Sweet Potato Puffs

Sweet Potato Puffs

These mounds of flavorful mashed sweet potatoes nicely accompany turkey, ham and pork. They're even more impressive when piped into rosettes.

Prep Time



Total Time






large (about 2 pounds) sweet potatoes, peeled and cut into 1-inch pieces
cup butter or margarine, softened
tablespoons packed brown sugar
teaspoon grated orange peel
teaspoon ground cardamom
eggs, beaten
tablespoon butter or margarine, melted
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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead Tip
To make ahead of time, cover potato mounds on cookie sheet and refrigerate no longer than 24 hours. Heat oven to 425ºF. Brush potatoes with butter. Bake 15 to 18 minutes or until hot.
Did You Know...
You can double this recipe to serve a larger crowd. Just be certain you have a large enough Dutch oven or other pan for boiling the potatoes and enough refrigerator space to hold two cookie sheets if you make these ahead of time.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 165
    • (Calories from Fat 80 ),
  • Total Fat 9 g
    • (Saturated Fat 2 g,),
  • Cholesterol 55 mg;
  • Sodium 120 mg;
  • Total Carbohydrate 20 g
    • (Dietary Fiber 2 g,
  • Protein 3 g;
Percent Daily Value*:
    • 1 Starch;
    • 1 Vegetable;
    • 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.