Hard boil a dozen eggs and set aside to cool, peel and cut lenth wise. Gently pop out the egg yolk and in a mixing bowl blend with sweet potato, sea salt, cayenne, cream and greek yogurt. We use a handheld blender for best results.
We boil sweet potatoes ahead of time and usually have some on hand.
Fill mixture into a pastry bag (I have one for baking and one for cooking) and dress into egg whites. Arrange on a serving platter and watch your guests enjoy!
Tip: We serve left over filling as dip with plantain chips!
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|Serving Size: 1 Serving (773g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 696 (63%)|
|Amt Per Serving||% DV|
|Total Fat 77.3g||103 %|
|Saturated Fat 25g||125 %|
|Monounsaturated Fat 29.4g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 3182.7mg||979 %|
|Sodium 2222.8mg||77 %|
|Potassium 1055.3mg||28 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 8.2g|
|Protein 94.7g||135 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1109
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