese (cheddar, pepper jack, or colby jack)
  • 1/4 cup Heavy Cream, add more if needed
  • Salt to taste
  • Pepper to taste (white pepper recommended)
  • Tabasco, optional
  • 1/2 cup Bacon, cooked and chopped
  • 2 tbsp Green Onion or Chives, chopped
  • 1 tsp Paprika

Instructions

  1. Boil the eggs: Place 12 eggs in a pot, cover with water. Boil for 10-12 minutes. Transfer to an ice bath to cool for easy peeling.
  2. Bake the sweetpotato: Preheat oven to 400°F. Bake a medium sweetpotato for about 45 minutes, or until tender. Let it cool completely.
  3. Prepare the filling: Cut the hard-boiled eggs in half. Remove yolks into a food processor. Add the cooled sweetpotato, Dijon mustard, sour cream, shredded cheese, and heavy cream.
  4. Blend smoothly: Process the mixture until smooth and creamy. Adjust consistency with more heavy cream if needed. Season with salt, pepper, and optional Tabasco.
  5. Pipe the filling: Transfer the mixture to a ziplock bag, snip off a corner, and pipe into the hollowed egg whites.
  6. Garnish with flavors: Top each filled egg with chopped bacon, green onions or chives, and paprika.
  7. Chill and serve: Cover the deviled eggs and refrigerate for at least 2 hours to let flavors meld before serving.

Notes

  • Ensure sweetpotatoes are completely cooled before mixing for a smooth filling.
  • Always taste test the mixture for seasoning before filling the eggs.
  • Use a ziplock bag for easy and neat filling.
  • Prepare and fill eggs a day in advance for convenience. Store covered in the refrigerator.
  • Experiment with different toppings like crispy shallots or fresh herbs.
  • Store prepared Sweetpotato Deviled Eggs in an airtight container in the refrigerator for up to 24 hours.
  • Freezing the filling separately is possible for up to 1 month.

Nutrition

Find it online: https://keepityummy.com/sweetpotato-deviled-eggs-recipe/

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