Preparation:
1. Place sweet potatoes in 3-quart saucepan; add enough water (salted if desired) 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.
2. Heat oven to 425 degrees. Mash potatoes in medium bowl until no lumps remain. Add remaining ingredients except 1 tablespoon margarine and the ginger. Beat vigorously until potatoes are fluffy.
3. Drop potatoes by 1/2 cupfuls onto ungreased cookie sheet, forming 8 mounds. (Or spoon potatoes into decorating bag and form 8 rosettes.)
4. Brush 1 tablespoon margarine over potatoes. Bake about 15 minutes or until hot. Sprinkle with ginger. |
