Low-fat deviled eggs on sweet potato nests

1. Boil the eggs for 8-10 minutes. Peel and cut about a quarter off one side. Discard the yolks.
Boil sweet potatoes until fork tender, about 15 minutes. Peel and grate into long strands using a cheese grater.
Lightly toss corn flour, grated sweet potato, salt, and pepper in a bowl. Do not mash.
Coat a mini muffin tin with non-stick cooking spray. Press the sweet potato mix lightly into each cavity shaping them into nests.
Bake for 15-20 minutes at 180C/355F.
Puree corn, chickpeas, and coconut milk, paprika, salt, and pepper in a food processor. Put the mixture into a piping bag.
Pipe the mixture into the boiled eggs.
Set the filled eggs on the baked sweet potato nests and garnish with arugula leaves to serve.