Sweet Potato Cakes
Jean Anderson and Elaine Hanna

3 medium sweet potatoes, boiled and peeled 1/4 cup milk 1/4 cup melted butter, oleo, or margarine 3 eggs 1 tsp. baking powder 1/2 tsp. ginger 1/4 tsp. cinnamon 1/8 tsp. mace 1/2 tsp. salt Pinch of pepper 1/4 cup cooking oil

Mash potatoes and mix in all remaining ingredients except oil (add or eliminate what spices you want from ginger, cinnamon, mace, salt, and pepper). Beat until fluffy. Heat 2 Tbsp. oil in a large, heavy skillet for 1–2 minutes over moderately high heat, then drop in 1 Tbsp. potato mixture and brown for 2–3 minutes (don’t try to do more than 4 or 5 cakes at a time). Using a pancake turner, turn gently, flatten slightly, and brown the flip side for 2–3 minutes. Keep warm in a 250 degree oven while you do the rest. Fry the remaining cakes the same way, adding more oil to skillet as needed. Serve piping hot. About 225 calories per serving. Serves 6