Ingredients
1 c. Flour, all-purpose
3 tsp Baking pwdr
1 tsp Salt
2 Tbsp. Shortening
1 c. Sweet potatoes, mashed
1/2 c. Lowfat milk
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
Graduated round cutters — biscuits, donuts, scones, cookies
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
Graduated round cutters — biscuits, donuts, scones, cookies
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
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Preheat oven to 400'F. 2. Sift flour, baking pwdr, and salt into mixing bowl. Cut in shortening. Add in potatoes and mix thoroughly, then add in sufficient lowfat milk to make a soft dough. Turn out onto a lightly floured board and roll out to about 1/2" in thickness. Cut into squares. 3. Place squares not touching on ungreased baking sheet bake in preheated oven for 12-15 mimutes. 4. Serve hot, split, and spread with room-temperature butter.