Sweet Potato Puffs

 

3

large (about 2 pounds) sweet potatoes, peeled and cut into 1-inch pieces

1/4

cup butter or margarine, softened

2

tablespoons packed brown sugar

1/2

teaspoon grated orange peel

1/4

teaspoon ground cardamom

2

eggs, beaten

1

tablespoon butter or margarine, melted

2

tablespoons chopped crystallized ginger, if desired

• 1 Place sweet potatoes in 3-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered about 20 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.
• 2 Heat oven to 425ºF. Mash potatoes in medium bowl until no lumps remain. Add remaining ingredients except 1 tablespoon butter and the ginger. Beat vigorously until potatoes are fluffy.
• 3 Drop potatoes by 1/2 cupfuls onto ungreased cookie sheet, forming 8 mounds. (Or spoon potatoes into decorating bag and form 8 rosettes.)
• 4 Brush 1 tablespoon melted butter over potatoes. Bake about 15 minutes or until hot. Sprinkle with ginger.