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.
Grate. Pair. Share. is an online magazine about cooking and entertaining with Wisconsin Cheese, published by the Wisconsin Milk Marketing Board. Each issue features original recipes for weeknight meals and entertaining, easy cheese pairing tips and more!! In this special issue, there are recipes featured from eleven bloggers, including me, and we got to taste our recipes featured in this issue at a harvest barn party!
You have to check out this issue for yourself to see all the amazing photos and recipes! And to see who else is in this fabulous issue! Plus, there are some really great recipes for fall and for the holidays!
Here’s a fun one, that we just took on my phone. This one is NOT in the magazine. I wouldn’t have my “hey” (mouth open look) in the magazine. I have no idea why I do this?! Why do I do this? I’m with the beautiful ladies: Sarah from Snixy Kitchen and Bree from Baked Bree.
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!
- 18 eggs, hard boiled and cut in half lengthwise
- 1 large sweet potato, cooked
- ½ 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
- Crispy bacon bits
- Fresh chives, finely diced
- More shredded cheddar cheese if desired
- Alternative toppings: pickled red onions or pickled radishes, finely diced
- 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 the Harvest Issue of Grate. Pair. Share. pages 41-42. Click here for the recipe.
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.