Do you guys like sweet potatoes? Matt 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 Matt 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 two year old and have to make dinner in the few minutes in between. So, starting with sweet potatoes that need to be peeled and boiled didn't seem realistic. 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 Matt 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!
Quick and Easy Duchess Sweet Potatoes
1 egg, lightly beaten
1 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 (I love these precut sheets).
- Mash together all ingredients until smooth and uniform.
- Spoon into a piping bag with a large star tip.
- Pipe onto parchment paper.
- Bake for 15-17 minutes or until lightly browned.