Sweet Potato Puffs

Course : Vegetables
Serves: 8
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3 large sweet potatoes (about 2 pounds), peeled and cut into 1-inch pieces
1/4 cup margarine or butter softened
2 tablespoons brown sugar packed
1/2 teaspoon orange peel grated
1/4 teaspoon ground cardamom
2 large eggs beaten
1 tablespoons margarine or butter melted
2 tablespoons ginger chopped crystallized

Preparation / Directions:

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.

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