Ingredients:

3 lbs sweet Potatoes, peeled and cut into chunks

1 lb Yukon Gold

1/4 C Brown Sugar

1/4 C Butter

1 tsp Salt

1/4 C Candied Ginger, chopped

2 TBSP Orange Peel, grated

Procedure:

1. Cook sweet potates and potatoes in a large pot of boiling, salted water till tender. Drain well and mash coarsely.

2. Mash in brown sugar, butter and salt and mix until smooth. Stir in ginger, and orange peel.

3. Swirl in a buttered baking dish (or pipe into rosettes). Bake in a 350F oven for 20 minutes or until lightly brown.