Sweet Potato Deviled Eggs! Put a fabulous fall inspired spin on deviled eggs and try my Sweet Potato Deviled Eggs! Creamy, slightly sweet and cheesy, these deviled eggs are amazing!
Back in July, I had the honor of being a part of a photoshoot for the Harvest Issue of Grate. Pair. Share.
You have to check out 
For my recipe, I was asked to do something with deviled eggs. I don’t know about you but I love deviled eggs and we always seem to have a platter of these babies at holiday gatherings.
Check out the recipe in the magazine and I hope you give these deviled eggs a try! I think these are so delicious and the perfect fall inspired appetizer to serve at your holiday table or anytime this season!!!
I hope you enjoy!
Sweet Potato Deviled Eggs
Ingredients
For the Deviled Eggs:
- 18 eggs hard boiled and cut in half lengthwise
- 1 large sweet potato cooked
- 1/2 cup sour cream
- 2 teaspoons Dijon mustard
- 1 teaspoon hot sauce like Tabasco; for some heat
- 2 cups shredded Wisconsin Chipotle Cheese + more for garnish
- Salt and pepper to taste
For garnish:
- Crispy bacon bits
- Fresh chives finely diced
- More shredded cheddar cheese if desired
- Alternative toppings: pickled red onions or pickled radishes finely diced
Instructions
- Remove the egg yolks from the hard-boiled eggs and place into a small bowl. Arrange the white hard-boiled eggs onto your serving platter.
- Using your food processor, place the cooked egg yolks inside. Peel the skin off the sweet potatoes and discard. Cut up the sweet potatoes into chunks and place into the food processor with the egg yolks. Add in the sour cream, Dijon mustard, the hot sauce if desired, and the shredded cheese. Pulse until smooth and creamy.
- Season with salt and pepper and pulse again. Taste and adjust any ingredients as needed.
- Place the sweet potato mixture into a piping bag fitted with a tip and pipe the filling into each hard-boiled egg half. Garnish with the crispy bacon bits, chives and additional shredded cheese if desired. Serve immediately.
To see the complete recipe card and some additional photos, check out 
Disclosure: This is a sponsored post in partnership with Wisconsin Cheese and the Wisconsin Milk Marketing Board. All opinions expressed here are 100% my own. Thank you for supporting me in partnering with the brands that I use and love.
