Low-Fat Deviled Eggs on Sweet Potato Nests
recipe Image
 
Preparation Time : 10-15 mins

Cooking Time : 15-20 mins

Serves : 5-6
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 corn flour
    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.