Low Fat Deviled Eggs on Sweet Potato Nests

 
 

Preparation Time: 10-15 mins

Cooking Time: 15-20 mins

 

Ingredients:

  • 6 eggs

  • 50g/1.75oz corn kernels

  • 50g/1.75oz cooked chickpeas

  • 10ml/0.33fl oz coconut milk

  • 300g/10.5oz sweet potatoes

  • 15g/0.5oz cornflour

  • 1/2 tsp. paprika

  • 1/2 tsp. salt

  • 1/2 tsp. pepper

  • 60g/2oz arugula, or any salad leaf

Method:

  1. Boil the eggs for 8-10 minutes. Peel and cut about a quarter off one side. Discard the yolks.

  2. Boil sweet potatoes until fork-tender, about 15 minutes. Peel and grate into long strands using a cheese grater.

  3. Lightly toss corn flour, grated sweet potato, salt, and pepper in a bowl. Do not mash.

  4. Coat a mini muffin tin with non-stick cooking spray. Press the sweet potato mix lightly into each cavity shaping them into nests.

  5. Bake for 15-20 minutes at 180C/355F.

  6. Puree corn, chickpeas, and coconut milk, paprika, salt, and pepper in a food processor. Put the mixture into a piping bag.

  7. Pipe the mixture into the boiled eggs.

  8. Set the filled eggs on the baked sweet potato nests and garnish with arugula leaves to serve.

 
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