Sweet Potato Deviled Eggs
Looking to shake up your Easter appetizer game? Meet the deviled egg’s bold, Wisconsin cousin. This recipe blends the natural sweetness of roasted sweet potato with the smoky, spicy punch of Carr Valley's Chipotle Cheddar.
The result is a vibrant, velvety filling that perfectly balances sweet and heat. Topped with crispy bacon and fresh chives, these eggs aren’t just a side dish—they’re a conversation starter. Whether you're a lifelong deviled egg fan or looking for something fresh for your 2026 brunch, this "sweet and savory" twist is a guaranteed crowd-pleaser.
Ingredients:
- 18 hard-cooked large eggs, peeled
- 1 large sweet potato, peeled, cooked and cut into cubes
- 8 ounces Carr Valley 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 Chipotle Cheddar cheese, shredded
Instructions:
| 1. 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. |
| 2. Spoon or pipe filling into egg whites. Garnish with bacon, chives and additional cheddar. |
© Dairy Farmers of Wisconsin