Sweet Potato Swirls

4 medium sweet potatoes or yams (2 lbs.), peeled and quartered

1/4 c. butter

1-2 Tbsp. milk (optional)

2 eggs

2 Tbsp. butter, melted

In a large saucepan, cook potatoes, covered, in enough boiling water to cover for 25-to 30 minutes or until tender; drain. Mash potatoes with a potato masher or beat with an electric mixer on low speed. Add the 1/4 c. butter. Season to taste with salt and pepper. If desired, gradually beat in enough milk to make light and fluffy. Cool potatoes about 10 minutes. Stir eggs into cooled potato mixture until combined. Using a pastry bag with a large star tip, pipe potatoes into 8 mounds on a greased baking pan. Drizzle mounds with the two tablespoons melted butter. Bake in 30 oven for 15-20 minutes or until tops are golden.

**To make ahead, put prepared mounds in refrigerator; cover and chill for up to hours until ready to bake.