Sweet Potato Puffs
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4.6
42 reviews
Excellent
Sweet Potato Puffs
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Twice Baked Sweet Potato Puffs make an elegant, healthy side dish for your holiday dinner. These mashed sweet potato swirls are also called duchess potatoes.
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Ingredients
- 3 pounds sweet potatoes washed and peeled
- 1/3 cup salted butter or ghee softened
- 2 tablespoons cashew milk or any milk you prefer
- 2 large eggs
- 3 tablespoons salted butter melted (for drizzling)
- Additional salt to taste
- fresh parsley for garnishing
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Instructions
- Boil water in a large saucepan over medium heat. Cut the potatoes into chunks and place the chunks in the boiling water. Allow the potatoes to boil for 15-20 minutes* or until the chunks are soft. Drain off the water. 3 pounds sweet potatoes
- Preheat the oven to 425ºF.
- Place the drained cooked potatoes in a bowl. Add the butter and milk to the drained potatoes. Use a hand mixer to beat the potatoes until the butter is completely melted and the potatoes are smooth. If you don't have an electric mixer, use a potato masher. 1/3 cup salted butter or ghee, 2 tablespoons cashew milk
- Add the eggs and beat for an additional 1-2 minutes until the egg is completely mixed in. The mixture should look light and fluffy. 2 large eggs
- Take a large disposable decorating bag and snip the tip off. Place Wilton 1M tip inside the bag and push it into the cut off tip. Fill the decorating bag with the sweet potato mixture.
- Spray a dark baking sheet with coconut cooking spray. (For better browning, it's best not to use parchment paper or a baking mat for this recipe.)
- Take the decorating bag, hold it perpendicular to the baking sheet and pipe a swirling mound of sweet potatoes on the prepared pan. Continue until you've used all of the sweet potato mixture. Drizzle the melted butter over the sweet potato swirls. 3 tablespoons salted butter
- Bake for 15 minutes. Turn the oven to high broil and broil for 2-3 minutes. Be sure to watch the sweet potato swirls carefully and take them out when they just barely brown on the edges.
- Snip fresh parsley over the sweet potatoes if you desire. Add additional salt also if you'd like. Additional salt, Fresh parsley
Notes
- *The exact cooking time for the potatoes will depend on how big you cut the potato chunks.
Nutrition Information
Show Details
Serving
161g
Calories
216kcal
(11%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
62mg
(21%)
Sodium
167mg
(7%)
Potassium
475mg
(14%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
19653IU
(393%)
Vitamin C
3mg
(3%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 161g | |
| Calories | 216kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 62mg | 21% |
| Sodium | 167mg | 7% |
| Potassium | 475mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 19653IU | 393% |
| Vitamin C | 3mg | 3% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
42 reviews
Excellent
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