Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3         large         sweet potatoes (about 2 pounds), peeled and cut into 1-inch pieces
1/4       cup           margarine or butter, softened
2         tablespoons   packed brown sugar
1/2       teaspoon      grated orange peel
1/4       teaspoon      ground cardamom
2                       eggs, beaten
1         tablespoon    margarine or butter, melted
2         tablespoons   chopped crystallized ginger, if desired

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.