Peel sweet potatoes and place them back onto a rimmed sheet pan in a 300º F oven for about 15 minutes to dry. Remove potatoes from the oven and increase oven temperature to 350º F.
Puree warm sweet potatoes using a food mill or ricer, for best results, over a large bowl. Add butter, maple syrup, and egg, stirring to combine well. Add salt and pepper to your preference.
Fill a large piping bag, fitted with a large star tip, with the sweet potato puree. Pipe large mounds of sweet potato puree onto a parchment or silicon mat lined rimmed baking sheet pan. Place into oven and bake for 12-15 minutes, or until potatoes are well-set. Remove from the oven and serve warm.
Use grass-fed butter or Ghee to make these Paleo compliant.