Low-Fat Deviled Eggs On Sweet Potato Nests

• 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

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.

eggs, corn kernels, chickpeas, coconut milk, sweet potatoes, corn flour, paprika, salt, pepper, arugula

Taken from food52.com/recipes/74104-low-fat-deviled-eggs-on-sweet-potato-nests (may not work)