2tablespooncream, milk, almond milk, or cashew milk
2largeeggs
2tablespoonbutter,melted for garnish
2tablespoonparsley or chives,for garnish
1teaspoonsea salt,or smoked sea salt for garnish
Instructions
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.