Ingredients
4 sweet potatoes
3 tablespoons butter
23 cup sweetened vanilla flavored almond milk
12 teaspoon cardamom
12 teaspoon nutmeg
12 teaspoon vanilla
1 tablespoon maple syrup
Method
Sources
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RecipeNLG
dataset
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Recipes1M
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RecipeNLG
Recipes1M
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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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As an Amazon Associate, Foodgeist earns from qualifying purchases.
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
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Peel and dice potatoes. Place in saucepan and add enough water to cover. Bring to a boil and cook until tender, about 15 minutes. Drain water and mash with a potato masher. Mash in butter, vanilla and spices until thoroughly blended. Add almond milk and keep mashing. Stir in maple syrup and serve.