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1 lb. Jersey Fresh sweet potatoes, peeled and cut into 2” chunks
4 cups flour
½ cup packed light brown sugar
5 tsp. baking powder
1 tsp. salt
10 Tablespoons butter
1/3 cup milk
In 3 qt. saucepan, over high heat, heat sweet potatoes with enough water to cover to boiling.
Reduce heat to low. Cover and simmer 12-15 mins. until potatoes are fork tender.
Drain, mash and cool.
Preheat oven to 425 degrees.
In large bowl, combine flour, brown sugar, salt and baking powder.
With pastry blender, cut in butter until mixture resembles coarse crumbs.
Stir in milk and cooled mashed sweet potatoes. Mix until just combined.
On lightly floured surface, pat dough into ½-3/4 inch thickness.
Cut with round or fluted biscuit cutter and place 2” apart on baking sheets.
Bake 12-15 minutes until golden.
Makes about 20 biscuits.
Recipe courtesy of Lynne Richmond