Ingredients
8 medium sweet potatoes, with skin (8 ounces each)
1 cup milk
1 teaspoon vanilla
3 tablespoons sugar
1/4 cup butter
1/4 teaspoon cinnamon, ground
1/8 teaspoon nutmeg, ground
1 tablespoon orange juice
4 cups small marshmallows
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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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 oven to 350 degrees. Bake potatoes until knife-tender, 1 1/2 hours. Leave oven on. Let potatoes cool slightly. Peel; place in bowl. Beat until smooth. Heat milk in small saucepan to boiling. Add vanilla, sugar and butter. Stir cinnamon, nutmeg and orange juice into potatoes. Stir in milk mixture until smooth. Coat 12x8x2" baking dish with cooking spray. Spread half the potatoes in bottom. Layer 2 cups marshmallows over potatoes. Cover with remaining sweet potatoes. Bake for 30 minutes. Layer remaining marshmallows on top. Bake for 20 minutes, until browned.