Make ahead Christmas recipes – Duchess sweet potatoes (gluten and dairy free)

It’s the countdown to Christmas and time to start prepping for the big day. One way to get organised and give yourself less to worry about, is to make ahead as much as possible. This week, I’m excited to be sharing with you some Christmas recipes you can make in advance, so on the day itself you can wow your guests with your creative handiwork. All the recipes are gluten, dairy and nightshade free.

First up today is a recipe I’m resurrecting from the 1980’s – Duchess potatoes.

Duchess sweet potatoes - A Free From Life

These were a childhood favourite of mine and something we only ever had on Christmas day, so it was always something to look forward to. I remember mum making them in advance and freezing them, so all she needed to do was defrost and warm through on the day. Mum always made them with white potatoes to go alongside the roasties, but as I don’t eat white potatoes, I thought I’d try something different and make them with sweet potatoes instead.

It does take a little preparation to make these, but don’t be put off. My piping skills are non-existent, but I managed to produce something that looks as though I actually knew what I was doing. They are a show-stopping side dish that will add that something extra to your Christmas meal and the colour of these is just so vibrant and gorgeous, they are going to look amazing alongside the purple of the red cabbage and the bright green of the sprouts.

Duchess sweet potatoes - A Free From Life

Tomorrow I will be making stuffing balls, with cranberry, orange and chestnuts.

Duchess Sweet Potatoes
Print Recipe
A nightshade free alternative to the classic 80's side dish, Duchess Potatoes
Servings
10 20-24
Cook Time
20 mins
Servings
10 20-24
Cook Time
20 mins
Duchess Sweet Potatoes
Print Recipe
A nightshade free alternative to the classic 80's side dish, Duchess Potatoes
Servings
10 20-24
Cook Time
20 mins
Servings
10 20-24
Cook Time
20 mins
Ingredients
Servings: 20-24
Instructions
  1. Preheat the oven to 200C
  2. Boil the sweet potatoes until they are tender (about 20-30 minutes)
  3. Drain and return to a low heat for a minute to allow the remainder of the water to evaporate
  4. Mash the sweet potatoes, using an ordinary potato masher, then use an electric mixer to whisk them until smooth and creamy
  5. Add the butter and egg yolk, along with salt and pepper to taste and continue to whisk for another minute or two until light and fluffy
  6. Lightly oil two baking trays
  7. Spoon the sweet potato mixture in to the piping bag and push down. Twist the open end and push the mixture until it comes through the nozzle. Test it before you start to make the real things.
  8. Work in circles, by piping the sweet potato in spirals until you have a rosette shape. Feel free to get creative at this point.
  9. Bake in the oven for 20 minutes or until lightly browned. Leave to cool on the trays before removing to freeze.
Share this Recipe
Powered byWP Ultimate Recipe

About Nicola Young

Freelance writer and copywriter

Leave a Reply