Arrow Created with Sketch. Back to The Recipes Sweet Potato Deviled Eggs with Candied Pecans Low Carb Snacks and Apps Protein-Packed np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Copy 4 Created with Sketch. 4/5 - 21 Ratings PRINT Prep Time 10 minutes Cook Time 25 minutes Serving Yield 16 deviled egg halves Luxuriously creamy egg yolk and sweet potato garnished with crunchy candied pecans? No, you're not dreaming. These deviled eggs are the perfect marriage of textures – just one bite and you'll believe it. Served chilled as an appetizer or a snack, they surely won't last long! By: Foodness Gracious Ingredients 8 Pete and Gerry’s Organic Eggs 1 sweet potato, peeled and cut into 4 pieces 2 tablespoons mascarpone cheese Salt and freshly ground black pepper 1/2 cup crushed pecans 2 tablespoons brown sugar Nutritional Information Serv. Size: 1 half, Servings: 16 Amount Per Serving: Calories 80, Fat Cal. 50, Total Fat 5g (8% DV), Sat. Fat .5g (8% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 55mg (2% DV), Total Carb. 4g (1% DV), Fiber <1g (2% DV), Sugars 2g, Protein 4g, Vitamin A (25% DV), Vitamin C (0% DV), Calcium (2% DV), Iron (4% DV), Vitamin D (6% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions Step 1 Place about two quarts of water into a large pot and bring to a rolling boil. Step 2 Carefully place the eggs into the water and set a timer for 9 minutes. Once the eggs are done, scoop them out of the water with a slotted spoon and place them into a bowl filled with ice water. Step 3 Place the sweet potato into the hot water from the eggs and bring back to a boil. Boil the potatoes until soft enough to pierce with a sharp knife. Step 4 Drain the water and mash the potatoes until no lumps are left. Step 5 In a nonstick pan, combine the brown sugar and crushed pecans. Cook over a low heat until the sugar melts and coats the pecans, mix well, and then let cool. Add the mascarpone, salt, and pepper. Step 6 Peel the hard-boiled eggs and slice each egg in half lengthwise. Carefully scoop out the yolks and place into the sweet potato mixture. Mix the egg yolks and potato until smooth and creamy. Step 7 Fill each egg with the sweet potato mixture using a spoon or piping bag. Garnish with lots of crushed candied pecans and serve chilled. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Rosemarie Leonce Kealy November 19, 2020 soul food sunday appetizer Reply Page 1 Created with Sketch. A. Bridges November 29, 2019 The sweet potato egg mixture was not very creamy as described/expected, but a little buttermilk did the trick to get it there. Would you have recommended another way? Reply Page 1 Created with Sketch. 1 Reply [email protected] December 01, 2019 We're so sorry that the consistency wasn't quite there, but glad to hear that buttermilk helped. This may have been related to the size of the sweet potato used, and thinning it out with anything from buttermilk to more mascarpone is a great option. Thank you for sharing your feedback with us! Reply Page 1 Created with Sketch.
