Ingredients

• 1 cup flour
• 2 teaspoon baking powder
• 1 teaspoon salt
• ½ cup sugar
• 1 cup mashed sweet potatoes
• 3 tablespoon shortening
• ⅓ cup milk

Directions

• 1. Preheat oven to 400°F.
• 2. Mix all ingredients together. Roll out dough on a floured board and cut with a cutter.
• 3. Bake on greased cookie sheets for 20 minutes.
• 🐺 Current Working Recipe Theory 1
• 1. Preheat oven to 400°F.
• 2. Mix all ingredients together.
• 3. Pour batter into a greased 12-cup muffin tin. Bake 20 minutes.
• 🐺 Current Working Recipe Theory 2
• 1. Preheat oven to 400°F.
• 2. Mix all ingredients together (minus the milk). Roll out dough on a floured board and cut with a cutter.
• 3. Bake on greased cookie sheets for 20 minutes.

Notes

• 💁 "Cast they bread upon the waters: for thou shalt find it after many days." - Ecclesiastes 11:1 (Amish Friends Cookbook Bread and Rolls header text)
• 💁 "The secret of success is to start from scratch and then keep on scratching." - Amish Friends Cookbook advice and sayings
• 🐺 November 25, 2021 (Thanksgiving) - I'm not sure how this recipe went wrong, since this cookbook's been very reliable. The dough can't be rolled out and cut, it's almost pourable.
• I don't think this is a matter of too little flour being written down; adding more might make this bland. I have found no obvious typos in this cookbook, so I don't think this is a matter of getting half of two different recipes (like say, a drop biscuit recipe). Most likely: the original chef had much drier potatoes. Perhaps try omitting the milk?
• That said, I poured the batter into 12 puddles on a greased cookie sheet and baked as directed, and they were the best part of Thanksgiving. Next time I'll try pouring them into muffin tins.

Photos