Cherokee Yam Cakes (biscuits)

princess buttercup's Note:

A Native American recipe to add to you Thanksgiving table. Would be yummy with honey butter!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Yield: 12 rounds

• 1 cup mashed sweet potatoes or 1 cup yam
• 2 cups sifted flour
• 1 ½ teaspoons sugar
• 1 ½ teaspoons salt
• 2 ½ teaspoons baking powder
• ½ cup oil
• ½ cup milk

Directions:

1. Sift flour, baking soda, sugar and salt into a bowl.
2. Pour oil and milk into a measuring cup (do not stir).
3. Add to yams and blend well.
4. 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).
5. 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.
6. Bake at 425º for 10-20 minutes.
7. Serve hot, or split when cold and toast.

Reviews

[martinavee riley]

i will try this recipe soon it sounds delicous

[JenPo]

Delicious, and very easy. My two year old daughter loved these, and they weren't very messy. Definitely one I will keep and reuse!

[Podkayne]

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.