Sweet Potato Biscuits

Special Notes

Betty Vanderkolk, Grand Rapids MI

I doubled this recipe and it was too wet of dough so I added more flour. This made a soft slightly sweet biscuit. Nice for a change from regular biscuits.

Paula Dean's recipe

1 1/4 C flour

2 T sugar

pinch salt

2 tsp baking powder

blend together

3/4 C sweet pot

1/2 stick of softened butter

then add to flour mixture

Add 1/4 C milk

Knead on floured surface cut into biscuit shape, brush tops with real butter. Bake 450 degrees for 20 minutes.

Ingredients

• 1 1/4 cups all-purpose flour
• 2 heaping tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup mashed cooked sweet potatoes
• 1/4 cup (1/2 stick) softened butter
• 2 to 4 tablespoons milk (depending on the moisture of the potatoes)

Directions

Preheat the oven to 450 degrees F.

Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)