Sw33t Tooth LLC

Charlotteeeee 😌🔥
Listen… if you NOT outside August 8th, I’m judging you just a lil bit 🤏🏾😂
Pull up on me at the Looka That Festival at University City Lake from 11AM–5PM because baby… I am NOT coming to play💪🏾

Sw33t Tooth LLC will be in the building serving: 🍠 My Sw33t Potato Cak3 (yes… it’s giving soft, moist, “who made this?!” energy 😌) 🍥 SINNamon Rollz (capital SIN because they’ll have you questioning your self-control 😭)
Now listen carefully, hust follow your spirit & it shall lead you right to me😂
Bring your appetite, your people, and a little discipline… because I’m not responsible for how wide your back expands💁🏾‍♀️
FREE admission, good vibes, live entertainment, AND me😍Yeah… you already know where you need to be.
Come see me… or hear about it later... Your choice 😌✨


*I do not own the rights to this song*

Smashed Roasted Garlic Red Skin Potatoes

Ingredients:
• Red skin potatoes
• Heavy cream
• Milk
• Salted sweet cream butter
• Knorr bouillon powder
• Fresh rosemary
• Whole garlic (1 head)
• Olive oil
• Garlic powder
• Onion powder
• Salt & pepper

Instructions~
Roast the garlic:
Cut the top off a head of garlic, drizzle with olive oil, and sprinkle with garlic/ onion powder. Wrap or cover and bake at 400°F for about 35 minutes until soft and golden. Set aside.
Boil the potatoes:
Bring a pot of water to a boil and add Knorr bouillon powder for flavor. Add washed, quartered red potatoes & cook for about 20 minutes, or until fork tender. Drain well.
Mash it up:
Use a potato masher to break down the potatoes to your desired texture.
Make it creamy:
In a separate pan, gently simmer heavy cream, milk, butter, and fresh rosemary until warm and infused.
Bring it together:
Squeeze the roasted garlic into the potatoes, then pour the cream mixture over them. Stir until smooth and creamy (add as much liquid as you like for your perfect consistency).
Season & serve:
Add salt and pepper to taste… and baby, that’s it 🤌🏾

*I do not own the rights to this song*