Regular biscuits from scratch are wonderful in themselves, but Sweet Potato Biscuits are really extra special! If you have never had a chance to try them, you simply must take the time and make a batch! These are great on their own or to accompany a meal.
Sweet Potato Biscuits
1 ¾ lbs. Sweet Potatoes
2 t. Baking Powder
½ C solid white shortening or unsalted butter
1 t. salt
1 ½ C All purpose flour (you can sub ½ C. whole wheat, but no more)
¼ C. sugar
Boil whole, unpeeled Sweet Potatoes in water in covered pot (or bake) till tender when pierced with fork. Drain. Remove skins and mash. Measure enough to make 2 C. mashed (save the rest for another use). With a spoon, beat the shortening into the Sweet Potatoes til blended; cool. In medium-sized bowl, mix the flour, baking powder, salt & sugar. Add the Sweet Potato mixture & work together until blended. If dough is very sticky, add a little flour sparingly.
Roll out ½” thick on floured surface and cut with round 2 inch cutter (I make a rectangle, as in the photo, and cut with a floured pizza cutter). Place slightly apart on an ungreased cookie sheet. Bake in a preheated 450 degree oven till medium brown, about 15-20 min. (Bottoms will be dark, but will not taste scorched.) Rush to the table while they are still hot and serve with plenty of real butter and a drizzle of honey, if desired.