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

 

• 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.
• 
  
  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.
  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.