METHOD

Boil whole, unpeeled sweet potatoes in water in covered pot until tender when pierced with fork. Drain. Remove skins and mash. Measure enough to make 2 cups mashed (save the rest for another use). With a spoon, beat the shortening into the sweet potatoes until blended; cool. In a medium-sized bowl, mix the flour, baking powder, salt, and sugar. Add the sweet potato mixture and work together until blended. If dough is very sticky, add a little flour sparingly. Roll out ½” thick on floured surface and cut with round 2” cutter. Place slightly apart on an ungreased cookie sheet. Bake in a preheated 450 degree Fahrenheit oven until very lightly browned, about 12-15 minutes. (Bottoms will be dark, but will not taste scorched.) Rush to the table while they are still hot and serve with plenty of real butter.