Sweet Potato Puffs (Rosettes) Make Ahead |
|
 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
From Betty Crocker and posting for safekeeping. These mounds of flavorful mashed sweet potatoes nicely accompany ham, turkey, and pork. They're even more impressive when piped into rosettes . Can be made unbaked up to 24 hours ahead. Think it might even be possible to freeze unbaked and use within a month, making it possible for empty nesters to enjoy again. Ingredients:
2 lbs sweet potatoes, peeled 1 inch chunks |
1/4 cup butter, softened |
2 tablespoons brown sugar |
1/2 teaspoon orange zest |
1/4 teaspoon cardamom |
2 eggs, beaten |
1 tablespoon butter, melted |
2 tablespoons crystallized ginger, if desired |
Directions:
1. Place sweet potatoes in 3 quart saucepan; add enough water to cover.
2. Cover and heat to boiling; reduce heat.
3. Simmer covered about 20 minutes or until potatoes are tender; drain.
4. Shake potatoes in saucepan over very low heat until dry.
5. Preheat oven to 425 degrees, if making same day.
6. Mash potatoes, add remaining ingredients EXCEPT the last two-the 1 tablespoon butter and crystallized ginger.
7. Beat vigorously until potatoes are fluffy.
8. 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.
9. When baking, brush remaining 1 tablespoon butter over rosettes.
10. Bake at 425 degrees about 15 to 18 minutes or until hot.
11. Sprinkle with ginger, if desired.
|
|