Sweet Potato Gingerbread 1 cup sifted all-purpose flour 2

Sweet Potato Gingerbread

1 cup sifted all-purpose flour

2 tsp. baking powder

1 tsp. ground ginger

3/4 tsp. ground cloves

1/2 tsp. salt

1 cup mashed cooked sweet potatoes, cooled

1/3 cup butter or margarine

1/2 cup sugar

1/4 tsp. baking soda

2 eggs

1/2 cup light molasses

Sift flour, baking powder, ginger, cloves and salt. Set aside.

Combine sweet potatoes and butter, mixing well. Add sugar and baking soda. Beat in eggs, 1 at a time. Add flour mixture alternately with molasses; mix well.

Turn batter into greased 8-by-8by-2-inch baking pan. Bake at 350 degrees for 1 hour or until done. Cool in pan 10 minutes before turning out on wire rack to cool.

Sweet Potato Rolls offer a delightful change for yeast bread. The touch of nutmeg enhances the flavor of the sweet potato.

Sweet Potato Rolls

1 large yam

1 package active dry yeast or 1 cake compressed

1 tsp. salt

3 T. sugar

1T. butter

1 cup milk

3‘/2 to 4>/2 cups sifted all-purpose flour

Dash nutmeg (optional)

Pare yam and cut in several pieces. Add enough water to cover and cook until tender. Drain, saving 1/4 cup of the water in which yam was cooked. Cool yam water to lukewarm and dissolve the yeast in it.

Mash yam, then vigorously beat in salt, sugar, and butter. Heat milk until a film shines on top, skim, stir into yam mixture, and cook to lukewarm. When right temperature has been reached, add the softened yeast. Stir in flour, a cupful at a time, until dough is thick enough to knead. Lift onto a floured board and knead until smooth and elastic. Place in a greased bowl, cover with a tea towel and let rise in a warm place until double in size. Punch dough down with your fist. Pinch off pieces the size of a golf ball and put into greased muffin pans. Let rise again until double in size. Bake in a preheated 425 degree oven for 13 to 15 minutes. Makes about 20.

Betty Jenkins of Viewtown and Toni Updike of Washington both shared their family’s favorite sweet potato casserolerecipe.