Tastes of Lizzy T participates in affiliate advertising programs. We may earn a commission when you make a purchase through links on our site.
Savory mashed sweet potato puffs make an elegant, healthy side dish for your family dinner. These sweet potato swirls are often called duchess potatoes.
We’re on Anna Maria Island this week loving every minute of the palm trees swaying in the breeze. There’s nothing like the sound of the surf hitting the sand, feeling the warm sun on my face.
Ok, so maybe the food on vacation is just as good as the sun if not better.
You know we just
suffered through completed a Whole30. We’re trying not to undo everything we accomplished in our healthy month of January. But we are saying “Yes, please!” to some delicious donuts, coffees and fish dinners.
And when we get home we’ll need to push reset and get back to healthy eating. Which I’m not all that upset about because ya know what? You can eat a healthy diet and enjoy it.
Twice Baked Sweet Potato Puffs are just one example of a healthy side dish recipe that I come running for. These mashed sweet potatoes are gluten free, dairy free (if you use ghee in place of butter), grain free and sugar free. Paleo-approved and a fun Whole30 recipe.
With Easter coming up, you may be looking for a healthy side dish to go alongside your honey baked ham. These sweet potato puffs are easy, savory and oh, so pretty!
Here’s some tips on making them.
Wash and peel 3 pounds of fresh sweet potatoes. Please don’t use canned sweet potatoes for this recipe. Fresh sweet potatoes are so much better and definitely give these sweet potato puffs a light, pleasantly clean taste.
Cut the potatoes into large chunks and boil them until they are soft. Depending on the size of the potatoes this will take 15-20 minutes.
Drain the water off the potatoes and add butter (or ghee or even coconut oil) and cashew milk (or the milk of your choice). Use a mixer to whip and mash these potatoes until they are smooth. You don’t want any chunks at all. Think baby food. Ok, maybe don’t think baby food, but you get the picture.
Then add your two eggs and whip those potatoes and eggs together for a minute or two until they are light and fluffy.
Now comes the fun part. You’re going to make those pretty little swirls using a decorating bag and a Wilton 1M tip. This is a tip with a large opening that is perfect for squeezing those potatoes out.
Fill the bag with the mashed potatoes and squeeze swirls onto a greased baking sheet. Once you’ve made all of the swirls, drizzle them with butter, then bake them for 15 minutes at 425 degrees. Then you can broil them for just 2-3 minutes in order to get a little bit of a brown edge on the swirls. This makes them look so pretty!
I’ve made these several times and I prefer using a dark baking sheet. The bottoms of the potatoes seemed to get a little more caramelized and slightly crispy when I used a dark baking sheet as opposed to a shiny metal sheet. Either works, though.
So officially these sweet potato puffs are not twice baked. They’re once cooked and once baked. But they have that depth of flavor that twice baked potatoes have.
Serve them with ham or turkey as a main dish along with a side of veggies. A simple, healthy dinner that is perfect for holidays, company and family dinners!
why don’t you bake the sweet potatoes instead of boiling them so as to retain all their nutrients?
What a fun idea – hope you are enjoying your vacation. It sounds heavenly!
Those look delicious, and they are so healthy and pretty too! They’d be perfect for Easter!
Oh yum! These sound delicious and are perfect for me… I love sweet potato and I’m gluten-free and lactose-free 🙂
Can you make these ahead of time?
Great adaptable recipe! We made them to go with the leftover Christmas ham. Substituted Mexican crema for the milk, add a generous grinding of nutmeg and 1 Tbsp of Parmesan cheese for half a recipe. Next time will increase the parm in the recipe and perhaps sprinkle a bit on top as well. They were beautiful and tasty!!
If I don’t have the decorating bag/tip, could I spoon them out and make them non swirls or does the decorating tip make them fluffy/airy?
Hi, is this in Celsius or farenheit? Thanks.
I was wondering if you thought that subbing the milk for orange juice or coconut milk would work?
Do you think it could work without the eggs?
Can you make them the day before?
These look so good! I am just wondering if you think I can mix these up and do the swirls then freeze them? This would be great around the holidays but things get a little (really) hectic around that time and having a few things predone that I can just bake will make the stress easier.
These do look yummy. I’m completely dairy-free. I’m wondering if coconut oil would work in place of the butter / ghee? Thanks!
Have you tried making them a day (or 2) ahead of time?
How many servings does this recipe make?