Ingredients
1 cup mashed sweet potatoes
2 tablespoons whole milk
1 large egg yolk
1/4 teaspoon salt
Dash pepper
1/4 cup packed brown sugar
2 tablespoons butter, melted
2 tablespoons corn syrup
2 tablespoons chopped pecans
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Unrefined whole cane sugar — Indian sweets, chai, payasam
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Unrefined whole cane sugar — Indian sweets, chai, payasam
Achievable elevated desserts — laminated doughs, cakes, custards
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
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In a small bowl, combine the sweet potatoes, milk, egg yolk, salt and pepper. Transfer to a greased shallow 2-cup baking dish. In a small microwave-safe bowl, combine the brown sugar, butter and corn syrup until blended; cover and microwave on high for 1 minute or until sugar is dissolved. Spoon over sweet potatoes. Sprinkle with pecans. Bake, uncovered, at 350° for 20-22 minutes or until a knife comes out clean.