SWEET POTATO PUFFS

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Sweet Potato Puffs image

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

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 8

Number Of Ingredients 8

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

Steps:

  • 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.
  • Heat oven to 425°F. 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.
  • Drop potatoes by 1/2 cupfuls onto ungreased cookie sheet, forming 8 mounds. (Or spoon potatoes into decorating bag and form 8 rosettes.)
  • Brush 1 tablespoon melted butter over potatoes. Bake about 15 minutes or until hot. Sprinkle with ginger.

Nutrition Facts : Calories 165, Carbohydrate 20 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg

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