Sweet Potato Biscuits


2 medium sweet potatoes baked, peeled, and mashed (1 1/2 to 2 cups)
1/4 cup dark brown sugar
3 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup unsalted butter, softened
1/4 cup buttermilk

Preheat oven to 450F.
In blender or food processor, puree sweet potatoes with sugar until smooth. In bowl, sift together all dry ingredients. By hand or in a food processor, cut in butter until mixture resembles a coarse meal. Add sweet pot mix, and milk, mix until just blended. Gather dough into a ball, turn out onto lightly floured surface, knead two or 3 times. Flatten to a thickness of about 3/4".

Cut biscuits, prick tops with fork, arrange 1/2" apart on cookie sheet - ungreased.
Bake for 12-15 minutes, or until golden brown.

I noticed that these biscuits benefit from some kneading, unlike most other biscuits. Also, I use cooked butternut squash interchangeably with the sweet potato. They go together so quick - if you have cooked sweet potato or squash in the fridge - you're there.

Posted by Wolvie

From Susan Costner's "Good Friends, Great Dinners"

Wolvie's note: With no baking powder, they come out thin and crispish, which goes great with Smithfield ham slices. Also, you can spiff it up with a bit of minced lemon peel.

Chiffy's note: You can substitute mashed butternut squash (or other similarly-fleshed squash) for the sweet potatoes.

Sweet Potato Biscuits