Instructions: Preheat oven to 425xF. Place the yams into a bowl and set aside. In another bowl mix together flour, sugar, salt and baking powder. In a measuring cup combine oil and 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 1 minute, or until the pastry is smooth and holds together. On a floured surface roll out the pastry to 1/4 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 15-20 minutes. Serve hot with butter on the side. Cold cakes may be split and toasted.

NOTES :
Makes about 17 3-in cakes

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