Sweet Potato Puffs (Rosettes) Make Ahead

1. 1

   Place sweet potatoes in 3 quart saucepan; add enough water to cover.

2. 2

   Cover and heat to boiling; reduce heat.

3. 3

   Simmer covered about 20 minutes or until potatoes are tender; drain.

4. 4

   Shake potatoes in saucepan over very low heat until dry.

5. 5

   Preheat oven to 425 degrees, if making same day.

6. 6

   Mash potatoes, add remaining ingredients EXCEPT the last two--the 1 tablespoon butter and crystallized ginger.

7. 7

   Beat vigorously until potatoes are fluffy.

8. 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. 9

   When baking, brush remaining 1 tablespoon butter over rosettes.

10. 10

    Bake at 425 degrees about 15 to 18 minutes or until hot.

11. 11

    Sprinkle with ginger, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.