Radish Roots

Pulse News Mexico photo/Kristy Chong


Sweet Potato Deviled Eggs

A fall spin on a summer BBQ favorite, these sweet potato deviled eggs are the perfect appetizer to add to your cozy night in. The addition of mashed sweet potato and chipotle mayo give a creamy, slightly sweet and smoky kick to this classic dish.

Pulse News Mexico photo/Kristy Chong

The other day, we were invited to my parents house for a grill night, and my husband Matt and I were on appetizer duty.

One of my dad’s all-time favorite bar snacks are deviled eggs.

I wanted to come up with a way to make this dish with a little bit of autumn mixed into the recipe.

Well, I happen to always have sweet potatoes on hand, especially during the fall. (I love sweet potato pie, baked sweet potatoes, sweet potato casserole. Yum).

So I decided to experiment a little and blended the yolks with mashed sweet potato, chipotle mayo and the rest of the classic deviled egg recipe ingredients in the blender.

The results were awesome! Slightly, sweet, smoky, extra creamy (which I loved) and tangy from the Dijon mustard.

I loved it so much I had to share it with all of you. Also this Chipotle Lime Mayo by Primal Kitchen is currently my favorite condiment next to Sriracha.

Typically, I am not a mayo fan but I put this stuff on everything. It is so tasty.

Pulse News Mexico photo/Kristy Chong

I would highly recommend it for this recipe. The chipotle lime flavor adds the perfect smoke, umami, zest, and spice to balance out the sweetness of the potato.

How to Make Sweet Potato Deviled Eggs:

The hardest part in this recipe is to make the hard boiled eggs.

Seriously, I cannot tell you how many times I have messed up this first part.

Here’s s trick I stand by that I use every single time I make hard boiled eggs and it hasn’t failed me yet:

First, place your eggs in a medium sauce pan and pour cold water over the eggs so that there’s a couple inches of water over the eggs.

Heat on high until you reach a rolling boil.

Turn the burner off while leaving the pot on the hot burner and let it sit covered for 14 minutes.

When time is up, place the eggs in cold water (an ice bath would be better if this is easy for you to do) and let them cool for 10 minutes.

Save the water from the eggs so you can quickly boil water to cook your sweet potato.

Pulse News Mexico photo/Kristy Chong

Let the sweet potato boil on high heat until tender, about 10 minutes.

Alternatively, you can pierce your potato with a fork all around and toss it in the microwave for 5 minutes on high.

Next, once the eggs are cool, peel and slice them in half lengthwise.

Scoop out the yolks and place them in a mixing bowl. When your sweet potato is finished cooking and cooled, place it in the mixing bowl with the yolks.

Add in your chipotle mayo, Dijon mustard, lemon juice, garlic powder and smoked paprika.

I don’t even add salt or pepper to this recipe because I think the ingredients are already flavorful and balanced with sweetness, acidity and heat from the given ingredients.

Mash together with a fork until creamy.

Pulse News Mexico photo/Kristy Chong

At this point, you can either pipe them into your halved eggs or simply scoop them into your eggs.

Garnish with some extra paprika and chives.

Refrigerate until you are ready to serve. Enjoy!


  • 6 eggs, hardboiled
  • 1 medium sweet potato
  • 1 tbsp dijon mustard
  • ⅓ cup mayo or DF yogurt (I used and highly recommend using Primal Kitchen Chipotle Lime Mayo)
  • 1 tbsp lemon juice
  • ½ tsp garlic powder
  • 1 tsp cumin ground
  • 1 tsp salt
  • 1 tsp smoked paprika more to garnish
  • chives to garnish


  1. First, pierce your sweet potato with a fork all over the outside and stick it in the microwave for 5 minutes. While the sweet potato cooks and cools we will make the hardboiled eggs.
  2. For foolproof hardboiled eggs, I always use the following method: Place eggs in a large pot with a pinch of salt (helps peel eggs later) and cover with water leaving an inch of water above your eggs. Heat on high uncovered. Once you reach a rolling boil, turn the heat off, leaving the pot over the hot burner and cover. Allow eggs to sit for 12 minutes. Take your eggs out and place them in a bowl with cold water.
  3. Once your eggs are cool, peel and slice in half. Scoop the yolks out and place them in a mixing bowl. For the filling, you can either use a blender or mix by hand using a whisk. I prefer using a blender or food processor because it is easier to pipe in the end without having to stumble upon clumps in the icing tip. Scoop the insides of your sweet potato and toss into your mixing bowl. Add in the remaining spices, mustard, and lemon juice and mash ingredients together until it forms a paste.
  4. Scoop or pipe your filling into the egg halves and serve immediately or chill and consume within 24 hours. Enjoy!

Pulse News Mexico photo/Kristy Chong


Chipotle Mayo alternatives:

This recipe is dairy-free but below are some great substitutes if you are not a fan of mayo.

Greek yogurt

Sour cream

Regular mayo or Miracle Whip

KRISTY CHONG is a self-taught home baker and cook with a background in documentary photography. She currently lives in Baltimore, Maryland, where she works out of her home studio creating food, developing recipes and styling photo shoots. Her recipes are inspired by her travels as well as culinary traditions brought on by friends and family. Her culinary mantra is to make recipes that inspire confidence in the kitchen and to make foods that are mostly nutritious, but always delicious. You can check out more of her recipes on her blog or on her Instagram page.

…Nov. 2, 2020

Leave a Reply