Sweet Potato Deviled Eggs with Candied Pecans

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!

Directions

1. Place about two quarts of water into a large pot and bring to a rolling boil.
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.
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.
4. Drain the water and mash the potatoes until no lumps are left.
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.
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.
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.