Upgrade Your Classic Deviled Eggs with Sweet Potatoes
Slice of Jess:
Serves: 24 Eggs
For The Deviled Eggs
  • 1 medium Sweet Potato, 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 (I used 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
  1. Bake sweet potato in a 400F oven for roughly 45 minutes. Allow to cool completely.
  2. Cut hard-boiled eggs in half, lengthwise, and place the yolks in a food processor with the cooked sweet potato, 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. Taste and adjust any ingredients, as preferred.
  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. Set in the refrigerator for at least 2 hours to chill. Enjoy that day or within 24 hours.
Recipe by Slice of Jess at https://sliceofjess.com/upgrade-your-classic-deviled-eggs-with-sweet-potatoes/