Ingredients
several yams
a bit of margarine
2 or 3 Tbsp. dark brown sugar
biscuit mix (Bisquick or Jiffy)
Method
Sources
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dataset
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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
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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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Bake several yams until soft and cool, then pull off skins. Put in a bowl and mash well. Cut in a bit of margarine. Add brown sugar, then add biscuit mix until it forms a good ball. Pat out on floured surface to about 1/2-inch thickness and cut into rounds. Bake in 350° to 375° oven on a greased cookie sheet until puffed and dry to the touch. They will be moister inside than conventional biscuits. Serve with ham or Maryland crab cakes. (From Maryland's Eastern shore.)