Ingredients
40 ounces canned sweet potatoes
14 cup butter (4 T)
14 teaspoon cinnamon
14 teaspoon nutmeg
34 teaspoon vanilla
1 cup sugar
3 eggs
34 cup evaporated 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
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Record your recipes and experiments — organized cooking journal
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Heat potatoes with all the juice. Drain and save 3/4 cup juice. Mash 1/2 stick butter with potatoes. Add cinnamon, nutmeg, sugar, eggs, evaporated milk, retained juice and vanilla to potatoes. Beat egg together and bake at 325F for 1 hour or longer. Souffle should pull slightly away from edge of pan. Optional Topping: Mix together 1 tablespoon flour, 1 tablespoon sugar, 1/4 teaspoon cinnamon, 2 Tablespoons butter, and 1/4 cup chopped pecans. Pour over top of souffle and broil. Watch closely for a few minutes until topping bubbles up.