This recipe is taken from
The Virginia Housewife, or
Methodical Cook
A Facsimile of an Authentic Early American Cookbook
By Mary Randolph
Sweet Potato Buns
This recipe from the mid-1800s caught my eye. Seems simple enough. What would not be delicious when its made with sweet potatoes, sugar, spices, and butter? Heck, I might even throw in some roasted pecan pieces. Granted, there are no measurements, oven temperatures, or bake times, but that could be figured out with a little experimentation. Or so I thought.
Boil and mash a sweet potato. Got it.
Run into it as much flour as it will make a bread dough. Got it.
Add spices and sugar to taste.
Ok, cinnamon would work nicely. And ginger, nutmeg, ground cloves. This is easy.
And roll it into buns and bake. Muffin tins with paper cups seems a harmless substitution. It might even be called for if muffin paper cups were available in the mid-1800s. And bake at 350 degrees for say, 30 minutes.
And you get...
...a little disappointed.
Working in the kitchen must be a metaphor for life. Sometimes the best laid plans don't always work out, even with a recipe. We can't always see the outcome, no matter how clearly our vision for the future may be.
However, if there is anything I know for sure it is that my timing is not God's timing and everything happens at the right time and in the right order. All things work together for good.
As it turns out this batch of Sweet Potato Buns was most appreciated by my canine furbabies. In fact, they were doing tricks, begging for more. If I choose to try this recipe again I will do one of two things: 1) add ALOT more sugar or 2) shape into dog bone treats.
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