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Sweet Potato Puffs


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  • 3 large sweet potatoes (approx. 2 lb), peeled and cut into 1" pieces
  • 1/4 cup butter, softened
  • 2 tbsp packed brown sugar
  • 1/2 tsp grated orange peel
  • 1/4 tsp ground cinnamon
  • 2 eggs, beaten
  • Topping
  • 1 tbsp butter melted
  • 2 tbsp crystallized ginger



Step 1

Place sweet potatoes in 3 qt saucepan; add enough water to cover. Cover and heat to boiling, reduce heat. Simmer about 20 minutes or until tender; drain. Shake potatoes in saucepan over low heat to dry.

Heat oven to 425 degrees. Mash potatoes in medium bowl until no lumps remain. Add remaining ingredients. Beat vigorouslyj until potatoes are fluffy. Drop potatoes by 1/2 cupfuls onto cookie sheet, forming 8 mounds or use decorating bag and form 8 rosettes. Brush melted butter over potatoes. Bake about 15 minutes or until hot. Sprinkle with ginger and serve.


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