Low-fat deviled eggs on sweet potato nests

Indulge in these wholesome deviled eggs nestled on crispy sweet potato nests. A guilt-free savory delight bursting with flavor!

Ingredients:

• 6 pieces eggs
• 50 grams corn kernels
• 50 grams cooked chickpeas
• 10 milliliters coconut milk
• 300 grams sweet potatoes
• 15 grams corn flour
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 60 grams arugula, or any salad leaf

Instructions:

1. Cook the eggs in boiling water for 8-10 minutes. Remove the shells and slice off a small portion from one side. Dispose of the yolks.
2. Boil the sweet potatoes until they can easily be pierced with a fork, typically around 15 minutes. Peel them and shred them into long strips using a grater.
3. Gently mix together corn flour, shredded sweet potatoes, salt, and pepper in a bowl. Avoid crushing the ingredients together.
4. Spray a mini muffin tin with non-stick cooking spray. Gently press the sweet potato mixture into each compartment, forming them into nests.
5. Place in the oven and bake at 180C/355F for 15-20 minutes.
6. Blend corn, chickpeas, coconut milk, paprika, salt, and pepper in a food processor until smooth. Transfer the mixture into a piping bag.
7. Squeeze the mixture into the boiled eggs.
8. Arrange the filled eggs on top of the baked sweet potato nests and decorate with arugula leaves before serving.

Summary:

• Calories: 855 kcal
• Fat: 30 g
• Protein: 46 g
• Carbs: 104 g
• Potassium: 1905 mg
• Magnesium: 174 mg