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Sweet Potato Deviled Eggs

Prep Time1 hr
Total Time1 hr
Course: Appetizer
Servings: 36
Author: Hip Foodie Mom


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


  • 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.