1) Boil eggs. Let cool and peel off shell, cut them in half and discard yolks
2) To make filling, prick the skin of the sweet potato with and fork. Microwave on high until tender, about 6 mintues. When potato is cooled, cut it in half and scoop the flesh into a medium bowl. Mash until smooth.
3) Stir in the shallot, cornichons, mustard, 1 teas smoked paprika and Tabasco sauce. Season with salt and pepper.
4) Put a mound of filling into each egg half. Right before serving, sprinkle the eggs halves with the smoked paprika and the parsley.
5) Nutrition Facts; Fat:18.6 g, Cal:65, Protein:4g, Carb:11g, Fiber: 1 G, Sodium:333mg