Twice Baked Sweet Potato Puffs

Ingredients

• 3 pounds sweet potatoes washed and peeled
• 1/3 cup salted butter or ghee softened
• 2 tablespoons cashew milk or any milk you prefer
• 2 large eggs
• 3 tablespoons salted butter melted (for drizzling)
• Additional salt to taste
• Fresh parsley for garnishing

Instructions

• Boil water in a large saucepan over medium heat.
• Cut the potatoes into chunks and place the chunks in the boiling water. Allow the potatoes to boil for 15-20 minutes* or until the chunks are soft.
• Drain off the water.
• Add the butter and milk to the drained potatoes.
• Use a hand mixer to beat the potatoes until the butter is completely melted and the potatoes are smooth.
• Add the eggs and beat for an additional 1-2 minutes until the egg is completely mixed in.
• Take a large disposable decorating bag and snip the tip off.
• Place Wilton 1M tip inside the bag and push it into the cut off tip.
• Fill the decorating bag with the sweet potato mixture.
• Spray a baking sheet with coconut cooking spray.
• Take the decorating bag, hold it perpendicular to the baking sheet and pipe a swirling mound of sweet potatoes. Continue until you've used all of the sweet potato mixture.
• Drizzle the melted butter over the sweet potato swirls.
• Bake at 425 degrees for 15 minutes.
• Keep the oven rack in the same position. Turn the oven to high broil and broil for 2-3 minutes. Be sure to watch the sweet potato swirls carefully and take them out when they just barely brown on the edges.
• Snip fresh parsley over the sweet potatoes if you desire. Add additional salt also if you'd like.

​Recipe and Photo from Tastes of Flizzy T