Sweet Potato Puffs (Rosettes) Make Ahead - cooking recipe

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

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 potatoes are tender; drain.
Shake potatoes in saucepan over very low heat until dry.
Preheat oven to 425 degrees, if making same day.
Mash potatoes, add remaining ingredients EXCEPT the last two--the 1 tablespoon butter and crystallized ginger.
Beat vigorously until potatoes are fluffy.
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.
When baking, brush remaining 1 tablespoon butter over rosettes.
Bake at 425 degrees about 15 to 18 minutes or until hot.
Sprinkle with ginger, if desired.