Dress up your holiday dinners with these Make-Ahead Duchess Sweet Potatoes. Here’s an easy savoury side dish recipe that can be made in advance.
Duchess Sweet Potatoes are on the menu today! Change up your usual sweet potato side dish with these whipped, buttery swirls of sweet potatoes. Their slightly crispy edges and individual portions make them appealing, so be prepared to be asked for seconds!
Holiday dinners in my childhood often included a Corningware casserole dish of mashed sweet potatoes, mixed with brown sugar, butter and cinnamon and topped with marshmallows. Not just any marshmallow, however. More often than not they were the coloured variety: pale pink, green, and orange.
As kids, the only appeal of that dish to us was the gooey melted marshmallow topping! We’d make sure we all got our fair share, usually leaving the sweet potato mash on our plates.
Now as an adult, I shudder when I think of that dish. Why would you want to ruin naturally sweet, nutritious root vegetables with sugar and food colouring?
These Duchess Sweet Potatoes have a mellow earthy flavour. They’re a comforting side dish, perfect for a holiday dinner.
Sweet potatoes are a good source of beta-carotene, Vitamins C and B6, potassium, fiber and much more. They are on our weekday menus frequently because they’re so versatile: roasted, mashed, hasselback, baked, or stuffed!
Tips for Make-Ahead Duchess Sweet Potatoes
Peel, chop and boil sweet potatoes until tender. Use an electric mixer to combine them with softened butter, milk or cream and eggs.
Then the fun part begins! Fill a piping bag with the mixture and using a star tip, pipe swirling mounds on to greased or parchment paper-lined baking sheets.
At this point you can refrigerate them until serving time, when they’ll only take 15 minutes to bake.
Drizzle with a little melted butter and garnish with herbs and sea salt when they come out of the oven. Easy!
And if you’re looking for more ideas for a sweet potato side dish, check these out:
- Rosemary Garlic Smashed Sweet Potatoes: These savoury Rosemary Garlic Smashed Sweet Potatoes are roasted then drizzled with garlic-herb butter and topped with Parmesan. An ideal side dish for fall and winter meals.
- Baby Hasselback Sweet Potatoes: Baby Hasselback Sweet Potatoes with Garlic Herb Butter make a striking side dish. Slice potatoes thinly keeping the base intact, fan out accordian style, and baste with garlic herb butter.
- Smoky Sweet Potato Wedges: Discover the secret to making crispy Smoky Sweet Potato Wedges that don’t stick to the pan!
Make-Ahead Duchess Sweet Potatoes
- 3 lbs. sweet potatoes, peeled and cut in chunks
- 1/3 cup butter, softened
- 2 tbsp cream, milk, almond milk, or cashew milk
- 2 large eggs
- 2 tbsp butter, melted for garnish
- 2 tbsp parsley or chives, for garnish
- 1 tsp sea salt, or smoked sea salt for garnish
- Bring a large sauce pan of water to boil. Add cut sweet potato chunks. Cook for 15 - 20 minutes or until potatoes are tender. Drain.
- Using a hand mixer or stand mixer, beat the potatoes with softened butter. Add eggs and beat until well combined.
- In batches, transfer sweet potato mixture to a piping bag fitted with a large star tip (Wilton 1M).
- Grease two baking sheets or line with parchment paper.
- Pipe swirled mounds of sweet potatoes on baking sheet. At this point, you could refrigerate if you're not planning to bake right away.
- Preheat oven to 425°F. When ready to bake, drizzle the mounds with melted butter. Bake for 15 minutes or until mounds. Turn oven to broil, watch carefully and brown till edges are slightly brown. Remove from oven, sprinkle with sea salt and chopped parsley. Transfer to a serving platter using a fish turner or spatula.
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