Duchess Sweet Potatoes

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Ingredients:

4-5 medium sized sweet potatoes, baked and cooled.
3T Brown butter, cooled
1 Tbsp Big L's Yam Seasoning 
1 Tbsp Vanilla flavoring
1/2 tsp Orange zest
3 Eggs yolks, beaten
1/3 Cup heavy cream
1/2 Cup Granulated sugar
1 Tbsp Orange Juice

Method:

• Preheat oven to 375 degrees Fahrenheit.
• Remove skin from baked sweet potatoes and add potatoes to a large bowl.
• Add cooled brown butter and heavy cream to the bowl and mix with a hand or stand mixer until smooth.  
• Add remaining ingredients and mix until well combined. 
• Scoop the sweet potato mixture into a piping bag fitted with a large star tip. 
• Pipe rosettes about 2 inches in width on a parchment lined baking sheet. 
• Bake for 20 minutes on the middle rack.  Oven temperatures vary, bake until the edges begin to brown a bit.
  
• Allow the duchess potatoes to cool on the baking sheet for a few minutes before serving.   
• Optional: Serve with a drizzle of pure maple syrup or honey.  I added crushed pecans before baking, which adds a nice crunch and contrasting texture.