| 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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