Sweet Potato Puffs (Rosettes) Make Ahead

• 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

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.

sweet potatoes, butter, brown sugar, orange zest, cardamom, eggs, butter, ginger

Taken from www.food.com/recipe/sweet-potato-puffs-rosettes-make-ahead-488458 (may not work)