Cooking time: 20 minutes

1. Preheat oven to 180°C / 350ºF.
2. Mix flour, baking powder and salt together into a large bowl.
3. Add butter and using a fork work it into the flour mixture until it becomes a coarse mealy texture.
4. Cook sweet potato in microwave for 6 to 7 minutes. Cool, remove skin and purée with milk to make a smooth mixture - approx. 1 cup (250mL).
5. Beat sweet potato purée into flour and then turn out onto a lightly floured surface.
6. Knead well to form large ball.
7. Divide dough into 4 pieces and roll each very thin.
8. Cut into rounds or squares.
9. Sprinkle with salt, sesame seeds and a little cayenne, if desired.
10. Bake in oven on an ungreased cookie sheet for 10 minutes until bottoms are slightly browned. Turn over and bake 3-4 minutes more. Cool on rack before storing in a airtight container.