Step 1

Preheat oven to 180°C.

Step 2

Sift flour, baking powder and salt together into a large bowl.

Step 3

Add butter and by hand work it into the flour mixture until it becomes a coarse mealy texture.

Step 4

Cook sweetpotato in boiling water until softened. Cool, remove skin and purée with milk to make a smooth mixture.

Step 5

Beat 1 cup of the sweetpotato purée into the flour and then turn out onto a lightly floured surface.

Step 6

Knead well about 80 turns. Divide the dough into 4 pieces and roll each very thin. Cut into rounds or squares; sprinkle with salt, sesame seeds and a little cayenne, if desired.

Step 7

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 an airtight container.