Duchess Style Sweet Potatoes Recipe
Even though I’ve had to back off of sweet potatoes in a big way due to the carb count, I still have a major love affair with them. And since I’m hosting Thanksgiving this year, I thought I’d give this Clean Eating Duchess Style Sweet Potatoes recipe a try.
Basically, this style of potato is simply adding egg yolks, a little cream, and some spice. Then piping them through a cake bag with a large, open tip (with claws – I don’t know what they’re called. Below is a photo.) Then you bake them a second time and serve them.
I will admit to stealing just one bite. I mean, I can’t very well post something here without at least trying it, am I right? And that one little bite was heaven to my taste buds!
These are great for the holidays or any special occasion really. They sound kind of complicated, which is why it’s taken me forever to give them a try. But if you have the tip and cake bag, it’s actually a pretty simple process.
One tip I can give you is to bake or boil the sweet potatoes the day before you make this. Cool them in the fridge overnight and step 1 is essentially complete with minimal effort.
Then the next day, you just mash, pipe and bake. It’s actually pretty quick and simple!
I piped mine into a single bowl, but you can pipe individual dollops onto an oiled cookie sheet and bake them that way for individual servings. Basically, you can make these servings any size you like.
If I’m being totally honest, I baked this in one dish because I didn’t want to be baking the little mini dollops all day long. So if time is an issue, bake it in one dish. Just note that the dish you bake it in should also be the dish you serve it in. So make sure your serving dish is oven-proof.
So go ahead and impress your friends and family with some really fancy sweet potatoes. I bet they’ll ask for the recipe!
P.S. – This is the type of tip I used on my cake bag.
More Healthy Sweet Potato Recipes
Duchess Style Sweet Potatoes Recipe
Duchess Style Sweet Potatoes Recipe
Ingredients
- 2 lb. sweet potatoes (baked and cooled)
- ½ tsp. salt
- 2 large egg yolks
- ¼ cup cream (full-fat coconut milk for dairy free)
- ¼ tsp. ground nutmeg
- ½ tsp. ground cinnamon
- 1 tbsp. oil
Instructions
- Preheat oven to 425 F.
- As stated above, cook and cool your potatoes. I baked mine the night before and cooled overnight in the fridge.
- Remove the skins from your potatoes and place them in a food processor (Or a large bowl if you have a stick blender).
- Add all the other ingredients and blend until smooth.
- Transfer to a cake bag and pipe the potatoes onto a parchment-lined cookie sheet.
- Drizzle with a tiny bit of oil over the tops and bake for about 20-30 minutes.
- Cool and then use a spatula to transfer the potatoes onto a serving plate.
Notes
Nutrition
