| 1 | "a painless way to eat your vegetables, these crackers have a mellow yam taste. |
| 2 | Spread some sweet butter on a few and rest under a shade tree, thinking of thanksgivings past. |
| 3 | 325°F. |
| 4 | 25 to 30 minutes place the yam in a saucepan, cover with water, and boil until soft (about 15 minutes). |
| 5 | The tines of a fork should push easily into the yam. |
| 6 | Drain the yam. |
| 7 | Puree the yam with 2 tablespoons of water in the blender or food processor, or puree it by hand with a fork or potato masher. |
| 8 | Measure out 1 cup of the puree for use in this recipe. |
| 9 | Save the rest for another use. |
| 10 | Preheat the oven to 325°F. |
| 11 | In a large bowl or in the food processor, combine the flour, salt, cinnamon, and sugar. |
| 12 | Cut the butter into the flour mixture until it resembles coarse meal. |
| 13 | Add the pureed yam and blend well. |
| 14 | Gather the dough into a ball. |
| 15 | The dough will be very soft. |
| 16 | For easier rolling, wrap it in wax paper and chill for ?hour. |
| 17 | Divide the dough into 2 equal portions for rolling. |
| 18 | On a well-floured surface or pastry cloth, roll the dough out to about 1/8 inch thick. |
| 19 | With a sharp knife, cut the dough into graham cracker shapes, 2-inch by 3-inch rectangles. |
| 20 | Transfer them to an ungreased baking sheet. |
| 21 | Prick each one in 3 places with the tines of a fork. |
| 22 | Bake for 20 minutes. |
| 23 | Turn the crackers and continue baking for another 5 to 10 minutes, or until they are just golden brown. |
| 24 | Remove any crackers that brown before the others. |
| 25 | Be careful not to overbake these crackers. |
| 26 | Cool them on a rack. yield: 60-70. |
