Sweet Potato Deviled Eggs

Servings: 36 Deviled Eggs
18 hard-cooked large eggs, peeled
1 large sweet potato, peeled, cooked and cut into cubes
8 ounces Henning’s Chipotle Cheddar cheese, shredded (2 cups)
1/2 cup sour cream
2 teaspoons Dijon mustard
Hot pepper sauce to taste
Salt and pepper to taste
Cooked and crumbled bacon
Snipped fresh chives
Additional shredded Henning’s Chipotle Cheddar cheese

Cooking Directions:
Cut eggs in half lengthwise. Remove yolks. Place the yolks, sweet potato, cheddar, sour cream, Dijon mustard and hot pepper sauce into a food processor; cover and pulse until mixture is smooth. Season with salt and pepper to taste.
Spoon or pipe filling into egg whites. Garnish with bacon, chives and additional cheddar.