1 c. shortening
1 c. sugar
5 eggs
1 tsp. vanilla
5 c. flour
5 tsp. baking powder
1 1/4 c. milk

FILLING:

2/3 c. sugar
2 (5 cent) chocolate bars (1.55 oz.)
2 tbsp. annisette (to taste)
2/3 c. cocoa
1 tsp. vanilla
2 lbs. sweet potatoes
1/2 c. nuts, finely chopped
1 orange (rind cut fine)

Dough: In mixer bowl cream sugar, shortening and add eggs and vanilla. Gradually add 3 cups flour and baking powder, alternating with milk. Mix well. Place remaining flour on board and pour batter into center of flour. Work in enough flour to make a medium dough.

Roll out a portion of dough at a time and cut into 4 inch circles. Place a tablespoon of filling in center, fold over and crimp edges with fork tines. Fry in hot oil until golden brown. Struffles may be made from extra dough. Yield: 60.

Filling: Peel, cook and mash sweet potatoes. Add grated chocolate bar and the rest of ingredients. Mix well.