| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Sweet potat, Side dishes, Breads | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | Cooked yams; mashed |
| 2 | c | All-purpose flour |
| 2 | ts | Sugar |
| 1 | ts | Salt |
| 3 | ts | Double acting baking powder |
| 1/2 | c | Vegetable oil |
| 1/2 | c | Milk |
INSTRUCTIONS
Preheat oven to 425xF. Place the yams into a bowl and set aside. In another bowl mix together flour, sugar, salt and baking powder. In a measuring cup combine oil and milk; add to yams and blend well with a fork. Add the flour mixture and mix lightly with the fork just until the mixture holds together. Turn out on a lightly floured surface and knead for about 1 minute, or until the pastry is smooth and holds together. On a floured surface roll out the pastry to 1/4 inch thickness and cut with a floured biscuit cutter. Butter lightly and sprinkle baking sheet with flour. Tap baking sheet on edge of sink to get rid of excess flour. Place the rounds on the baking sheet and bake in~ oven for 15-20 minutes. Serve hot with butter on the side. Cold cakes may be split and toasted. Posted on MC list by bobbi744@sojourn.com Posted to MC-Recipe Digest V1 #235 Date: Tue, 1 Oct 1996 03:16:00 +0000 From: Marina <thecollector@worldnet.att.net> NOTES : Makes about 17 3-in cakes
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