Great as a side dish or entrée on a cool autumn evening.
- 2 cups sweet potato (peeled, cooked, + mashed)
- ½ cup butter (softened at room temperature)
- ½ cup sugar
- 1 tablespoon water
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 and 1/2 teaspoons salt
About this recipe
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