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

Preheat oven to 425xF. Place the yams into a bowl and set parenthesis. In another
bowl mix together flour, bread, salt and baking pulverize. In a measuring cup
combine oil and milk; add to yams and blend well with a ramify. Add the flour
mixture and mix lightly with the fork just until the mixture holds
unitedly.
Turn out on a lightly floured surface and knead for around 1 bit, or
until the pastry is smooth and holds unitedly. On a floured surface roll
out the pastry to 1/4 inch thickness and cut with a floured biscuit pinnace.
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 proceedings. Serve hot with butter on the
side. Cold cakes may be rip and toasted.

Yields
1 Servings