Clean Eating duch*ess Style Sweet Potatoes Recipe (2024)

FAQs

What is the distinctive ingredient used to make duch*ess potatoes? ›

Add softened butter, heavy cream, and whole bunch of egg yolks, which are one of the defining ingredients of duch*ess potatoes. By the way, I was reviewing the pages of my new cookbook the other day and boy, oh boy does it require a lot of egg yolks. Egg yolks, egg yolks, egg yolks. There is no substitute.

Boiling may actually retain most of the antioxidant power of sweet potatoes, compared to roasting and steaming. If we compare baking to boiling microscopically, boiling helps thin out the cell walls and gelatinize the starch, which may enhance the bioavailability of nutrients.

Baking Soda – boiling the potatoes in baking soda draws out the starch and allows the outside to get brown and crispy. Sweet Potatoes – yams work fine too. Extra Virgin Olive Oil – gets infused with rosemary and garlic and is the key to getting that crispy exterior.

Wash and scrub the sweet potatoes thoroughly with a brush, then pat them dry. Poke the sweet potatoes with a fork 3 to 4 times to ensure that steam can escape during baking. Bake the potatoes: Place the potatoes on the prepared baking sheet. Bake for 30 minutes, then flip them over.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

I love butter and cream more than someone should, but if you add too much, your duch*ess potatoes will collapse, and lose their shape, with some of that fat separating and leaking out anyway. So, if you're craving Joël Robuchon's pommes purée, this might method may not be for you.

They're a Great Anti-Inflammatory Food

Researchers are beginning to understand now how much chronic inflammation contributes to the development of chronic diseases such as diabetes and cancer. Sweet potatoes contain natural anti-inflammatory compounds that help to reduce inflammation in the body.

As with potatoes, cooking decreases or removes many sweet potato antinutrients. Sweet potato allergy or intolerance is quite rare.

Boiled sweet potatoes affect blood sugar levels far less than other varieties, such as fried, roasted, or baked versions. Longer boiling times reduce the GI further. To support better blood sugar control, it's best to select healthy cooking methods and enjoy sweet potatoes in moderation.

While boiling makes sweet potatoes tender, it doesn't help much with their flavor. Most dishes that call for boiled sweet potatoes would be improved if you used roasted or baked sweet potatoes.

Why do you need to soak sweet potatoes before cooking? ›

Some recipes for homemade sweet potato fries ask you to soak the fries before cooking. The theory is that soaking draws out starch from inside the potatoes, helping them crisp up.

Browning butter packs in tons of flavor, without dulling the sweet potatoes. Slow-roasting the sweet potatoes activates endogenous enzymes that bring out their natural sweetness. A touch of maple syrup, butter, and a bit of chopped thyme are the only embellishments these naturally sweet sweet potatoes need.

No matter which variety you're shopping for, look for firm sweet potatoes with smooth skin and no noticeable blemishes or soft spots. Sweet potatoes often have a layer of dirt caked to their skins. This is normal—they grow underground! —but you'll definitely want to give them a good rinse before cooking.

There is not much difference between boiling sweet potatoes with the skins on versus peeling them, but you will get a boost of fiber and potassium if you keep the skin on. The skin also adds a subtle texture to each bite. If you're looking for a smoother mash, peel the potatoes first before boiling.

You can very easily remove the sweetness by using vinegar. For this, sometime before preparing the vegetable: Put the potato in a vessel add three to four mugs of water and one to two spoons of vinegar liquid. You can also peel the potatoes and put them in the water and vinegar mixture.

What Kind of Potato is Most Often Used for duch*ess Potatoes? You want to use a starchy potato such as Yukon Gold or Russet. We prefer to use Russet potatoes. They not only taste great, but they also make a perfectly creamy mashed potato.

Why are they called duch*ess potatoes? This elegant side dish originated from France in the 1700's where it was called "pommes duch*esse". The added egg yolks give the mashed potatoes a velvety texture, wonderful golden color, and richness thanks to the added fat from the yolks.

Princess is an early, high yielding table potato and salad variety with cooking type A-B. This variety shows very regular oval tuber shape and deep yellow flesh color.

Annabelle are longish, oval, medium-sized potatoes with light-yellow skin, shallow eyes and yellow flesh. Each plant will produce around 36 potatoes for a total weight of 4 pounds (1.8 kg.) Popular in Dutch supermarkets at the start of the 2000s.