Duchess potatoes make an elegant side dish perfect for entertaining. These duchess sweet potatoes will quickly become a favorite.
You know that flavor of sweet potato casserole? Well, these duchesse sweet potatoes immediately make you think of them with the first bite! Perfect for serving as a side dish with any meal, this elegant sweet potato recipe is healthy to boot!
Made with pureed sweet potatoes, maple syrup, salt, pepper and butter, these sweet potatoes are a definite favorite!
I recommend using a food mill or potato ricer to puree your cooked sweet potatoes for this dish as it yields a lighter, fluffier potato and makes them not so dense or retain as much moisture, which is perfect for this dish!
If you do not have a food mill or a potato ricer, you should be fine using an electric mixer or potato masher, you’ll just find that the texture will be different. Which, in my opinion, is totally fine! But, if you have one, by all means this is the dish to use it on!
Here’s my Duchess Sweet Potatoes recipe. I think you’ll love them!
- 2 pounds sweet potatoes, cooked
- 3 tablespoons unsalted butter, softened
- 1 tablespoon maple syrup
- 1 egg
- salt and pepper, to taste
- Peel sweet potatoes and place them back onto a rimmed sheet pan to dry in a 300º F oven for about 15 minutes to dry. Remove potatoes from the oven and increase oven temperature to 350º F.
- Puree warm sweet potatoes using a food mill or ricer, for best results, over a large bowl. Add butter, maple syrup, and egg, stirring to combine well. Add salt and pepper to your preference.
- Fill a large piping bag, fitted with a large star tip, with the sweet potato puree. Pipe large mounds of sweet potato puree onto a parchment or silicon mat lined rimmed baking sheet pan. Place into oven and bake for 12-15 minutes, or until potatoes are well-set. Remove from the oven and serve warm.