sweet potato bread
Lilah D. Lindsey, 1902
After paring, grate three raw potatoes. To one quart of grated potatoes, add one-and-a-half tablespoons flour, teaspoon of sugar, pinch of black pepper, mix and make into small cakes. Bake as biscuits, but more slowly.
The Indian Cook Book, 1933
This bread is made by boiling sweet potatoes, then mixing with corn meal, seasoned with salt, and baking powder, if desired. Baked in a hot oven.
Beulah Simms, 1970
Select four or five medium-sized potatoes. Wash and peel. Boil in water until soft. Mash as you would in making mashed potatoes. About two tablespoons of flour may be added to hold the patties together. Cinnamon may be added for extra flavor. Add two tablespoons butter or shortening, and two tablespoons sugar. Make into small patties or biscuits. Bake as you would bake biscuits until cooked.
American Indian Recipes, 1970
Take any amount of sweet potatoes that are gritted, put in a little sugar and a little flour and roll into a biscuit from the palm of the hand. Bake in an oven.
Cookbook of the Five Civilized Tribes of Oklahoma, 1976
Scrape or peel about four medium-size potatoes. Grate and add three-quarters cup sugar, one-half teaspoon of cinnamon. Mix and form into patties and place in greased pan. Bake in oven three-hundred-seventy-five degrees for thirty minutes.
Gifts of the Earth, 1982
Cook and mash three medium-sized sweet potatoes. Combine with one-half cup hot water, one-quarter cup whole-germ cornmeal, and one tablespoon wildflower honey. Add more cornmeal if the batter is too thin to make into cakes. Heat one-half cup beef or pork fat until it sizzles. Lightly roll cakes in cornmeal and fry in the hot fat, about two minutes on each side, or until golden brown.
Seminole Indian Recipes, 1996
Preheat oven to four-hundred-twenty-five degrees. Place one-and-one-quarter cups cooked and mashed yams into a bowl and set aside. In another bowl mix together two cups all-purpose flour, two teaspoons sugar, one teaspoon salt, and three teaspoons double-acting baking powder. In a measuring cup combine one-half cup vegetable oil and one-half cup milk; add to yams and blend well with a fork. Add the flour mixture and mix lightly with the fork just until the mixture holds together.
Turn out on a lightly floured surface and knead for about one minute, or until the pastry is smooth and holds together. On a floured surface roll out the pastry to one-quarter inch thickness and cut with a floured biscuit cutter. Butter lightly and sprinkle baking sheet with flour. Tap baking sheet on edge of sink to get rid of excess flour. Place the rounds on the baking sheet and bake in oven for fifteen to twenty minutes. Serve hot with butter on the side. Cold cakes may be split and toasted. Makes about seventeen three-inch cakes.
Indian Territory: A Cookbook of the Early Years, 1998
Parboil four large sweet potatoes until tender; peel and mash them. Mix in three eggs, one cup flour, one-and-one-half teaspoon salt, and one-eighth teaspoon fresh ground pepper. Heat two tablespoons cooking oil. Take a scoop of potato and pat between your hands to make a patty. Put patty in oil and fry.
Creek Muscogee Recipes, Cooking Tips and Lore, 1999
Boil four large sweet potatoes until tender. When cool, peel potatoes and mash them in mixing bowl. Add three eggs, one teaspoon soda, one-and-one-half teaspoon salt, and one-eighth teaspoon fresh ground pepper, mixing into a smooth batter. Heat oiled griddle. Drop batter onto hot griddle from large spoon. Brown on both sides, flattening with spatula, to make cakes about three to four inches in diameter. Serve hot with butter.
“Sweet Potato Cakes” by Juli Spencer Trapp, in Gifts of the Earth: 55 Authentic Indian Recipes from 15 American Indian Tribes (Boulder, CO: Pruett Publishing Co., 1982).