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.
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