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Cherokee Sweet Potato Frybread
Prep: 25 minutes (plus time to cook sweet potato)
Cook: 15 minutes
Servings: 10-12 pieces
A Harvest of Flavor
The Cherokee people have long utilized the bounty of the land, and the sweet potato is a cherished ingredient. This recipe infuses the classic frybread dough with the natural sweetness and vibrant color of cooked sweet potato, resulting in a tender, cake-like bread that's utterly irresistible.
Materials
- 3 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup mashed cooked sweet potato, cooled
- 3/4 cup warm water or milk
- Vegetable oil for frying
Preparation
- In a large bowl, combine the flour, baking powder, salt, and cinnamon.
- Add the mashed sweet potato and use your fingers to mix it into the flour until it resembles coarse crumbs.
- Slowly pour in the warm water or milk, mixing until a soft, slightly sticky dough forms. Be careful not to overmix.
- Cover the bowl and let the dough rest for 15-20 minutes.
Cooking
- Heat about 2 inches of oil in a deep skillet to 365°F (185°C).
- Take small balls of dough, flatten them into 4-inch discs with your hands. The dough will be very soft.
- Gently lower the discs into the hot oil, frying in batches to avoid overcrowding.
- Fry for about 1-2 minutes per side, until deep golden brown and puffed up.
- Drain on paper towels.
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