Dress up your holiday dinners with these swirled buttery 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. I know you'll love them, not only because they're delicious, but because they're easy to serve as individual portions, and you can prep them ahead of time.
So let's make this healthy sweet potato side dish!
sweet potatoes: sometimes known as yams, depending on where you live, or where you shop!
cream: or milk, or non-dairy milk, to make these rich and creamy
eggs: to bind them all together!
herbs: like parsley, chives or fresh rosemary for garnish
Here's a quick overview of what you'll do to make these Duchess Sweet Potatoes. Complete instructions are in the recipe card below.
- 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 large star tip, pipe swirling mounds onto 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!
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!
Before baking, top each swirled mound with a small amount of finely grated Parmesan or Romano cheese.
Try half and half! Use equal amounts of Yukon Gold potatoes and sweet potatoes instead.
Use whatever herbs you have on hand, like fresh oregano, thyme, parsley or chives. Don't forget to add a sprinkle of sea salt or freshly ground pepper.
Storage and reheating instructions
Store leftovers in a covered container in the fridge. To reheat, place on a baking sheet and place in a 350°F. oven for 10 - 15 minutes or until warm.
🗒 More healthy sweet potato recipes
If you're looking for more ideas for a sweet potato side dish, check these out:
Make-Ahead Duchess Sweet Potatoes
- 3 lbs. sweet potatoes, peeled and cut in chunks
- ⅓ cup butter, softened
- 2 tablespoon cream, milk, almond milk, or cashew milk
- 2 large eggs
- 2 tablespoon butter, melted for garnish
- 2 tablespoon parsley or chives, for garnish
- 1 teaspoon 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.
- Grease two baking sheets or line with parchment paper.
- 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).
- 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 they're ready to bake, drizzle the mounds with melted butter. Bake for 15 minutes or until mounds are slightly crispy. 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.