Molly Yeh's Sweet Potato Lefse with Rosemary Cream
A highlight of the cookbook "Molly on the Range" is Ms. Yeh's approachable take on traditional complex dishes, like this recipe for Sweet Potato Lefse.
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Ingredients
- 2½ pounds sweet potatoes, peeled
- and cut into 1-inch pieces
- ⅓ cup flavorless oil
- ¼ cup evaporated milk
- ¼ cup sugar
- 1 teaspoon kosher salt
- 2 cups flour, plus a whole lot more
- Softened butter and sugar or Rosemary Cream (recipe follows), for serving
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