Duchess Sweet Potatoes with Mascarpone and Orange

By lorik

Ingredients

• 3 lb peeled, diced sweet potatoes
• 2 Tbsp olive oil
• 8 ounces mascarpone cheese
• 4 egg yolks
• 2 Tbsp minced toasted walnuts
• 1/2 tsp minced garlic
• 1/2 tsp freshly grated nutmeg
• Minced zest of 2 Oranges
• 2 Tbsp chopped fresh parsley
• Salt and pepper

Preparation

Step 1

Preheat oven to 425. Line 2 baking sheets with parchment paper.

Toss sweet potatoes with oil, salt and pepper, then transfer to a prepared baking sheet. Roast sweet potatoes until fork-tender, 30 minutes. Let cool 10 minutes.

Puree mascarpone, egg yolks, walnuts, garlic, nutmeg, and zest in food processor until smooth. Add sweet potatoes and continue to puree until smooth; transfer to a bowl. Stir in parsley, then season with salt and pepper.

Transfer potatoes to a large pastry bag fitted with a 1 1/2 inch star tip. Hold bag straight up and pipe in a circular motion to form eight mounds, onto prepared baking pan. Bake until tops are lightly browned, about 15 minutes.