Upgrade Your Classic Deviled Eggs with Sweet Potatoes

We’ve kicked our classic deviled eggs recipe up a notch with a tasty twist of silky sweet potatoes, salty bacon, cool sour cream, and creamy cheese. What’s not to love here, folks? These bad boys are the perfect addition to your Easter celebration, summer cookouts or later this year for the holiday season.

I’M A BIG FAN WHEN IT COMES TO SWEET POTATOES.

If you look into my blog archives, you’ll find a motherload of sweet tater recipes. 😉 These spuds are incredibly versatile and add a sweet, golden kick to just about anything. Take a look at that color… it’s perfect.

My family is obsessed with these little gems. Are they a deviled egg or a deliciously stuffed sweet potato? Answer: BOTH! These fully loaded egg bombs are a must make for your Easter festivities. I guarantee they’ll be a huge hit. To be safe, go ahead and make a few batches because they’ll disappear fast.

NOT A COOK? NOT A PROBLEM. THIS RECIPE IS INCREDIBLY SIMPLE TO MAKE:

Once you’ve boiled your eggs, go ahead and dunk them into an ice bath to make the peeling process easier.
Cut them in half and place the yolks in a food processor with the baked sweet potato and other fixings.
Spoon the mixture into a ziplock bag and cut the bottom tip off to create a make-shift piping tube. Squeeze the deviled egg mixture into each egg half and sprinkle with additional toppings.
Boom, that’s it! 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.

This Sweet Tater Twist is an excellent way to mix up your classic deviled eggs recipe.

Upgrade Your Classic Deviled Eggs with Sweet Potatoes

Slice of Jess: Jess

Serves: 24 Eggs

Ingredients

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

Instructions

Bake sweet potato 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 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.
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.

This is also a great recipe if you have leftover eggs from Easter!

Just think, the work is already halfway done. All you need to do is peel, pulse and pipe! It’s the perfect excuse to throw another get-together. Serve them alongside my grilled salmon salad and cold pasta salad for a tasty treat.

This amazing recipe was created in sponsorship with the NC Sweet Potato Commission. Thank you for supporting the brands and businesses that support SliceOfJess.com! As always, all opinions and content are 100% my own.