Sweet Potato Biscuits

Fall is coming and with it comes my favorite foods!  These sweet potato biscuits (a Paula recipe) are a perfect compliment to stews and soups.  They are good with a smear of Country Crock Honey Spread.

Ingredients:

2 1/2 cups all-purpose flour

1/4 cup packed brown sugar

1 TBSP baking powder

1/2 tsp salt

heaping 1/2 tsp cinnamon

1 stick unsalted butter (softened)

1 cup cooked mashed sweet potato ( 1 medium or 2 small)*

3 1/2 TBSP of milk (I ended up using 4 1/2 TBSP)

*Prick the sweet potatoes all over with a fork.  Put them in a Corningware (with lid) filled with a skim of water. Microwave high 10-15 min or until soft.  Peel off skin and mash.  Let cool a bit (warm is okay).

1. Combine dry ingredients.

2. Cut in butter with a pastry blender until crumbly.

3. Add sweet potato and milk.  Stir with a fork.  

4. Turn out on floured surface and kneed lightly 4-5 times (just until it comes together...I do this in the bowl).

5. Roll dough a little.  They don't rise much so keep it thick.

6. Bake on ExoPat Mat or lightly greased sheet at 400 for 10-12 minutes.

They are best warm.

5.