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Sweet Potato Bread

4 roasted sweet potatoes, I pint of warm water, I tablespoonful of butter, I quart of flour, I tablespoonful of salt, 1/2 cup of yeast or 1/2 a compressed cake.

Put the water in a bowl, add the butter, salt, yeast and flour, beat well and stand in a warm place over night. In the morning bake the sweet potatoes, scoop out with a spoon and press through a sieve into the sponge. Beat well; add one egg and sufficient flour to make a soft dough. Knead lightly, roll out and cut into biscuits. Place these in greased baking-pans and when very light bake in a quick oven twenty-five or thirty minutes. When the biscuits are half done, take from the fire, brush over with white of one egg beaten with two tablespoonfuls of water. Put back in the oven until thoroughly done.