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These deviled eggs are made with a fall twist. Pictured is our sweet potato deviled eggs which are made with mascarpone cheese, sweet potatoes, pecans, and brown sugar. |
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Sweet Potato Deviled Eggs with Candied Pecans

  • Low Carb
  • Snacks and Apps
  • Protein-Packed
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4/5 - 21 Ratings
Prep Time 10 minutes
Cook Time
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


  • 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.


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.

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Rosemarie Leonce Kealy

November 19, 2020

soul food sunday appetizer

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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?

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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!

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