Sweet potato is a simple and versatile ingredient that is available year-round. Even the humble sweet potato can be easily dressed up. Its gorgeous orange color, its sweet flavor and its creamy smooth texture make this recipe a masterpiece.
I have called this recipe “sweet potato cupcake toppers” because the mashed sweet potato pipes so beautifully that it looks ready to top a cupcake. The elegance of the star-tip piping makes such a beautifully presented side-dish.
But, don’t let the beautiful color and presentation of these toppers fool you.
The elegance of this dish is paralleled only by the impressive taste and texture. The natural sweetness and of the sweet potato is intensified by roasting the raw sweet potato and then adding honey or agave syrup. The baking of these piped cupcake toppers create a light and crispy ouer shell, while the inside retains a soft, creamy texture.
These sweet potato toppers add a touch of elegance to any meal, but are actually simple to prepare. I have used a large star tip to pipe them, but they can be easily piped from a zipper bag with the corner cut, as well.
This recipe will wow your guests and only you will know how simple they were to prepare.
2 tablespoons olive oil
1 tablespoon agave syrup or honey
dash of salt and pepper
Roast sweet potatoes at 425 degrees F for 45 minutes to 1 hour. Sweet potatoes are ready when the outside is soft and there is a gap between the peel and the inside pulp. Allow to cool and then carefully peel away the skin.
Using the s-blade in the food processor, pulse sweet potato pulp, egg, olive oil, syrup or honey and salt until puree is smooth and creamy.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Fill a large piping bag fitted with a star tip or a zipper bag with sweet potato puree. To do this most easily and without making much of a mess, cuff bag over tall jar or glass. Use a stiff rubber spatula to load puree into piping or zipper bag.
If not using a tip, cut corner of bag. Squeeze air out of the top of the bag and twist top of bag shut. Push puree to tip or cut corner. Pipe sweet potato puree onto parchment paper.
Bake for 20-30 minutes. Sweet Potato toppers should be slightly firm and dry on top when ready.
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