Ingredients
2 1/2 c. mashed sweet potatoes
3/4 tsp. salt
dash of pepper
2 Tbsp. butter
1/4 c. tiny marshmallows
1 c. chopped pecans
1 1/3 c. honey
1 Tbsp. butter
Method
Sources
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Cast iron pan for Danish aebleskiver — spherical filled pancakes
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I cube and cook the sweet potatoes like I'm making boiled potatoes. When tender, drain off the water and place the potatoes in a bowl. Add the salt, pepper and 2 tablespoons butter. Whip this until mashed. Stir in the marshmallows. Chill. Shape into balls, tablespoon size or up to 1/4 cup size. (When I take this to family gatherings, I make tablespoon size so all can get a portion, 1/4 cup if it's a smaller gathering.) After shaping, roll the balls into the chopped pecans and place in a greased 8 x 12-inch baking dish. Heat the 1 1/3 cups honey and 1 tablespoon butter in the microwave for 2 minutes on High or until bubbling. Pour over the sweet potatoes and bake at 350° for 15 to 20 minutes, covered. The sweet potato mixture freezes well. You can cook down a desired amount of potatoes, mixed with equal amount of ingredients up to the marshmallows and place in freezer bags with the right amount of ingredients for this recipe. When needed, get out a package, defrost and microwave to heat it up. Then continue on with the pecans and honey mixture and bake.