Sweet Potato Deviled Eggs

Upgrade deviled eggs with fresh mix-ins like shredded sweet potato, Mexican crema, and jalapenos.

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  • Makes: 12 servings
  • Start to Finish: 30 mins

Sweet Potato Deviled Eggs

Directions

  1. Place sweet potato in a small microwave-safe bowl; add 1 tablespoon water. Cover with waxed paper. Microwave on 100% power (high) for 3 minutes or until tender. Set aside to cool.
  2. In a medium bowl combine the crema and hot pepper sauce; set aside 1 tablespoon. Add potato, onions, jalapeno, salt, and pepper to remaining crema mixture. Remove yolks from eggs and add to potato mixture. Mash with a fork. Spoon potato mixture into whites and arrange on a serving platter. Drizzle with reserved crema mixture. Garnish with additional green onions, if desired.

From the Test Kitchen

*

If you can't find Mexican crema, use regular sour cream and add milk to thin to desired consistency.

**

Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

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Nutrition Facts (Sweet Potato Deviled Eggs)

  • Per serving:
  • 69 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 102 mg chol. ,
  • 147 mg sodium ,
  • 3 g carb. ,
  • 0 g fiber ,
  • 1 g sugar ,
  • 4 g pro.
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