Sometimes a meal calls for a little something extra, and these Duchess Sweet Potatoes are perfect for a special occasion or holiday, or when you’re just looking to give an everyday meal a special touch.
Duchess potatoes are an elegantly displayed, rich and delicious mashed potato dish. Once they are formed, they are baked to create a light and crispy outside, and a soft and creamy inside.
Traditionally, duchess potatoes are made with white potatoes, but our version incorporates a mix of both Yukon gold and sweet potatoes for added flavor, as well as added color. We use a touch of nutmeg along with some salt and pepper to season the potatoes in our recipe, but you can vary the flavors and seasonings based on your own preferences.
While these duchess sweet potatoes look very fancy, they are actually quite simple to make – use a pastry bag and a large star tip to pipe the potato swirls on a baking sheet, and then bake them to crispy perfection after a light brushing of an egg wash. Your dinner guests will surely be impressed by this elegant and delicious side dish!Print
- 1 ¼ pounds sweet potato (one large sweet potato)
- 1 ¼ pounds Yukon gold potatoes
- 4 egg yolks
- ½ stick butter
- 1 ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1/8 teaspoon freshly ground nutmeg
- ½ cup heavy cream
- 1 whole egg for egg wash
- Preheat oven to 400 degrees.
- Place sweet potatoe(s) in the oven on a sheet of foil (to catch any drips while cooking) and bake for 90 minutes. Remove and cool slightly; peel off and discard skin.
- While the sweet potato is cooking, peel and boil the Yukon gold potatoes until tender. Drain and place on the same pan as the sweet potatoes. Bake in the oven with the sweet potato for 10-15 minutes to dry out. Remove both potatoes from the oven and cool.
- Reduce oven temperature to 375.
- In the bowl of a stand mixer, place both cooked and cooled potatoes along with egg yolks, butter, salt, pepper, nutmeg and heavy cream. Using whip attachment, whip until smooth.
- Place mixture into a 16-inch pastry bag with a large star tip and pipe onto a parchment lined sheet pan making 18 little mounds, swirling around as you build each to the top.
- Mix the whole egg with a little water and gently brush on each mound without disturbing the nice swirl pattern.
- Bake for 25-30 minutes or until slightly browned. Serve immediately.
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