Sweet Potato Puffs (Rosettes) Make Ahead

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 potatoes are tender; drain.
  • Shake potatoes in saucepan over very low heat until dry.
  • Preheat oven to 425 degrees, if making same day.
  • Mash potatoes, add remaining ingredients EXCEPT the last two--the 1 tablespoon butter and crystallized ginger.
  • Beat vigorously until potatoes are fluffy.
  • 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.
  • When baking, brush remaining 1 tablespoon butter over rosettes.
  • Bake at 425 degrees about 15 to 18 minutes or until hot.
  • Sprinkle with ginger, if desired.
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