SWEET POTATO BISCUIT RECIPE

I use canned sweet potatoes packed in light syrup - just drain them and mash with a fork. If you have leftover cooked sweet potatoes or yams, give them a good mashing and measure out 3/4 to 1 cup and you are good to go.

Whisk the flour, baking powder, salt and spice together in a bowl. Add the brown sugar and stir to incorporate, making sure there are no lumps. Drop in the butter and use your fingers to coat it with flour.

Quickly, using your fingertips for a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea sized pieces and everything in between; and that’s just right.

Add the sweet potatoes to the bowl, and with a fork, toss and gently turn the ingredients until you have a soft dough. Knead gently - 3 or 4 turns - to bring everything together.

Lightly dust a work surface with flour and turn out the dough. Dust the top very lightly with flour and roll it with a pin until it is about 1/2 inch high.

Use the biscuit cutter (or a glass) and cut out as many biscuits as you can. Use a spatula and gently transfer them to a baking sheet. Gather the scraps together, working as little as possible, and pat out to 1/2 inches high, cutting out as many biscuits as you can.

At this point, the biscuits can be wrapped tightly and frozen for up to 2 months. Bake without defrosting - just add two more minutes to the cooking time.

Bake for 14 to 18 minutes or until they are puffed and golden brown. Transfer to a cooling rack - when cooled a bit, they are have more sweet potato flavor. Give them 10 to 15 minutes on the rack before serving.