American

White Lily flour is widely used throughout the South. Made with only soft winter wheat, it is finer, lighter, and whiter than other types of flour.

If you prefer to serve alcohol-free cocktails, omit the tequila—the drink is still delicious.

You will need about 2 medium sweet potatoes to obtain 2 cups cooked flesh. We like the flavor of roasted potatoes best, but you could also use boiled or steamed potatoes. Before using, peel and discard the skins.

If you do not have a doughnut cutter, use a 3-inch cookie cutter to cut out the doughnuts and a 1-inch cookie cutter to cut out the centers.

To store, wrap the loaf tightly in plastic; refrigerate for up to 1 week, or freeze for up to 2 months.

Keep the pan of simmering water nearby to re-warm the chocolate as you are working. You will need about 30 1 1/2-inch and 12 2 1/2-inch paper candy cups; they are available at most baking supply stores.

You can make bite-size cookies by rolling the dough into smaller balls.

These rich cookies should seem a bit soft when you take them out of the oven. They firm as they cool, so be careful not to overbake them.

If desired, use a small ice-cream scoop for uniform-size cookies. To make a cookie tart, press 3 cups of this dough into a buttered and sugared 9-inch round tart pan with a removable bottom or a 9-inch pie tin lined with buttered, sugared parchment. Bake at 325°F until the edges are golden and the center is almost set, 40 to 45 minutes. Let cool at least 20 minutes, and remove from the pan. (Bake the remaining dough as cookies at 350°F for 8 to 10 minutes.)