Sweet Potato Puffs

Gluten Free
Dairy Free
Health score
8%
Sweet Potato Puffs
65 min.
8
197kcal

Suggestions


Indulge in the delightful flavors of our Sweet Potato Puffs, a perfect side dish that is both gluten-free and dairy-free! These puffs are not only a treat for the taste buds but also a nutritious addition to any meal. With their vibrant orange hue and a hint of sweetness, they are sure to brighten up your dinner table.

Imagine the comforting aroma of sweet potatoes simmering on the stove, transforming into a fluffy, cloud-like texture that melts in your mouth. Enhanced with a touch of brown sugar and a sprinkle of ground cardamom, these puffs offer a unique twist that elevates the humble sweet potato to gourmet status. The addition of grated orange peel adds a refreshing citrus note, making each bite a burst of flavor.

Whether you're hosting a family gathering or simply looking to add a special touch to your weeknight dinner, these Sweet Potato Puffs are an excellent choice. They are easy to prepare, taking just about 65 minutes from start to finish, and yield eight generous servings. Plus, with only 197 calories per serving, you can enjoy them guilt-free!

So, roll up your sleeves and get ready to impress your guests with this deliciously simple recipe. Your taste buds will thank you, and your friends and family will be asking for seconds!

Ingredients

  • pounds sweet potatoes and into peeled cut into 1-inch pieces
  • 0.3 cup butter softened
  • tablespoons brown sugar packed
  • 0.5 teaspoon orange zest grated
  • 0.3 teaspoon ground cardamom 
  •  eggs beaten
  • tablespoon butter melted
  • tablespoons candied ginger chopped

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • oven

Directions

  1. 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.
  2. Heat oven to 425°F. Mash potatoes in medium bowl until no lumps remain.
  3. Add remaining ingredients except 1 tablespoon butter and the ginger. Beat vigorously until potatoes are fluffy.
  4. Drop potatoes by 1/2 cupfuls onto ungreased cookie sheet, forming 8 mounds. (Or spoon potatoes into decorating bag and form 8 rosettes.)
  5. Brush 1 tablespoon melted butter over potatoes.
  6. Bake about 15 minutes or until hot.
  7. Sprinkle with ginger.

Nutrition Facts

Calories197kcal
Protein6.55%
Fat37.22%
Carbs56.23%

Properties

Glycemic Index
7.88
Glycemic Load
11.26
Inflammation Score
-10
Nutrition Score
10.54478258672%

Flavonoids

Apigenin
0.01mg
Luteolin
0.02mg
Kaempferol
0.01mg
Myricetin
0.03mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:196.58kcal
9.83%
Fat:8.23g
12.66%
Saturated Fat:1.84g
11.51%
Carbohydrates:27.96g
9.32%
Net Carbohydrates:24.53g
8.92%
Sugar:9.58g
10.65%
Cholesterol:40.92mg
13.64%
Sodium:162.62mg
7.07%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.26g
6.52%
Vitamin A:16464.05IU
329.28%
Manganese:0.32mg
15.75%
Fiber:3.43g
13.73%
Vitamin B6:0.26mg
12.9%
Potassium:406mg
11.6%
Vitamin B5:1.09mg
10.88%
Copper:0.18mg
9.05%
Phosphorus:77.37mg
7.74%
Magnesium:30.38mg
7.59%
Vitamin B2:0.12mg
7.23%
Vitamin B1:0.09mg
6.27%
Selenium:4.09µg
5.85%
Iron:0.92mg
5.08%
Calcium:45.76mg
4.58%
Vitamin E:0.68mg
4.57%
Folate:17.8µg
4.45%
Vitamin C:2.92mg
3.54%
Zinc:0.49mg
3.25%
Vitamin B3:0.65mg
3.24%
Vitamin K:2.07µg
1.98%
Vitamin B12:0.11µg
1.78%
Vitamin D:0.22µg
1.47%