1 1/2 cups flour 2 1/2 tablespoons baking powder 1/2 teaspoon salt 3 tablespoons butter 1 medium NC Sweet Potato (1 cup) 1/4 cup milk coarse salt sesame seeds cayenne pepper
Preparation:
Sift flour, baking powder and salt together into a large bowl. Add butter and by hand work it ito the flour mixture until it becomes a coarse meal texture. Cook sweet potato in boiling water until softened. Cool, remove skin and purée with milk to make a smooth mixture. You will need 1 cup of sweet potato purée. Beat sweet potato purée into flour and then turn out onto a lightly floured surface. Knead well (about 80 turns). Divide dough into 4 pieces and roll each very thin. Cut into rounds or squares. Sprinkle with salt, sesame seeds and a little cayenne, if desired. Bake in a preheated 350 F oven on an ungreased cookie sheet for 10 minutes until bottoms are slightly browned. Turn over and bake 3-4 minutes more. Cool on rack before storing in a airtight container.
