Sweet Potato Biscuits

Sweet Potato Biscuits

Sweet Potato Biscuits


2 Medium Sweet Potatoes

2 Cups Unbleached Flour

½ Cup Packed Light Brown Sugar

5 Teaspoons Baking Powder

1 Teaspoon Salt

10 Tablespoons Butter

½ Cup Milk

Peel and cut the sweet potatoes into 2 inch chunks. In a medium saucepan, heat the sweet potato chunks and enough water to cover to a boil over a high heat. Reduce the heat to low and simmer, covered, for 15 minutes until the potatoes are tender. Drain. Place cooked potatoes into a medium bowl and mash well. Set aside to cool. Preheat the oven to 425° F. In a large bowl, combine the flour, light brown sugar, baking powder and salt. With a pastry blender cut in the butter until the mixture resembles coarse crumbs. Stir in the milk and cooled mashed sweet potatoes. Mix just until combined. Turn the dough onto a lightly floured surface. Pat into an 8 inch square. Cut the dough in half. Cut each half into 10 equal pieces. Gently place the biscuits 1 inch apart on two large cookie sheets that are lined with parchment paper. Place the cookie sheet on 2 separate oven racks and bake the biscuits for 14 minutes until golden brown. Make sure not to over bake. Serve warm. Makes 20 biscuits.

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