Dress up your holiday dinners with these Make-Ahead Duchess Sweet Potatoes. Here's an easy savoury recipe that can be made in advance.
Course Side Dish
Cuisine American, Canadian
Prep Time 30minutes
Cook Time 15minutes
Total Time 45minutes
Author Flavour & Savour
3lbs.sweet potatoes,peeled and cut in chunks
2tbspcream, milk, almond milk, or cashew milk
2tbspbutter,melted for garnish
2tbspparsley or chives,for garnish
1tspsea 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.