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
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.