Transform your dinner table with elegant Duchess Sweet Potatoes. Highlight the natural sweetness of roasted sweet potatoes with silky butter, and warm spices. Pipe the creamy mixture into delicate, golden swirls for a stunning presentation. Impress your guests with a dish that’s both comforting and sophisticated.
Enjoy more of my Sweet Potato recipes with my Sweet Potato Hummus, Garlic Butter Sweet Potato Stacks or my Carrot Ginger and Sweet Potato Soup. Make an easy side dish with Yellow Potatoes with my popular Roasted Potatoes with Onion Soup Mix.
Ingredients
Find below the list of ingredients I used to make my Duchess Sweet Potatoes.
- Sweet Potatoes
- Yellow Potatoes
- Butter
- Grated Parmesan Cheese
- Egg
- Salt
- Pepper
- Nutmeg
- Cinnamon
- Onion Powder
- Olive Oil Spray
See recipe card for quantities.
How to make Duchess Sweet Potatoes
Start by preheating the oven to 420F. Line 2 baking tray with parchment paper and set aside.
- Bring a large pot of water to a boil and add ½ tablespoon of salt to the water.
- While the water comes to a boil, peel the potatoes and sweet potatoes before cutting them into 1-inch cubes.
- Add the cubed potatoes to the boiling water and cook until both types of potatoes are fork tender.
- Drain the potatoes, making sure any excess water has been removed. Mash the potatoes with masher or ricer.
5. Add the spices, grated parmesan, egg, and melted butter to the mashed potatoes.
6. Use a whisk to mix all ingredients until smooth.
7. Equip a large piping bag with a large star piping tip.
8. Place some of the Duchess Sweet Potatoes mixture into the piping bag, filling the bag half way at a time.
9. Pipe the Duchess Sweet Potatoes by holding the piping bag vertically and holding the tip 1 inch over the tray. Apply pressure to the piping bag in order to shape a mound, about 2 inch wide and 1 ½ - 2 inch tall. Pipe 12 mounds per tray for a total of 24-26 Duchess Potatoes.
Spray the Duchess Sweet Potatoes with the Olive Oil spray. Place one tray at a time into the preheated 420F oven. Bake for 20-25 minutes or until lightly golden. Remove from the oven and let them rest for 10 minutes before serving.
Variations
- Classic Duchess Potatoes - Replace the 1 ½ Lbs of Sweet Potatoes with the same amount of yellow potatoes, making it a total of 3Lbs of potatoes for the recipe. Remove the cinnamon from the recipe but keep the nutmeg.
Storage
Store any remaining Duchess Sweet Potatoes in an airtight container. Place in the refrigerator for 2-3 days or freeze them up to a month. Reheat them by placing in a 350F oven until heated through.
Recipe
Duchess Sweet Potatoes
Ingredients
- 24 ounces Sweet Potatoes peeled
- 24 ounces Yellow Potatoes peeled
- ¼ cup Butter melted
- 1 large Egg
- ½ cup Grated Parmesan Cheese
- 1 teaspoon Salt
- ¼ teaspoon Ground Pepper
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Cinnamon
- ½ teaspoon Onion Powder
- 1 ounce Olive Oil Spray
Instructions
- Start by preheating the oven to 420F. Line 2 baking tray with parchment paper.
- Bring a large pot of water to a boil and ½ tablespoon of salt to the water.
- While the water comes to a boil, peel the potatoes and sweet potatoes before cutting them into 1-inch cubes.
- Add the cubed potatoes to the boiling water and cook until both types of potatoes are fork tender.
- Drain the potatoes, making sure any excess water has been removed. Mash the potatoes with masher or ricer.
- Add the salt, pepper, onion powder, nutmeg, cinnamon, grated parmesan, egg, and melted butter to the mashed potatoes. Use a whisk to mix all ingredients until smooth.
- Equip a large piping bag with a large star piping tip. Place some of the Duchess Sweet Potatoes mixture into the piping bag, filling the bag half way at a time.
- Pipe the filling by holding the piping bag vertically and holding the tip 1 inch over the tray. Apply pressure to the piping bag in order to shape a mound, about 2 inch wide and 1 ½ - 2 inch tall. Pipe 12 mounds per tray for a total of 24-26 Duchess Potatoes.
- Spray the Duchess Sweet Potatoes with the Olive Oil spray. Place one tray at a time into the preheated 420F oven. Bake for 20-25 minutes or until lightly golden. Remove from the oven and let them rest for 10 minutes before serving.
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