Sweet Potato Biscuits
-1 large sweet potato, baked (To bake: scrub clean with the skin on, prick all over with a fork, place on baking sheet and bake at 400 until tender, about 40 minutes. Let cool before making dough or make a few the night before for dinner with one extra for the biscuits. Refrigerate the whole baked potato overnight if you are going to use it the next day). Scoop the flesh from the skin and mash.
-2/3 cup whole milk or half-and-half
-4 tbs melted unsalted butter
-1 1/4 cup all-purpose flour
-3 1/2 tsp baking powder
-2 tbs sugar
-1/2 tsp salt
Preheat oven to 450.
Grease a baking sheet with butter or place a silipat liner on top of a baking sheet and set aside.
In a medium bowl, add the sweet potato, milk or half-and-half, and butter. Sift together the flour, baking powder, sugar, and salt. Add to the potato mixture. Gently fold the dry mixture into the sweet potato mixture until it resembles a dough (don’t over mix!).
Drop the dough by heaping tablespoons on the sheet (you should have about 12-16 biscuits).
Bake for 12-15 minutes until golden in color with some brown crisp edges.
Cool on a wire rack.
Serve sliced in half with butter, or as a sandwich, such as: sliced honeycrisp apple with a wedge of very sharp cheddar, and dijon; or smoked ham and apricot and fig chutney. Enjoy!