Cherokee Yam Cakes (biscuits)
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
12-18 rounds
ingredients
- 1 cup mashed sweet potatoes or 1 cup yam
- 2 cups sifted flour
- 1 1⁄2 teaspoons sugar
- 1 1⁄2 teaspoons salt
- 2 1⁄2 teaspoons baking powder
- 1⁄2 cup oil
- 1⁄2 cup milk
directions
- Sift flour, baking soda, sugar and salt into a bowl.
- Pour oil and milk into a measuring cup (do not stir).
- Add to yams and blend well.
- Add to flour mixture and mix lightly with fork (until mixture holds together) Turn dough out onto a floured board and knead until smooth (about 12 kneading strokes).
- Roll dough about 1/4" thick and cut into rounds with floured biscuit cutter (or rim of drinking glass) Place rounds on a baking sheet.
- Bake at 425º for 10-20 minutes.
- Serve hot, or split when cold and toast.
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Reviews
-
Strangely, I didn't like these as well when hot, fluffy and fresh as I do at room temperature the next day. The texture is nicer, and the yam flavor comes out better. I used canned yams, and I was looking for more sweetness and yam flavor, so if I try these again, I will either use baked, mashed yams or add more sugar. I think I also might experiment with a little less oil. The dough seemed quite greasy, though the final product is fine.
RECIPE SUBMITTED BY
princess buttercup
United States