Sweet Potatoes Duchesse
|Sweet potatoes||2 Medium, peeled and quartered|
|Butter||2 Tablespoon (About 1/2 Stick, At Room Temperature)|
|Freshly grated nutmeg||1⁄8 Teaspoon|
Boil sweet potatoes in salted water until tender.
Drain, return to pan and shake over high heat for a few seconds to evaporate any remaining moisture.
Transfer to bowl and mash.
Using electric mixer, beat in butter until smooth.
With mixer running, add yolk and spices and whip at high speed until fluffy.
Add salt to taste.
Using pastry bag fitted with open star tube, pipe potato mixture around edge of ovenproof platter.
Set aside to cool.
Cover loosely and refrigerate.