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Sweet Potato Biscuits


"This recipe makes a wonderfully light and fluffy biscuit. A great way to use up those leftover mashed sweet potatoes. Makes a delicious sandwich with a slice ham, or simply topped with butter."
Original recipe yield: 8 biscuits.
Prep Time:
5 Minutes
Cook Time:
15 Minutes
Ready In:
20 Minutes
Servings:
8

INGREDIENTS:

  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • 2 tablespoons shortening
  • 3/4 cup mashed sweet potatoes
  • 1/4 cup milk

DIRECTIONS:

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.
  3. Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.
  4. Bake for 12 to 15 minutes in the preheated oven, or until golden brown.


Note:

Either canned mashed sweet potatoes, or leftover sweet potatoes can be used in this recipe. I make my mashed sweet potatoes using a little brown sugar and cinnamon, which lends a little spice to the biscuits.