These easy duchess sweet potatoes add a little pizzazz to your plate, but they are really simple to make. They would be a fun way to change up your Thanksgiving or Christmas meal, but are delicious any time!
Fancy up your sweet potatoes without much effort! These lovely duchess sweet potatoes make your dinner plate look nice and they taste delicious.
Nobody has to know how easy they were to make. They would be perfect for a fall dinner party, Thanksgiving or just because!
Do you guys like sweet potatoes? My husband could definitely go without. He usually humors me if I make them, but skips them at Thanksgiving.
I, on the other hand, love them. I love sweet potato fries, roasted sweet potatoes, baked sweet potatoes, sweet potato casserole. You name it, I probably like it!
I wanted to try something a little bit different, thinking maybe I would find the perfect thing to bring that husband of mine over to my side. So, I thought it would be fun to make a duchess potato version of sweet potatoes!
You get some slightly crunchy bits on the edges and soft, pillowy sweet potato on the inside. What’s not to love?
I am a busy mom though. I work a full time job, chase a kid who is full of energy and have to make dinner in the few minutes in between.
So, starting with fresh sweet potatoes that need to be peeled and boiled didn’t seem realistic. That’s where the quick and easy part of this recipe comes in.
In traditional duchess potatoes, you’d start with whole russets and turn them into mashed potatoes. A little piping and baking later and you have something new and fancier than you had before.
I envisioned doing something similar with the sweet potatoes, but didn’t want to spend quite that much time and effort. But where there is a will, there is a way!
I knew just the thing to save most of the time and effort would be to use canned sweet potatoes. It worked like a charm!
Just drain them and give them a mash. Mix in a few quick ingredients, spoon them into a piping bag and “Voila!” magic is born!
This shortcut method makes these quick enough to make on a weeknight and fancy enough to serve to guests. They would be a fun twist to your classic sweet potato side on Thanksgiving or would be great alongside a ham as well.
I don’t think they made my husband a sweet potato lover, but he did eat a couple. I’ll take that as a win for now and accept the challenge of still working to convert him!
Tips and Tricks
- Make sure you mash the sweet potatoes really well. They are easier to pipe if there aren’t lumps to block the tip.
- Don’t want to spice them with cinnamon? Try some chili powder instead!
- Don’t want to spend the whole dinner party in the kitchen? Mash and mix the mixture ahead of time. Then all you have to do is pipe and bake them when it’s dinner time.
- Have fresh sweet potatoes? Just peel and boil them until they are soft enough to mash!
- Have leftover baked sweet potatoes? No problem! Just scoop out the middles and mash away!
Why are they called duchess potatoes?
The earliest known recipe for duchess potatoes was found in a French cookbook in 1746. At the time the term duchess was used to describe any recipe that used mashed potatoes and egg yolks.
- 1 egg, lightly beaten
- 29 oz can sweet potatoes, drained
- 1/2 tsp salt
- 1/2 tsp cinnamon
- a couple of grates of fresh nutmeg (about 1/8 tsp)
- Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- Mash together all ingredients until smooth and uniform. You want the mixture to be really smooth as lumps will clog the piping tip.
- Spoon into a piping bag with a large star tip.
- Pipe small mounds onto parchment paper.
- Bake for 15-17 minutes or until lightly browned.
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Amount Per Serving: Calories: 103Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 23mgSodium: 191mgCarbohydrates: 22gFiber: 4gSugar: 7gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.