These deviled eggs aren’t your grandma’s deviled eggs. Oh no, these are on a whole other level. My friend Sarah introduced me to this amazing twist on a classic. The sweet potato adds a delightful creaminess and a subtle sweetness that balances perfectly with the smoky heat of the chipotle peppers. I'm telling you, it's a flavor explosion that will blow your mind. Plus, they look stunning on any platter!
I’ve always loved deviled eggs, but they were a little, well, boring. They needed that oomph. This recipe is perfect for potlucks, brunches, or simply enjoying a tasty snack while watching a movie (I recommend something suspenseful, to really heighten the experience!). The sweet potato brings a unique element to this classic dish; it’s rich and creamy, contrasting nicely with the spicy chipotle. They're a great way to impress your friends (or even just yourself!)
Required Equipments
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Baking sheet
- Toothpicks
Sweet-Potato-and-Chipotle-Deviled-Eggs
These sweet potato and chipotle deviled eggs are a delightful twist on a classic appetizer. The creamy sweetness of the sweet potato blends beautifully with the smoky heat of chipotle peppers for an unforgettable flavor combination.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, you’ll need to hard-boil your eggs. Place your eggs gently in a saucepan and cover them completely with cold water. Bring the water to a rolling boil, then immediately remove the pan from the heat. Cover and let the eggs sit in the hot water for 10-12 minutes. This is super important for perfectly cooked eggs, trust me!
- After 10-12 minutes, drain the hot water and run the eggs under cold water to stop the cooking process. This also helps them peel more easily. Once they're cool enough to handle, peel them carefully and set aside.
- Now for the fun part! Cut your perfectly cooked eggs in half lengthwise and gently remove the yolks. Place them in a mixing bowl. We're going to make a super creamy mixture, so make sure you get all the yolks out.
- Next, we’re going to add that sweet potato magic! Bake or microwave your sweet potato until it’s soft, about 20-30 mins depending on your method. Once it’s cool enough to handle, peel and mash it thoroughly. Add the mashed sweet potato to the bowl with the egg yolks.
- Chop up about half a chipotle pepper in adobo sauce (or more, if you’re a spice fiend!) and add it to the bowl. Then, add 2 tablespoons of mayonnaise (or your favorite vegan mayo), a teaspoon of Dijon mustard, a dash of salt and pepper, and a dash of adobo sauce. Stir everything together until its nice and creamy.
- Once everything is well combined and there are no more lumps, it's time to fill those egg whites! Using a spoon or piping bag (If you want to get fancy), spoon or pipe the sweet potato mixture back into the egg white halves. Give them a cute little toothpick flag if you feel like it.
- Pop your beautiful deviled eggs into the fridge for at least 30 minutes to chill and allow the flavors to meld. This step enhances the overall experience, trust me!
📝 Notes
- Adjust the amount of chipotle pepper based on your spice preference. If you're not a fan of spicy food, start with less. If you’re feeling adventurous, add more!
- For the smoothest consistency, try using an immersion blender to mash the sweet potato and egg yolks.
- If you don't have Dijon mustard, you can substitute yellow mustard for a similar tangy flavor.
- These can be prepped ahead of time. Just make the mixture the day before and assemble the eggs on the day you plan to serve them
🍎 Nutrition
Calories: 100kcal
Protein: 5g
Fat: 7g
Carbohydrates: 3g
Fiber: 1g
Calcium: 40mg
