Roasted Sweet Potato & Turkey Bacon Deviled Eggs + Dip | La Cucina di Kerrs

Our Canadian Thanksgiving is days away & it’s usually my favourite holiday.  Gather, eat, savour & reflect on things to be grateful for – the simple things really are everything.  This one’s going to be tough, though – our first holiday without Papa and no doubt a huge void will be felt, especially since gathering around a table heaping with delicious food that took all day to cook was what he loved most.  But instead of getting swallowed by the heaviness, I’ve been getting creative in la Cucina to find some culinary contentment instead – testing out some recipes & feeling full I get to share them with all you wonderful people to cook with your own families & who support this food endeavour of ours.  At the start of Fall, DadChef & I whipped up a big batch of roasted sweet potatoes on the sheet pan and have been using them beyond our usual pairing with roasted chicken – in soups, salads, buddah bowls and our latest loves – as a filler for Thanksgiving inspired deviled eggs + hummus dip.  You know how much we value multi-purpose recipes and I think you’ll love these Roasted Sweet Potato & Turkey Bacon Deviled Eggs + Dip versions if you’re on appetizer duty this holiday.

One recipe, two Thanksgiving appetizers to enjoy! © House of Kerrs – All Rights Reserved

About the ingredients…

The recipe below would serve 6-8 people.  Double batch the ingredients for larger gatherings. If you’re not up for the added steps of roasting the sweet potatoes, you could also boil them.  However, you’ll need to add some seasoning (dried sage, thyme & garlic powder) to the dip mixture to achieve a similar taste.  We used a roasted garlic hummus, but feel free to use any flavour your family likes.  Also, IF you have any leftover turkey bacon bits, they taste delish on baked potatoes, sprinkles on soups & salads!

Sweet Potato Leftovers

We refrigerate our leftover sweet potatoes for up to 3 days & incorporate them into a variety of meals.  Although we’ve never done this personally, you could also freeze them & use for baking/soups at another time.

Make a big batch of the roasted sweet potatoes to enjoy in a variety of ways – soups, baking, salads, dips, pastas, casseroles & more! © House of Kerrs – All Rights Reserved

Print Recipe

Roasted Sweet Potato & Turkey Bacon Deviled Eggs + Dip

Sweet & savoury appetizers for your Thanksgiving celebrations using fresh or leftever roasted sweet potato & turkey bacon. One recipe two ways! Delish!

Prep Time10 minutes mins

Cook Time35 minutes mins

Course: Appetizer

Cuisine: American, Canadian

Keyword: appetizer, bacon, deviled eggs, dip, hummus, sweet potato, turkey

Servings: 6 people

Author: House of Kerrs

Equipment

• Large baking pan
• Pot
• Serving bowl & dish
• Immersion hand blender

Ingredients

Roasted Sheet Pan Sweet Potatoes

• 4 Sweet Potatoes wash, trim ends (peel or remove skins after baking), and cube
• Extra Virgin Olive Oil enough to lightly coat the amount of sweet potato you use ~ 4 tbsp
• Coarse Salt to taste (we used ~ 1 tbsp)
• 1.5 tbsp dried sage, thyme & garlic powder

Sweet Potato Hummus Dip

• 1.5 cups Roasted Sweet Potatoes *remove skins*
• 6 yolks from boiled eggs
• 227 g Roasted Garlic Hummus *we used the President's Choice version*
• 1 tbsp olive oil
• 2 tbsp sour cream *we used reduced fat*
• 4 slices Turkey Bacon
• 2 sprigs fresh Thyme

Deviled Eggs

• ½ dozen boiled eggs boil ~10-12 mins
• Sweet potato hummus dip filling
• 2 sprigs fresh Thyme

Instructions

Roasted Sheet Pan Sweet Potatoes

• Preheat oven to 400°F & boil eggs (set aside to cool after). Add cubed sweet potato to a mixing bowl, drizzle on olive oil & sprinkle seasoning. Toss well.
  
• Line large baking sheet with parchment paper & add seasoned sweet potato chunks. Space evenly & bake on middle rack about 35 mins (or until tender & nicely golden), flipping once at mid-way mark. Set aside to cool.

Roasted Sweet Potato & Turkey Bacon Hummus Dip & Deviled Eggs

• Remove shells from boiled eggs & slice in half length-wise. Remove cooked yolks. When cooled down, remove the skins from the sweet potatoes. In a medium sized mixing bowl, add sweet potato, hummus, egg yolks, olive oil & sour cream and use immersion hand blender on medium-low to blend ingredients to nice thick, creamy texture. (*You can also do this in a blender*)
• Add turkey slices to a paper towel & fold in half to cover the bacon then place on a microwave safe plate. Heat bacon in microwave on 1 minute intervals until desired crispiness. To achieve a turkey bacon bits level crispness, our cook time was about 3 mins (each microwave will vary). Once the bacon is cooled, break up into small bits.
  
• Lay empty egg whites out on your serving dish. One at a time, add about a tablespoon size of the dip. Sprinkle a pinch of turkey bacon & fresh thyme on each. Serve immediately or cover with saran and refrigerate.
• Transfer the remainder of the dip mixture to your serving bowl. Sprinkle turkey bacon bits & fresh thyme. Serve with mini pita, naan or artisan crackers. Enjoy!
  

Notes

If you're not up for the added steps of roasting the sweet potatoes, you could also boil them.  However, you'll need to add some seasoning (dried sage, thyme & garlic powder) to the dip mixture to achieve a similar taste.

If you want to kick up your appetizer creativity a notch, take your small naan/pita rounds & use a pumpkin or maple leaf cookie cutter to make festive shapes.  You could also spread the dip on to the cut out naan/pita, top with shredded cheese + sliced veggies & bake for another warm appy idea.

If you’re more of a baker this time of year, I bet the roasted version of sweet potatoes would taste amazing in Rose McGee’s Sweet Potato Comfort Pies Recipe.

While Thanksgiving celebrations are looking a little (maybe a lot) different this year, we wish our Canadian friends & families a love-filled, delicious celebration.

Keep well, eat well

La Cucina di Kerrs

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