This post may contain affiliate links. Please read our disclosure policy.
Duchess Sweet Potatoes are made with mashed potatoes that have been piped into a swirled mound, then baked until golden and crispy. A quintessential French side dish!Sometimes a meal calls for a little something extra, and these Duchess Sweet Potatoes are perfect for a holiday, special occasion, or when you’re simply looking to give an everyday meal an extra special touch.
What are Duchess Potatoes?Duchess potatoes are an elegantly displayed, rich and delicious mashed potato side dish. Once they are formed, they are baked to create a light and crispy outside, and a soft and creamy inside.
How do you make Duchess Potatoes?Traditionally, Duchess potatoes are made with white potatoes, but our version incorporates a mix of both Yukon gold and sweet potatoes for added flavor and added color. We also added grated Romano cheese to the potato mixture. A touch of nutmeg along with some salt and pepper seasons the potatoes perfectly in our recipe. While these Duchess Sweet Potatoes look very fancy, they are actually quite simple to make – simply use a pastry bag and a large star tip to pipe the potato swirls on a baking sheet. We added an extra little sprinkle of Romano cheese on top, then baked the potatoes to crispy perfection after spraying with pan spray.
- Asiago Potato Stacks
- Rosemary Garlic Baby Potatoes
- Potato Roesti
- Sliced Potatoes with Herbs and Cheese
- Ginger Maple Sweet Potato Casserole
1 ¼ pounds sweet potatoes
2 pounds yellow potatoes
3 tablespoons melted butter
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
Few grinds fresh nutmeg
½ cup grated Romano cheese, plus more for tops
3 tablespoons heavy cream
4 egg yolks
Preheat oven to 425 degrees F.
Wrap each yellow and sweet potato individually in foil then place on a foil lined pan and bake until tender, 60-90 minutes depending on potato size. Squeeze to test doneness. Shut off oven.
Once tender, remove foil and place both potato types in a zip lock gallon bag for 10 minutes. This will loosen the skin.
Remove from the zip lock bag and peel off the sweet potato skin with your fingers. Use a paring knife to scrape the skin from the yellow potatoes. Discard skins.
Place the potatoes into a potato ricer using the smallest holes. Rice directly into a stand mixer.
Add butter, salt, pepper, nutmeg, Romano cheese and the heavy cream and whisk to mix the ingredients.
Separate the egg yolks into a medium bowl and start whisking in a little of the mixture at a time to temper the eggs. Then add that back into the bowl and whisk again.
Place the mixture into a large piping bag with a large star tip with the wide openings at the end. (You may need to fill the bag twice)
Pipe into circles about three inches wide and two inches tall onto two parchment lined sheet trays that have been lightly sprayed with kitchen pan spray.
You can pipe any amount or size you want. We did 12 per tray for a total of 24 but you could make them larger and pipe nine per tray for a total of 18.
Place both pans in the refrigerator for at least 20 minutes, longer of you have the time.
Preheat oven back to 425 degrees F.
Remove one pan at a time and spray a quick burst of cooking spray over the tops of each then sprinkle on a little bit of additional grated Romano cheese.
Bake in the upper third of the oven for 15 minutes, then remove and check bottoms. If they are lightly browned, return and bake for 10 more minutes. If they are already browned, slide the parchment onto a rack and place rack back into the sheet tray and bake for the last 10 minutes. Ovens vary so this step is a precaution so you don’t burn the bottoms. It elevates the potato off of direct heat.
If you bake both pans at once, swap oven location half way through and rotate for even browning.
Let sit out of the oven for a few minutes then remove with a small spatula and serve.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.