Ingredients
6 medium sweet potatoes (cooked)
3 tablespoons butter
2 eggs, beaten
1/2 teaspoon salt
1/2 cup light brown sugar
1/4 cup raisins
1/4 cup sugar
1/4 cup coconut
cinnamon
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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
Long twisted spoon for stirring and layering cocktails
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
Long twisted spoon for stirring and layering cocktails
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
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Preheat oven to 350°. peel and mash the sweet potatoes. add butter and eggs and beat with a mixer until light and fluffy. add all the remaining ingredients (except cinnamon) while reserving a little coconut on the side. place in buttered 2 quart casserole dish and sprinkle top with cinnamon. bake for about 30 minutes, a few minutes before removing sprinkle with coconut and leave just until starting to brown. remove let sit for a few minutes, serve as a side dish or a dessert!