Sweet Potato Crust

Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

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  • 4 oz. plain flour
  • 1 teaspoon salt
  • 1 teaspoon


Sift the flour, salt and baking powder together into a bowl. Add the sweet potato and mix well. Rub in the butter to make a smooth mixture. Add a little water if necessary. Gather the dough into a ball and transfer to a floured board. Roll out lightly to fit the top of the soufflé or baking dish. Place on top of the chicken mixture inside the dish.