3 c. all purpose flour
½ cup brown sugar
¼ cup granulated sugar
1 Tbs. salt
1 Tbs. baking powder
½ tsp. ground allspice
1 tsp. cinnamon
10 Tbs. butter
2 c. mashed sweet potato (about two large potatoes roasted and mashed, with peels discarded)
⅓ cup buttermilk
extra flour for dusting
Preheat oven to 450 degrees.
Mix the dry ingredients and sift together. Cut in butter to make a coarse meal. Stir in sweet potatoes. Add milk and stir until sticky. Turn out dough onto a floured surface and roll to one-half inch thick. Cut with a small cookie cutter or a round glass and put on a greased cookie sheet about 1 inch apart.
Bake 12-15 minutes.
Vegans: swap margarine or shortening for the butter and put 1 tsp. vinegar into ⅓ cup of soy milk to make non-dairy 'buttermilk.'