To 3 cups soft flour sifted with two teaspoons baking powder, cut in a cup of cold cooked sweet potatoes and a stick of butter. You can add chopped pecans if you like. Combine and quickly mix by hand to a rice-like consistency. Add enough cold milk to make a sticky dough. Roll out on a floured surface, cut with a sharp edge, and place in a lightly oiled skillet. Don’t use a cake tin or you’ll burn the bottoms. Place on an upper rack in a hot oven, and bake for about 15 minutes. Mix a cup of molasses with a quarter cup water in a small saucepan; add a few slices of ginger root and simmer until thickened.
