I was less than a week into culinary school (at the Center for Kosher Culinary Arts), when we dedicated an entire day to potatoes. An entire day. Let’s just say that if I was stranded on a dessert island, potatoes is all I would need.
One of the things we learned to make is duchesse potatoes. In culinary arts, duchesse refers to a classic French recipe for puréed potatoes that includes butter, egg yolks, nutmeg, salt and pepper. We piped the filling into scooped-out potato halves, formed some of it into crispy fried potato croquettes and experimented with the extra filling to make fried pear shapes. When I saw my culinary instructor stick a bay leaf and clove into the crispy breaded mound of potatoes, a light switch went off in my head and I knew I’d be making THESE for Rosh Hashanah.
And by these I mean the adorable duchesse sweet potato “apples” that you see here. Duchesse sweet potatoes are not as popular as their russet cousins, but they are just as delicious. One of the tricks I learned is to add instant mashed potato flakes to the filling to help it firm up and hold it’s shape. To stay true to the classic duchess recipe, I added a pinch of nutmeg, and subbed coconut oil for the butter, complementing the sweet potato flavor (and keeping it pareve). The addition of honey and sliced apple makes these the perfect dish to serve at your Rosh Hashanah meal.
Now since The Kosher Connection (a group of kosher food bloggers that I belong to) is so generous, they decided to do a link-up of APPLE recipes in honor of Rosh Hashanah. Below, you’ll find links to countless sweet apple recipes that are perfect to start off the New Year.
You can also check out these other BIB recipes that are perfect for Rosh Hashanah:
Sending you all best wishes for a happy and healthy sweet New Year!
Duchesse Sweet Potatoes with Apples
3 small apples, cored and sliced into 1/2″ thick rounds
3 tbsp coconut oil, divided
1 tsp cinnamon
4 medium sweet potatoes
2 egg yolks
2 tbsp honey
1/4 tsp nutmeg
salt, to taste
1/4 c instant mashed potato flakes
1 egg mixed with 1 tbsp water, for eggwash
Preheat oven to 400 degrees and bake sweet potatoes until soft and syrupy, about 1 hour. Set aside to cool.
Remove the flesh of the sweet potatoes and add to a bowl. Mix in egg yolks, 2 tbsp of coconut oil, honey, nutmeg, salt and instant mashed potato flakes. Add the mixture to a piping bag fitted with a large star tip.
Place the apple rounds on a parchment-lined baking sheet (you should have 9 rounds of equal size) and brush both sides lightly with remaining tbsp of coconut oil. Sprinkle the apples lightly with cinnamon.
Pipe the sweet potato filling onto the apples to form a round shape and brush lightly with eggwash. Bake at 400 degrees for 30-40 minutes, until sweet potatoes are set and just starting to brown around the edges.
Place a clove and bay leaf in the center of each sweet potato mound to resemble an apple.
YIELDS: 9 duchesse sweet potato & apple mounds.