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Pumpkin  (or Sweet Potato)  Fry Bread
from the kitchen of Sharmagne Leland-St. John

2 cups self rising flour plus 1 to 2 cups for kneading
2 cups cooked mashed pumpkin (or mashed yams)
1 tablespoons warm milk
3/4 cup brown sugar
Oil or shortening for frying

You may substitute one 16 oz tin of pureed pumpkin or yams
and you can add the following spices and flavourings:
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon vanilla
1 teaspoon butter melted into the milk
an additional 2 teaspoon of milk

Mix the flour and the brown sugar in a large bowl.  Add the spices and butter
to the milk  and stir.  Add to the flour sugar mixture. Add the pumpkin or
mashed yams to the flour spice mixture. Mix until you have a sturdy dough.

Turn out onto a floured surface.  Knead adding flour as required. Place back
in bowl cover with a cloth and and let sit for 15 to 20 minutes.

Heat oil in a skillet.  Pull off egg sized pieces of dough and flatten them
in your hands. About 1/2 inch thick and 4 inches in diameter.  Fry one  at a
time in the skillet turning once until golden. Drain on paper towels.

Serve plain or with whipped marshmallow.

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