Duchess Purple Sweet Potatoes

Your guests will think these little puffs of potato, eggs, parmesan and butter look like jewels when they’re served. The color is outrageous, and the shape is charming: we like to use a star-tipped piping bag for elegant, butter-collecting ridges.
Prep Time
Cook Time


  •  3 pounds purple sweet potatoes, scrubbed
  •  6 Tablespoons Danish Creamery Butter, melted, divided
  •  ½ cup finely grated Parmesan
  •  4 large egg yolks
  •  Kosher salt
  •  freshly ground black pepper


  • Preheat oven to 400°F. Line a baking sheet with foil and place potatoes on it. Prick potatoes all over with a fork, cover tightly with foil, and bake for 45 minutes to 1 hour, or until cooked through and soft. Set aside until cool enough to handle.
  • Peel potatoes, cut into chunks, and pass through a potato ricer fitted with a fine disc. Stir in 4 tablespoons butter, parmesan and egg yolks; season with salt and pepper.
  • Line 2 baking sheets with parchment paper. Transfer half the mixture to a large piping bag fitted with a large star tip. Pipe potatoes onto baking sheets into 3-inch wide swirls. Freeze until firm, about 20 minutes. Meanwhile, increase oven to 450°F.
  • Bake until golden brown on the edges, 20-25 minutes. Brush with remaining 2 tablespoons melted butter. Serve hot.

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