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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
Record your recipes and experiments — organized cooking journal
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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
Record your recipes and experiments — organized cooking journal
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Cook the sweet potatoes in a large saucepan of boiling water until tender, 15-20 minutes. Drain well and return to saucepan. Meanwhile, in a small bowl combine 1 T of the sugar, apple juice, peanut butter, butter, cinnamon, nutmeg, and vanilla and blend until smooth. Add the peanut butter mixture to the drained potatoes and season with salt and pepper. Mash until smooth. Put into lightly greased 1 1/2 qt shallow baking dish (I use a glass 9-inch pie plate). Sprinkle with remaining T of sugar. Bake at 350 degrees 20-30 minutes, until hot.