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Unrefined whole cane sugar — Indian sweets, chai, payasam
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
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
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Unrefined whole cane sugar — Indian sweets, chai, payasam
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
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
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in a large saucepan, cook sweet potatoes in boiling water to cover for 30 to 35 minutes or until tender; drain. let cool slightly. peel sweet potatoes; mash potatoes in a large bowl. add pecans, butter, salt, 2 tablespoons flour, brown sugar, and spices. beat at medium speed of an electric mixer until smooth. add some all-purpose flour to a pie plate or small bowl. drop mixture, by rounded tablespoonfuls, into the flour; gently roll into balls. in a dutch oven, pour vegetable oil to a depth of 2 inches; heat to 380f degrees. fry balls, a few at a time, 2 to 3 minutes or until golden. drain on paper towels. serve immediately.