Sweet Potato Puffs (rosettes) Make Ahead

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 lbs sweet potatoes, peeled 1 inch chunks
• 1/4 cup butter, softened
• 2 tablespoons brown sugar
• 1/2 teaspoon orange zest
• 1/4 teaspoon cardamom
• 2 eggs, beaten
• 1 tablespoon butter, melted
• 2 tablespoons crystallized ginger, if desired

Recipe

• 1 place sweet potatoes in 3 quart saucepan; add enough water to cover.
• 2 cover and heat to boiling; reduce heat.
• 3 simmer covered about 20 minutes or until potatoes are tender; drain.
• 4 shake potatoes in saucepan over very low heat until dry.
• 5 preheat oven to 425 degrees, if making same day.
• 6 mash potatoes, add remaining ingredients except the last two--the 1 tablespoon butter and crystallized ginger.
• 7 beat vigorously until potatoes are fluffy.
• 8 drop potatoes by 1/2 cupfuls onto ungreased cookie sheets forming 8 mounds. or spoon into decorating bag using large star tip or ziplock bag with corner cut off and form 8 rosettes. at this point, you either bake or cover and refrigerate or freeze for later. if freezing, it will need to be thawed in fridge.
• 9 when baking, brush remaining 1 tablespoon butter over rosettes.
• 10 bake at 425 degrees about 15 to 18 minutes or until hot.
• 11 sprinkle with ginger, if desired.