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.