Ingredients
3
large (about 2 pounds) sweet potatoes, peeled and cut into 1-inch pieces
1/4
cup butter or margarine, softened
2
tablespoons packed brown sugar
1/2
teaspoon grated orange peel
1/4
teaspoon ground cardamom
2
eggs, beaten
1
tablespoon butter or margarine, melted
2
tablespoons chopped crystallized ginger, if desired
Preparation
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 tender; drain. Shake potatoes in saucepan over low heat to dry.
Heat oven to 425°F. Mash potatoes in medium bowl until no lumps remain. Add remaining ingredients except 1 tablespoon butter and the ginger. Beat vigorously until potatoes are fluffy.
Drop potatoes by 1/2 cupfuls onto ungreased cookie sheet, forming 8 mounds. (Or spoon potatoes into decorating bag and form 8 rosettes.)
Brush 1 tablespoon melted butter over potatoes. Bake about 15 minutes or until hot. Sprinkle with ginger.
