Duchess Purple Sweet Potatoes

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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